Ann_T

Scallops and Halibut for Moe tonight and since I don't care for scallops just halibut for me. Served with rice and sauteed spinach. Both the scallops and the halibut were dusted with a little curry powder before being seared.

Burgers tonight. Grilled and served on a homemade Kaiser, toasted on the grill with oven roasted potato wedges on the side.

@Kim Shook, I'm not sure which I want more. The blueberry Cake or the fried ham. Think the fried ham is winning out. Made Moe French Toast for breakfast.

Started the dough before leaving for work this morning. Left out on the counter for a room temperature fermentation. Dough was ready to go when I got home from work around 5:30 PM. Same day dough, 600g flour with 1g of yeast and 50g of sourdough discard with 375g water (63%). One large boule baked on the stone covered for the first 20 minutes with a roasting pan, uncovered and finished baking for another 10 minutes. Edited to add: Sliced this morning.

I had saved half of my steak that I didn't eat last night and made Moe a steak sandwich for breakfast on toasted baguette garlic bread topped with fried onions and mushrooms.

Grilled NY Strip for dinner. Sides were roasted potatoes and fried mushrooms. Not very colourful. I had planned to cook corn on the cob and zucchini but didn't bother.

Had a craving for fresh halibut. Tonight's dinner - Halibut en Papillote. With roasted potato wedges.

@PatrickT This is the 3rd batch of sourdough that had been in the fridge since Friday night. Taken out yesterday early morning and it was ready to use around 5:00 PM. Divided it in half and Matt made a pizza and I shaped a loaf and placed it in an oval Banneton. Because it had been sitting out all day, I probably should have baked the loaf last night, but decided to test it by putting in the fridge overnight. I pulled it out and left it on the counter for about an hour and then just scored and baked. And hoped for the best. Was pleasantly surprised that it turned out as well as it did. Gifted it to a friend of Matt's. Matt bakes his pizzas in the oven at 550°F on a preheated stone. This pizza measured 16" and used 500G of dough. Greek Potato pizza with the addition of four cheeses. He tends to use between 400g and 500g for his pizzas. I use less when baking pizza in the Ooni because I like the pizzas to be less than 13". Around 300g

You had me at the green pepper sauce. Bagels and Smoked Salmon. In front of the TV watching the Blue Jay game.

Bagel Bake. I used half the called for yeast, and tossed in about 60grams of sourdough discard. Need to run out to the store and pick up cream cheese and smoked salmon for dinner tonight.

Baked sourdough this morning. Moe had leftover pork roast with buttered slices of baguette.

New word for me too. Pulled the 2nd batch of sourdough out of the fridge before 6:00 PM last night. This one was made from a biga started with 60g of my white starter. The dough had been in the fridge since Saturday night. Shaped and baked four baguettes this morning. Moe had leftover roast pork with slices of warmed buttered baguette for breakfast.

Tonight's dinner. Coconut Crusted Prawns with a Spicy Pineapple Salsa.

It is definitely a sourdough. Matt made a Brie sandwich on it for lunch and he said it has a wonderful "tang". I am interested in seeing the crumb on the next two batches with the longer cold fermentation.

@PatrickT, you influenced me to start making sourdough bread more often. Yesterday morning I fed both starters and used some of the discards to make three bigas. I made one double biga using the rye starter and one biga using the white discard. Last night I made two 500g batches with the rye biga and one batch with the white one. After the last stretch and folds, the two with the rye biga went into the fridge and I left the one with the white out on the counter for an overnight room temperature fermentation. Shaped three baguettes around 5:30 AM and the last one was out of the oven around 7:30 AM.

Last Night's dinner. Italian Roast Chicken. This is a favourite that I usually make a number of times a year. But the last time I made it was back in January while I was recovering from the accident. The recipe is my recreation of a dish we use to order in an Italian restaurant when we lived in Sault Ste Marie, Ontario back in the late 90's. Served with Spaghetti Aglio E Olio.

The baguette dough makes the best pizza crust.

We are both dunkers @Anna N, so you wouldn't have to do it in private.

Left a batch of dough in the fridge since last Saturday. Took out last night around 7:00 and left out on the counter until 4:30 this morning. So a 96 hour cold fermentation. and a 9.5 hour rise before shaping. Three baguettes, last one out of the oven 20 minutes ago. In time for breakfast. Promised Moe I would make a pot of potato leek soup this morning. He had some for breakfast and I'm going to take the same for lunch.

Not really. I post occasionally to the Ooni Community on Facebook. Otherwise I just post on facebook and my blog Thibeault's Table.

We were in Victoria yesterday and stayed the night. Met up with wonderful old friends from Ontario that we haven't seen in years. On the way home today stopped at Costco and bought a whole strip loin. Cut a number of thick steaks big enough for two to share, a small roast and one smaller steak, not as thick as the others. Vacuumed packaged and into the freezer, all but the smallest one. That one I grilled for Moe tonight. Made him a deconstructed steak sandwich. Sautéed mushrooms, grilled slices of homemade sourdough baguette and tomatoes from the garden also grilled.

Thanks @rotuts Baked a rustic boule with the other half of the pizza dough and made a big tuna sandwich for breakfast that Moe and I shared.

@PatrickT, I made a pizza with half a batch of dough last night and there was enough left for a rustic boule that I baked in a DO. This dough makes the best pizza crust.

When you say kg boule, do you mean you use a full 1000g of flour in one loaf? Or do you get two loaves from a batch of dough made with 1000g of flour? Both your colour and your crumb are amazing. I would be very pleased with that crumb.

Tonight's dinner. A pepperoni mushroom pizza baked in the Ooni Koda. Dough had been in the fridge since Saturday.