Ann_T

I use a regular two sided razor blade. I don't bother putting into the lame. @Kerry Beal, it isn't very heavy. Bottom and top weight just 5 lbs. Thanks @Smithy. I know. I love their cookware. Did you see the set that comes with the hanging shelf? Unfortunately I really do not need more cookware. But Moe is as much of an enabler as everyone here on eGullet. His suggestion was I would just get rid of the pots I don't need. I'm really not in the market for a full set, but I do think maybe after Christmas I will order the Prospector roasting tray and maybe one of the woks. I really wanted the Challenger, and although it was heavy, it was really the price that put me off. By the time I paid for the pan, the shipping and the duty and taxes, with the exchange I was looking at $700.00. I could have purchased the Netherton Cloche from Breadtopia in the US and a retailer in Canada, but it was less expensive to order directly from the Foundry.

Baked in my new toy the Netherton Foundry Spun Iron Cloche this morning. Made two 500g loaves, one Boule and One Oval/Batard. 63% hydration. Edited to add picture sliced. Not bad considering it was still a tiny bit warm.

@Marlene, I'll pass on the carrots, but I'll have some of everything else. That beef looks amazing. Perfectly cooked. And the Béarnaise sauce just takes it over the top.

Oh MY!!!, I can just imagine how good that tastes. Moe and I spent a couple of nights in Victoria. Tied a mini vacation into a doctors appointment. My new toy arrived while we were gone. Was mailed on Tuesday from England and was through Customs in Vancouver on Wednesday and delivered on Thursday. Going to start a batch of dough tonight and bake early tomorrow morning.

Roasting is the only way I do one now. Never cared for the boiled version. https://thibeaultstable.com/2014/03/19/st-patricks-day-dinner-corned-brisket-and-leftovers/

That is what is good about bread. Even if you aren't quite satisfied, it still looks and tastes good. I would be happy with any of your loaves. Today's baguette bake. Not a long cold fermentation. Dough made last night and left out on the counter from 8:00 PM until 4:30 AM this morning. 600g flour, 1.5g of yeast, 15g of salt, 378g of water (63%).

@Smithy, I cooked the pork in the morning, so it just needed to be reheated. We were eating in less than an hour after i got home. And that was because the tortilla dough needs to rest for 20 to 30 minutes. Last night's dinner. Grilled a NY Strip steak big enough for two to share. With roasted potato wedges and steamed green beans. Simple, quick work night dinner.

@Duvel great looking crust. @Steve Irby, love the way you served your fish cake. Great photo. Last night's dinner. Pork Chili Verde. Served over cheese filled tortillas. Made the chili before leaving for work yesterday morning. Matt cooked the black beans for me in the Breville PC. So dinner didn't take long to put together after I got home from work. Just had to make the dough for the flour tortillas and let it rest for 30 minutes, and make the salsa and the guacamole.

I tend to use more flour than I need for the loaves to rest on. But I do brush most off from under the loaves as I'm shaping. I didn't bother with a preferment, I just added discard to the batch.

Today's bake. The Boule was from a 600g batch of sourdough. 500g of my regular bread flour and 100g of organic stone ground spelt. In the fridge since Monday. I used just over 400g of dough in this loaf and the remainder Matt is using to make a pizza. The baguettes were from a 500g batch of dough. Baguettes were started in the CSO and transferred to the conventional oven after 10 minutes. The Boule was baked on a stone in the conventional oven under a stainless steel bowl for the first 25 minutes. Finished uncovered.

@JoNorvelleWalker, I took these pics this morning as i was shaping and sealing. The boule is sourdough and has 100g of organic spelt flour added. Both doughs were 63% and the dough was really easy to work with. After divided and left to rest for 25 minutes. First fold over and sealed Second fold over and sealed Third fold and sealed Start of final seal. Pinched and sealed. Shaping the Round Rested for 25 minutes and ready for final shaping. Starting to fold into shape. Starting to pinch to seal When sealed I turn the Boule seam down and do a few pulls and turns on the board to create more surface tension. Ready to cover and leave to proof. You probably already do this, but I found this video on line today that demonstrates well the shaping of a boule.

