Ann_T

Baked eight baguettes this morning. Dough started last night and left out on the counter from 9:00 PM until 4:00 Am this morning for a seven hour fermentation. Sliced one while still slight warm for Moe's breakfast.

Stir fries make the best worknight dinners. Quick and easy. Got home at 5:35 and we were eating at 6:17. Chicken and Green bean stir fry in a black bean sauce. Served over rice.

@ElsieD, @PatrickT, yes that is the same recipe. Elise, I just added a tablespoon of some whole wheat that I had on hand. Not sure the wheat bran or otherwise is necessary. And no, I just used a regular bread pan. The Pullman pan I have is more like a cocktail bread size pan.

I wanted to use the Pane al Latte bread to make hot chicken sandwiches for dinner. Got home from work just before 5:30. Moe had the oven preheated to 500°F for me. Put two chicken breasts in the oven to roast. Potatoes were cut using the Breville Sous Chef 16 Pro French Fry blade which took less than 30 seconds to cut 3 russet potatoes. Left to soaked in salted water. When chicken was half cooked, I did the first fry on the fries. Chicken came out of the oven after about 35 minutes and rested while I made the gravy. Just had to slice the chicken, do the second fry on the potatoes , heat the canned peas and serve. We were eating in an hour after I walked in the door.

Moe wanted an egg salad sandwich on the Pane al Latte bread I baked yesterday.

Baked a loaf of Jim Lahey's Pane al Latte (Milk Bread) yesterday. His recipe is a no knead recipe, but I did a number of stretch and folds with autolyze in between. Very soft bread, perfect for sandwiches. I think we will have hot chicken sandwiches on this bread for dinner.

Last night I wasn't hungry so I took some spot prawns out of the freezer and had planned to make Moe one of the prawn cocktails that he likes. But instead I made him a Chinese Stir fry of prawns and broccoli in a garlic ginger sauce.

Breakfast is easy when all he wants is toast.

Pizza Night. Sausage, Mushroom and Green Olives. Same day dough.

@PatrickT, You must be happy with the crumb you are getting. Beautiful loaf and interesting flavours. Started a sourdough biga late yesterday afternoon. Left out on the counter overnight. Made the dough this morning and baked today. Two batards and two pizzas. Happy with the crumb on the pizza crust, especially for a same day pizza.

I love the idea of the scallion waffle. @Kim Shook So many wonderful "breakfasts" regardless of time of day. But it is the Pain au chocolate that I would be most happy with. My idea of breakfast is something sweet. I made extra mashed potatoes last night so I could make potato pancakes this morning. For Moe's breakfast, I butterflied and grilled a small pork tenderloin with potato pancakes on the side. Was going to do eggs on the side too but he was happy without.

Wings tonight. And while they were roasting in the oven, I decided we needed homemade potato chips to go with.

Baked two batards Friday night. Dough had been in the fridge for a couple of days. Sliced this morning for toast.

One of Moe's favourite ways to have eggs. Soft boiled (I steam) with buttered toast fingers.

I think I actually have in the freezer some of the right ribs cut into the smaller pieces that I bought from one of the Chinese markets in Victoria.

This is one of our favourite dim sum dishes. Yours looks good. I need to make it one of these days soon.

Halibut for dinner last night. Started on the grill pan and finished in a hot oven. Served with a tomato and Kalamata olive salsa seasoned with garlic, fresh basil, lemon zest, salt, pepper and olive oil.

Today's bake. Sourdough batch started with a levain. Eight baguettes.

I actually have one very similar. From Wire Monkey. Basically the same as yours except it cost a lot more than $3.00. Had great reviews but I didn't really like it any better than the others that I have. I found it was just as easy to use the double sided razor blade between my fingers. This set of knives, all of which have a very razor sharp blade cost $14.95 for the five so just $3.00 each. Hopefully they will hold their edge. Should last me a long time.

I haven't baked bread in almost three weeks. Been going through withdrawal. But I needed to use up bread in the freezer. Yesterday I fed both sourdough starters and started two levains. The levains weren't going to be ready to use in time so they went into the fridge and I took them out this morning and will make two batches of dough later today. Both will go into the fridge and get baked over the next couple of days. I also started a batch of dough last night with 1000g of flour and 2g of yeast, at 65% hydration. Left out of the counter overnight and baked this morning. Last baguette came out of the oven just after 6:00 AM. I have never been overly happy with any of the lames I've tried. And I have tried a few. Usually I just use a two sided razor blade between my fingers for scoring loaves. I saw a Baker's knife by Victorinox with a serrated edge that looked promising but couldn't find one in stock so I went looking for something similar. Bought a 5 pc set of paring knives from Lee Valley. Made by Solingen (Germany) .Two of the knives have a 2 3/8" blades and two have 3 3/8" blades and one of the paring knives has a very fine serrated edge. All the blades are very sharp. I've now tried both the straight edge and the serrated edge knives. Both work great. The knives are as sharp as a razor blade. I think I prefer the serrated edge the best though. Much happier with these knives for scoring loaves than any I have in my lame collection. And they were much less expensive than any of the lames. $14.95 CAD for the set.

Another beauty. Lucky friend.

Tonight's dinner. Steak and Frites with a wine sauce.

Actually I don't use a couche. I had one years ago. Not sure what happened to it. I have been thinking of buying another one. Just not sure I would use it any more than I used the last one. I just shape and leave the baguettes on the board covered with a cloth. But I do know that you are not suppose to wash them. Just shake out the flour. I use to keep the one that I didn't use in a bag in the freezer. I used it so infrequently that I was afraid the flour would go rancid.

A friend shared this recipe on her Facebook Group. Dennis Prescott's Garlic Chili Oil Noodles with Pork recipe. I had planned to make it last night for dinner, but got out of work late and didn't get home until almost 6:30. So I made it this morning for Moe's breakfast and I'm going to take it to work for lunch.

Made one of our favourites tonight. Lucy Waverman's Chicken Perigord. Ready for the oven. Stuffed under the skin with a Mushroom Duxelles. I've been making this dish for 34 years.