Ann_T

We have a new specialty store in the area - Scoops Natural Foods where I can buy grain and have it milled on site. So I decided to try making Whole Wheat bread. Rather than find a recipe I just adjusted my normal bread - 500g whole wheat (Heritage Organic stoneground Red Fife, 500g white, 80g of muilt grain (11 grains), 700 g water, 4 g yeast and 26g salt. I added the multi grain mix to the water , in the bucket , and let it sit for 20 minutes before mixing in the flours. Left to rest (autolyze) for 30 minutes before mixing in the yeast and salt. Left to rest again for 20 minutes before finishing with the pinch and folds. I did three more folds over the next 60 minutes before placing the dough in the fridge for an overnight rise. Took the dough out of the fridge at 5:30 AM. I'm very pleased with the way the whole wheat bread turned out. Not bad for a first try. The rise was good, even in the fridge overnight the dough more than tripled. It was easy to work with - and it was proofed in less than an hour. Baked in preheated dutch ovens. Hungry husband so I made him a tomato sandwich.

One of my favourite meals. Lamb shanks - Greek Style

Anna, that loaf isn't ugly, it is rustic.

Anna, I really do need to make one of your sandwich loaves. Today's bread. Started yesterday. Made a Biga early morning with my rye sourdough starter. Mixed up a batch of dough last night using 1000g white, 100 g rye, 500 g biga (100% hydration), 680g water, 3g yeast, 26 g salt. . After first rise, dough was stretched and folded and put in the fridge overnight. Pulled out this morning around 5:30 AM. Four loaves out of the oven before noon. The Rye flour used to feed sourdough starter and added to the bread was milled Saturday at Scoops Natural Foods.

Kim, that looks like the perfect sandwich bread. Baguettes. Dough hand mixed using the pinch and fold method. Given 30 hours in the fridge.

Anna, Beautiful loaves. My husband would love your raisin bread. Unfortunately for him, I don't do raisins. I baked a batch of my regular baguette dough yesterday, half baguettes and half small rounds. And I fed my sourdough starters early in the day, and made a biga that went into a batch of sourdough rye.

Hand shaped Paul. Our 35th Anniversary Dinner. Chicken Breasts Perigord. The chicken breasts are boneless, with a mushroom Duxelle stuffed under the skin. Based on a Lucy Waverman recipe that has been a favourite of us both for many years.

Anna, I made a 500g batch, with 65% hydration (325g water) 2 g yeast and 12 g salt. Mixed up by hand, using the pinch and fold method and left it overnight in the fridge. The dough is really soft. I might try a 62% hydration next time. And maybe see what it is like with the addition of a little olive oil. ~Ann

I finally found a place in Victoria that carries Caputo 00 Chef's Flour. Made a 500g batch of pizza dough and left it in the fridge overnight. Took it out in the morning and shaped two balls. Back in the fridge for the day. Really good crust, both in texture and taste.

The meals here just keep getting better. Huiray, I'd like to thank you for giving a basic outline to go with your photos. I really appreciate it. So many of your meals I want to try and make. A few of our recent meals. Finally found some Caputo 00 Flour. Pizza dough made the night before. Topped with fresh mozzarella , Italian Sausage and sauteed mushrooms. We have been having some hot days this summer. So one night we had an antipasto dinner. Pork tenderloin rubbed with a mixture of cumin, cardamom, coriander, turmeric, fresh garlic, salt and pepper. Drizzled with olive oil and the juice of a lime and put it in the fridge for an hour. Cooked on the grill. Rice Pilaf and picked some beans out of the garden and made a Green bean and potato curry.

Grilled a small prime rib , just big enough for two. Two nice slices.

Biscuits and sausage gravy.

Rotuts, I put both fried eggplant and fried potatoes slices in my moussaka.

Steve, Your dinner looks delicious. I'd like to know more about your Haitian cornmeal porridge. How does it differ from polenta. Made Moussaka last night. Served with a Greek salad.

Cyalexa, I have it on my recipe blog.........http://thibeaultstablerecipes.blogspot.ca/2009/06/pattys-english-trifle.html

Shelby, Great looking pizza. Love black olives on pizza. ~Ann

Your Trifle is beautiful. One of my favourite desserts. I have a recipe that I have been using for over 35 years.

Blether, WOW!!!!!! A few of our recent dinners. Grilled Chicken legs. Greek Style. With crostini. Topped with roasted garlic, sheep feta, oven roasted tomatoes, fresh basil and a drizzle of olive oil. Burger and local corn. Lettuce Cups with Pork

Thanks Smithy. Today's bread - I have fed both starters and made a biga. The biga was ready by mid afternoon to go into a batch of dough that will be baked on Wednesday. I also hand mixed a batch of baguette dough, but instead of baguettes I made crusty rolls. Host's note: this excellent topic continues here

Smithy, One of our local grocery stores carries frozen quail on a regular basis.

CatPoet, I'd be happy with a sandwich on your bread. Rotus, Yes, it makes wonderful toast. I think 90% of the bread I make gets toasted. Thanks Anna. Today's bread. I added 100 g of Red Fife to this batch and I have another batch almost ready to go into the fridge for an overnight preferment. The second batch has a 100 g of stone ground organic Spelt. I want to bake early tomorrow morning before it gets too hot. We are having a "heat wave" here on the west coast. Edited to add Crumb Shot.

Thanks Shelby. Roasted Quail with spaghetti Aglio E Olio.

Toasted Peameal Bacon and tomato sandwiches. First local tomatoes. Eggs Benedict - peameal bacon, farm fresh eggs and homemade hollandaise.

Shelby, that is a beautiful dressing. The whole dinner looks delicious. Basquecook, that tart is a work of art. CatPoet, I don't know what a False curd cake is, but I know that I want some. A few of our recent dinners. Filet Mignon in a Green Peppercorn Sauce. Veal PIccata Another Pizza.

CatPoet, that bread looks like it would be perfect for a sandwich. Bread baked over the last ten days. Sourdough. Overnight fermentation. 350 Sourdough Levain, 900 G white with 100 g organic stone ground Red Fife flour and 780 g water. Started July 22nd, and left in the fridge overnight. Baked on the 23rd.