@JoNorvelleWalker, well your boule is a beauty. Not sure why the dough seams were difficult, I haven't had a problem with them sealing. Was this a same day bake? Most of my doughs are given a long fermentation, usually in the fridge. And even if I'm doing a same day bake, I do it at 63% hydration, but I use very little yeast, just 1 to 2 grams which means the dough still takes 7 to 8 or so hours to more than double. I'm baking this morning. Two batches that had been in the fridge since last Monday morning. Took them out of the fridge last night just before 8:00 and I just divided and preshaped. Letting them rest for 20 minutes and will finish shaping.

Baked two baguettes last night from the same batch of sourdough for the pizza crust. Made Moe grilled Italian sausage on a grilled baguette with sauteed onions for breakfast.

I wish I could find fresh peppercorns here. I use to be able to buy them when we lived in Vancouver. Pizza last night. Italian Sausage and green olives. Sourdough was made Monday morning and taken out of the fridge Thursday morning.

@Kim Shook, beautifully set table and a lovely dinner. Halibut fish and chips. Again!! I think this might be Moe's favourite meal. Would be happy to eat it three times a week.

@TdeV, you can find it here.......https://thibeaultstable.com/2014/09/21/chocolate-and-cream-cheese-cupcakes/

I don't make many cupcakes. But this Chocolate Cream Cheese cupcake is one exception. Wonderful with a cappuccino.

Toasted the Black Pepper and Parmesan bread this morning. So good.

@PatrickTLove the flakey layers in your parathas. Nice crumb and ear on your oatmeal bread. Day off work so I decided to do something a little different. Fed my starter this morning and decided to toss the discard, along with one gram of yeast into a 600g batch of Black Pepper and Parmesan Cheese bread. Just used my regular dough, and added coarse ground pepper and tiny cubes of Parmigiano-Reggiano. Both the cheese and the pepper were added after a series of autolyze, stretch and folds. Left the dough out on the counter for a room temperature fermentation and baked tonight. One Boule and two baguettes. Moe wanted to sample with butter.

So I pulled a loaf out of the freezer this morning. Moe requested a toasted scrambled egg sandwich.

It is the top half that is heavy though.

Because of the dissected artery, from the accident, which apparently hasn't healed, it is just what it is, I'm restricted to not doing any lifting over 20 lbs. Of course that is almost impossible. But I do find it awkward trying to lift heavy cast iron pans when bending to put them in the oven. SO, I did have to talk myself out of the Challenger. I've gone ahead and ordered the Netherton Spun Iron Cloche yesterday. Received this email from them this morning. Thank you for your order, which we've entered into the production schedule. We aim to make and despatch your order within 7 working days and you will receive a notification when it is on its way. If you have chosen an item with a longer lead time, it will take up to 28 days to make and despatch it. If we find that we cannot meet the target shipment date, we will let you know. We will send your order by courier who will send you a pre-delivery notification advice by text or email, as soon as it is despatched. We will also send you an email from our web shop to confirm it has been shipped. We recommend that you regularly check your email inbox (including junk and spam) and phone for delivery information from the courier. This is your opportunity to give the courier details of your address, confirm that you will be in to receive your parcel or make alternative arrangements for the drop off of your parcel. Please also note that we will only despatch to the address on your order - if you have indicated alternatives in case you’re not available on the Comments of your order, please instead advise the courier by responding to their delivery pre-advice email or text once we have despatched (sadly not applicable for Royal Mail deliveries). Once again, thank you for your order of Netherton cookware. Please reply to this email if you have any questions.

Another dinner that didn't get cooked last night so became today's breakfast. Grilled some Greek style baby back ribs served with roasted potato cubes.

I've always deglazed with broth and or wine. Even if water is what a recipe calls for. Just a personal preference.

Good idea, but I like the idea of something that won't break.