Ann_T

@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.

I can find it in most grocery stores. Fairway Market always has side pork and pork belly. And side pork is just sliced pork belly. Costco usually has pork belly, but not sliced. I bought the last side pork at Superstore. And Save On tends to have it as well. I'm pretty sure I have bought it as Thrifty's as well.

I can't tell you how much I want this. Was it as good as it looks? I still had left about a 9oz piece of the Top Sirloin roast from the other night. So this morning I put it into the Breville PC and cooked it in some beef broth and leftover gravy, turning it into a "pot roast". Made sandwiches for breakfast on the the crusty buns baked last night. Moe had his with pickles and I topped mine with hot horseradish.

Last night and today's early morning bake. Started a 750g batch of dough yesterday morning. 2g of yeast, 20g of salt and 65% hydration. Dough was left on the counter all day for a long fermentation at room temperature. Divided it last night and baked six crusty rolls and the other half was shaped and went into the fridge for a cold proof and baked this morning. @PatrickT I tried your cold proof and bake right from the fridge this morning.

I love dishes that are served spooned in to lettuce leaves. Looks delicious. Tonight's dinner. Pan seared duck breasts. finished in a hot oven. Potatoes roasted in duck fat, steamed broccoli and an orange sauce with green peppercorns.

Today's breakfast. Scrambled eggs and tomatoes with side pork. I love side pork more than bacon.

Yesterday's same day bake. Large Boule. Started in the morning. Taken out of the oven around 7:30 PM. I fed my sourdough starter yesterday morning and tossed a little of the discard into a 500g batch with a pinch of yeast. 400g of my bread flour and 100g of whole wheat. 65% hydration. Sliced this morning for breakfast.

Italian Roast Chicken. Ready for the oven. Bone in Chicken breasts. "Fred's Italian Chicken" recreated from the New Marconi Restaurant in Sault Ste Marie back in the mid 90's. Served with a side of Spaghetti Aglio E Olio.

Last night's dinner. Roasted a small top sirloin roast. It was a work night, so kept it simple with just mashed potatoes, gravy and buttered peas. Roast took less than 30 minutes at 500°F.

Today's bake is a little weird. But I think it proves that it is really difficult to screw up badly enough that you don't end up with something worth eating, and sometimes really good. I recently saw a Youtube video of some guy making a very high hydration dough (100%). I can't remember all his steps, but I think that he mixed it well and left it and then over a number of hours did some stretch and folds, although the dough really was too wet to actually call them stretch and folds. Then he left it for a while on the counter and let it rise. Then he oiled a round cake pan and a rectangular loaf pan and divided the dough between the two pans. Left them covered and then baked. I couldn't find the video again so what I did was make a 500g batch of dough with 500g of water, 2 grams of yeast and 15g of salt. Stirred it with a wooden spoon and left it covered and every 20 to 30 minutes came back and stirred it again. Total of 5 or 6 times. Covered and left it on the counter while I was at work. When I got home it was a very, very active bubbly "batter" that had more than doubled. At this point I wasn't sure what to do with it, so I just buttered a large loaf pan, poured the dough into the pan and slide the pan into a large plastic bag and put it into the fridge overnight. Took it out this morning, it had rose a little overnight and had big bubbles. When the oven was hot, it went into the oven covered with a large roasting pan and baked 20 minutes covered and finished for another 20 minutes uncovered. I didn't bother scoring it or breaking the bubbles, because at this point I was thinking that changes were good that this loaf was going to be a dud. I probably wouldn't make this again, but that said, the flavour was good, the texture was soft and chewy in a good way, lots of shine on the crumb. Which surprised me. And it made good toast. Anyway, my point is that bread dough is very forgiving and you almost always end up with something that is worth eating.

Yesterday morning bake. Four baguettes. Dough in the fridge since Sunday morning. Taken out last Wednesday night and left on the counter overnight. Also baked two sourdough ciabatta loaves. 95% hydration. Dough made on Wednesday and baked and baked yesterday. Sliced the smaller ciabatta for Moe's breakfast.

Moe's breakfast. Had intended to make this last night and then changed directions. Chicken and Green beans in black bean sauce. I'm taking the same thing for lunch.

Moe's breakfast. Soft boiled eggs (actually steamed) with toast for dipping.

I agree. Please go see a doctor. Basket of Bagels. Some poppy seed and some caramelized onions and cheddar.

First pizza of the new year. Dough was made yesterday and in the fridge for 24 hours. Italian sausage with mushrooms baked in the Ooni.

WOW!!!! @Kim Shook that is one of the best posts ever. I hope you are feeling better. I can't believe what you turned out while dealing with COVID. Amazing. Moe's dinner tonight. Seared scallops in a green peppercorn sauce. With homemade baguette for dipping in the wonderful buttery cream sauce with garlic and fresh thyme. Served with a lovely oak aged Chardonnay from the Maverick Estate Winery from the Okanagan(BC).

Moe's breakfast. Butter basted eggs with side pork. Toasted baguette.