Ann_T

The problem with having a fridge more or less just for starters, preferments and doughs, is that you need to remember to date them. The baguettes baked this morning were from a dough that had been in the fridge for at least 6 days and possibly more. Left the dough out on the counter last night and baked six 18" baguettes this morning. I really wasn't sure what to expect from this sourdough batch, but I worried for nothing. Flavour was wonderful.

I was the local grocery store where I buy most of my meats, especially beef. One of the meat department employees told me she had just put some of their hams out at the end of aisle meat counters and they were on sale. I found a small bone in ham, that was just 2.2Kilo and it was on for $12.00 less another $6.00. I couldn't pass it up. Roasted it yesterday and we had it for dinner. Along with Moe's favourite potato gratin, cooked in chicken broth and sautéed onions, and fresh thyme, Delicata squash and steamed broccoli. Although the ham isn't low sodium, Moe had just two small pieces and the remaining sides were cooked without the addition of salt. I did add some sea salt to my broccoli.

Last night's dinner. Moe and I shared a 16oz Sterling Silver New York strip. Grilled, sliced and served with a wine sauce and homemade fries.

Sourdough Bagel Bake. Fed my starter Sunday night and made a Levain with some of the discard. Left both on the counter overnight to rise and Monday morning the starter went back into the fridge and the levain went into a dough for bagels. After the last stretch and fold the dough went into the fridge until last night and was left on the counter. Ready to start shaping at 3:30 AM. Matt had toasted bagel cheese melts. And Moe and I had toasted bagels with sliced tomatoes for breakfast.

@PatrickT, I bet that tastes wonderful. I used leftover chocolate cranberry bread once to make a bread and butter pudding with a Creme Anglaise.

Moe has always loved breakfast. Including dinner for breakfast. I don't care for breakfast or most breakfast foods. So I take most of these "dinner for breakfast" meals to work for lunch.

I made southern fried chicken with a cream gravy for breakfast. It was suppose to be last night's dinner. Had intended to make mashed potatoes, but made dumplings instead.

No need to apologize. I take the photos. If you knew Moe you would understand why he found it amusing. They are all taken on a Samsung phone. Recently upgraded to the Samsung Galaxy S23 Ultra. Prior to that I used the S10 Plus and before that the S5.

I shared your comment with Moe and he found it really amusing. He said he wouldn't even know what button to push on the phone. I don't think he has ever taken a photo of anything.

Thanks @rotuts. I started making this pizza when Matt was young and it was the most requested pizza by all his friends. It is basically what I call a Greek Pizza. Potatoes are fried or roasted, and seasoned with oregano, garlic and lemon. Pizza sauce and mozzarella cheese. Now that he makes it for himself, he changes it up. Using rosemary, and often two or three cheeses.

Baked four sourdough baguettes yesterday morning. The dough had been in the fridge for three days. Lopped off a piece of dough for Matt and he made himself a pizza for breakfast. It was out of the oven before 7:00. Potato pizza with three cheeses. Mozzarella, with just a little cheddar and finished with fresh grated Parmesan. He loves the sourdough crust for pizza. I cut one of the baguettes to make a sandwich using leftover roast beef. Taking it to work for lunch with leftover au jus for dipping.

And although neither of us are big on leftovers, this is one of Moe's favourite ways to have leftover roast beef. Yesterday's breakfast with leftover gravy and Yorkshire Puddings, roast beef and scrambled eggs. And I made a beef dip sandwich on a fresh baked sourdough baguette. I'm going to take it to work for lunch.

Wednesday night's dinner. Roasted a small Sterling Silver top sirloin roast. Served with our traditional sides. Yorkshire Pudding, mashed potatoes and steamed frozen peas. And of course gravy.

Last night's dinner. Penne in a tomato basil sauce with Kalamata olives and an Italian sausage patty on the side. I was in the process of baking bread, so I used a piece to make a quick flat bread to serve with the pasta. Brushed with olive oil and garlic, a little basil and finished with fresh grated Parmesan.

I made my favourite chicken cacciatore for dinner the other night with a side of Cacio e Pepe. This one is different from the traditional North American tomato based version which I've never cared for. Thanks again to @JoNorvelleWalker for sharing this recipe.

Moe requested pancakes for breakfast.

Sorry Tropicalsenior.

I went back and watched the Chain Baker video on Pate Fermentee and he leaves them in the fridge for up to two weeks. I'll have to give that a try. I bought a new fridge for the utility room that arrived on Tuesday. Moe is calling it my Baker's Fridge. Although it will get used for more than baking, probably, I really wanted a fridge to be able to have more doughs going with different stages of fermentation. Got one batch in on Tuesday night along with a Pate Fermentee and then on Wednesday I decided to feed both my starters and I spun one off for someone else. And used more discard to make two levains. After the starters had doubled they went into the fridge along with one of the levains. The other one went into a batch of sourdough bread dough and was left on the counter overnight until 2:00 AM this morning. Baked six baguettes and one small boule. They were out of the oven before 5:00AM. Slice one for Moe's breakfast.

I had intended to do a Udon noodle stir fry with chicken for dinner last night. BUT, Moe wasn't hungry for a big dinner so I made it this morning for his breakfast and I'm working today so I'll take it for lunch. This is a bastardized version of a Chicken Yaki Udon dish. I adjust it to reduce the sodium and spiced it up a bit.

I usually use it within three days, but I did go as long as 5 and didn't notice any difference.

Did you save a piece of dough for your next batch?

@PatrickT, like you I am always surprised at how forgiving bread is. It is almost impossible to really screw up. In your case that is one beautiful loaf. Crust and crumb. Started a batch of dough last night using a Pate Fermentee (200g) that had been in the fridge for three days. Added it to 1000g of flour and I added 1g of yeast, which is approximately 1/4 tsp. Hydration was 66%. Left the dough out on the counter for an overnight 7 hour fermentation and at 3:00 AM this morning the dough was hitting the top of the lid of a 6 Quart container. I think I will leave out the yeast in the next batch. I cut off 200g of dough and it went into the fridge for the next bake.

I used beef tenderloin to make Green Peppercorn Steaks for dinner.

Snow storm so I baked early just in case the power goes out later. Dough had been in the fridge since Sunday. Sourdough. Folded some cheddar into one of the batards and the small round. The cheese loaf makes the best toast.

Greek was on the menu tonight. Slow roasted small leg of lamb served with Greek salad, potatoes cooked in with the lamb and rice. Love double carb meals. Just like those served in Toronto's Greek Town. And a lovely bottle of Black Sage Whiskey Barrel Aged Red from the Okanagan valley. Was perfect with the lamb. This is my favourite meal so far of 2024.