Ann_T

Moe's breakfast this morning was influenced by @PatrickT. He mentioned yesterday making a grilled cheese sandwich on his Rye Porridge Sourdough bread. I can probably count on two hands, with fingers leftover, the number of times I've made Moe a grilled cheese sandwich in almost 50 years. I've never cared for them so I never think to make them. If I'm not home he will occasionally make himself just a cheese and onion sandwich. So this morning I decided to make him a grilled cheese sandwich on yesterday's Oatmeal bread. I layered thin sliced red onion between layers of a nice cheddar.

I've never seen baby blooming onions. So cute!!! Promised Moe escargot for dinner tonight with grilled slices of baguette for dipping.

I had forgot all about this recipe until you made a dough with "porridge". This one isn't a rustic loaf. More like a soft sandwich loaf. I think the last time I made it was back in 2006 three years before the blog. Just added it now. You can find it here: https://thibeaultstable.com/2023/02/07/oatmeal-bread/ EDITED: Sliced this morning. Moe wanted the crust buttered for an early morning snack. Texture is much like the homestyle white bread I make, but with a really nice flavour from the addition of the oatmeal. Will make a nice sandwich bread.

I spent all day baking. And I still have one batch of dough in the fridge destined for pizza tomorrow. 1000g batch netted a Boule and six small baguettes. Made two loaves of James Beard's Oatmeal bread.

Matt would have loved your sandwich. He couldn't wait until the rye cooled so that he could make a grilled cheese sandwich for breakfast. I have three batches of dough on the go this morning. Two are a combination of sourdough discard and a little yeast. One batch is now in the fridge for pizza tomorrow and the other is a 1000g batch and I've left it out and will bake it later day. And your mention of oatmeal reminded me of that James Beard recipe so I started that too. It is not a rustic bread. More like a white bread but with oatmeal added. Using the stretch and fold method and will bake in loaf pans.

@PatrickT, I love the look of your rye porridge bread. Years ago I made one of James Beard's recipes for an Oatmeal bread. The rye was 30%. Baked another loaf this morning. Started it yesterday afternoon and then shaped and proofed in the fridge overnight.

Every time someone posts a roast chicken I get another craving. That looks so good. Love roasted potatoes and onions. Last night's dinner - Red Curry Chicken.

Thanks @rotuts, We ate at Schwartz's a number of times years ago. Costco has been carrying Schwartz's now for two or three years. So good. Moe just wanted to toast for breakfast. Sliced one of yesterday's baguettes. If truth be told, this is the reason I bake bread.

Today's bake. I started a 1000g batch of dough last night with just 2g of yeast , 30g of salt and 630g of water (63% hydration). Left it covered on the counter all night for a room temperature fermentation, from 8:30pm until 4:00 am this morning. Baked four baguettes and one boule. Really happy with the crumb and shine.

@lemniscate, any bread can be baked in a loaf pan. I would probably grease it though. I used the autolyze stretch and fold method last night, but you can also use a mixer or even your food processor to mix this dough. I have a couple of different rye bread recipes that I use including a sourdough version. Last night's was not sourdough and the recipe for it can be found here: https://thibeaultstable.com/2020/02/14/light-rye-bread/ This is a sourdough version you could adjust the one above or try this one: https://thibeaultstable.com/2019/02/19/sourdough-rye-bread/ If you can make a darker rye by adding cocoa powder to the mix.

@blue_dolphin, avocado toast has never appealed to me until I saw yours. Love the idea of it topped with black beans and salsa. Baked rye bread last night and made Moe a smoked meat sandwich for breakfast. Costco carries Schwartz's Montreal Smoked Meat. Six pouches in a box. Makes wonderful sandwiches.

Thanks @PatrickT. Baked a rye loaf last night. I need to make this often because we all like it. Sliced this morning for breakfast.

This really does look delicious. Makes me want curry.

I had a piece of beef tenderloin in the freezer and couldn't decide what I wanted to do with it. So I decided to go with an old favourite. From a friend. We were visiting Sue and Ray in Michigan probably 40 years ago and she made this for dinner. I've been making it off and on since then. Beef Tenderloin Kabobs with onions and green peppers. Cooked on the grill.

Thank you. @blue_dolphin I roasted a chicken last night for dinner. Saved one of the breasts for breakfast. Split and toasted one of the baguettes and made a Club house sandwich for Moe and I to share.

@blue_dolphin, You really do make the most amazing breakfasts. For the most part, I really don't care for breakfast, but I would love your cauliflower and bean dish as well as your chocolate lava cakes. Now that is my kind of breakfast. I wouldn't say no to Anna's hash either, with or without the sausage. I took some baguettes out of the oven this morning and we had hot dogs with homemade potato chips for breakfast. Grilled European wieners and toasted the baguette on the grill. Didn't eat until after 9:00.

@lemniscate, love the size of that loaf. @PatrickT, that raisin loaf is a beauty. Both Moe and Matt would be very happy if I would make more loaves like that. Today's bake. I fed both my starters yesterday and then used the discard from both the white and the rye to spin off another starter for a friend. There was still a little starter left in each of the two containers so I added water to the containers gave them a shake and used the remnants of the starter in a 500g batch of dough with 1 gram of yeast. Left the batch out on the counter overnight and baked this morning. Baguettes were baked in the oven on a stone under a roasting pan lid. One of the baguettes was too long for the cover so I cut off a small piece and shaped a "mini boule". Sliced for breakfast.

Considering the dough felt like a blog with little to no structure I was pleasantly surprised that it turned out as well as it did. Even had a bit of an ear. I think I still prefer proofing on the counter and baking. But I like having another option. Especially if dough isn't ready to shape and bake at a good time, it can just go into the fridge and be baked when convenient. Have you ever left a shaped loaf proofing in the fridge for more than just overnight? A day or two? Not sure about the crumb. I'll test a batch of bread this week on my days off, baking one the same day and proofing the other over night in the fridge to see if there is a difference.

@Dejah, the Silk Road Spice company is one of my favourites. I haven't tried any of their curry powders. Although I have bought the spices that I use when I make a curry. The other company I have ordered from as well is Organic Matters in Nelson, BC. I've found the prices with Organic Matters are better for somethings. We had grilled burgers for dinner last night with twice fried fries.

Lovely meal. Look at those perfectly roasted potatoes. My fav. Roasted Halibut with Lemons, Olives and Rosemary with a side of pasta.

This loaf just came out of the oven. Fermentation was way to long. The dough was sourdough with 100g of Spelt a long with 400g of my regular bread flour. It had been in the fridge since Monday morning. Taken out last night and left on the counter until 4:30 this morning. Dough had totally lost its structure and was very soft. Wouldn't hold its shape. I proofed it in the bottom of a clay baker , lined with a tea towel. Tipped it on to a paddle . It spread out and was difficult to score. So I just slid it on to the stone and covered with a large roasting pan and hoped for the best. Didn't get a big oven spring, but it looks better than I expected it too.

Chicken stew and dumplings for dinner last night for Moe and I. Moe's bowl pictured with carrots. I had a batch of dough in the fridge since Monday made with sourdough discard. Matt took it out of the fridge early Wednesday morning and he used 60% of the dough to make a three cheese pizza with olives and jalapeno peppers and I used the remaining 40% for a smaller boule.

Moe requested leftover chicken stew with toast for breakfast.

@Heidi, temperature is between 19°C and 21°C. Good crumb on your bread. It really is difficult to screw up bread.

I've seen it here with both names. I'm more familiar with the term side pork though.