Ann_T

@PatrickT if you look closely you can also see a little shine on the crumb. I wasn't expecting that.

I'd start with one of each. Baked a loaf of Homestyle White bread yesterday and this morning for breakfast Moe had a turkey and dressing sandwich.

Thanks Patrick. Sliced this morning for breakfast.

Matt took the sourdough batch out of the fridge this morning around 4:00 AM. He wanted to make pizza around noon. So the dough was in the fridge for just 19 or 20 hours and was left on the counter until noon. I wasn't home at the time so he divided the dough, taking a larger piece for his pizza and he shaped a long baguette with the remaining dough. I sliced half the baguette in half and then split it lengthwise. Moe requested hot dogs for dinner. And since we didn't have lunch I made him an early dinner. The crumb. Before going out this morning I baked a Home style White loaf. Destined for turkey sandwiches. I made the mistake of starting it in the CSO on the Bread steam setting. Was only in for about five minutes before it rose high enough for the loaf to touch the burners. Removed it before too much damage was done. Finished in the big oven.

Thanks Dejah, Like you I also prefer bigger pieces. I buy a french loaf from the grocery store and cut it up in 1/2" to 3/4" cubes and dry in the oven.

Hadn't planned on doing a turkey for Christmas. I like turkey, but much prefer chicken. And since we have roast chicken on a regular basis, decided not to do one for Christmas and went with prime rib instead. Our grocery store had fresh organic turkeys on sale on Monday and they had small turkeys still available so I couldn't resist. They had two different brands available so I bought one of each. Both weighed 4.660k (10lbs) and one was $10 and the other was $15.00. Before Christmas these turkeys were selling for over $50 each. I froze one and presalted the other and roasted it today for a traditional holiday dinner.

@JoNorvelleWalker, look at the shine on your crumb. Nice. @PatrickT, your loaves are consistently great. I haven't figured out yet what the breaking point is either. I think the longest I've left in the fridge is 5 days for 120 hours and then another 8 on the counter to warm up and rise, and then proof. I fed my two starters today. One with organic rye and the white with my regular bread flour. I hadn't fed in a few weeks but still more than doubled in 6 hours. Also started three 500g batches of dough. Two with 1g of yeast and one with 1g of yeast in 50g of discard starter. All three went immediately into the fridge after the last stretch and fold.

Thanks Dejah, I don't see lamb on sale here very often either. I usually buy my meats at Thrifty because they have a butcher and a meat counter. I splurged when I saw the rack. It was on sale for $45 instead of $49. But it didn't disappoint. Was so good.

@Shelby, I hope you continue to feel better. I love when you do one of your big posts. Had planned on picking up Clams and Mussels and making a pasta for dinner. Unfortunately they were out of both so, change of plans. Went with grilled rack of lamb. Seasoned with salt, pepper, fresh garlic and rosemary and a drizzle of olive oil. Served with roasted potato wedges, roasted tomatoes and zucchini. And I made Moe his favourite mint sauce made with chopped mint, honey, red wine vinegar and salt and pepper. I have a very happy husband.

WOW!! For someone that doesn't like to make a pie crust, you nailed this one. Christmas Dinner. Did a small Sterling Silver Prime Rib. Presalted yesterday. Seared and finished in a 500°F oven. Serve with mashed potatoes, gravy, peas and mini Yorkshire Puddings.

Thanks Heidih. Happy Holidays to you as well. Christmas Eve Dinner. Pan roasted halibut with crab in a garlic lemon butter sauce.

I think that Shelby has more restraint than me. If I'm going to have fries, I want lots of fries.

WOW Patrick!!!! Every bake is perfect. And I love the crust on your pizza. It is my favourite dough for pizza.

I made the Chile Sauce today, that Moe likes to have with his Christmas Eve Tourtiere. Processed 6 small jars in a hot water bath. And there is enough left over to have with dinner tonight. It has been our tradition for close to 50 years to have Tourtiere on Christmas Eve, but when Moe knew I was making the chile sauce today he kind of suggested that maybe I could make the pie today too. So I guess we are deviating from tradition tonight. Actually we broke tradition last year as well. Not by choice. It was a year ago today that I was in the car accident and wasn't able to make Christmas eve dinner. I finally got around to making Moe a Tourtiere mid January. I kept it simple tonight and we had fries with the Tourtiere. I had gravy on mine and Moe had gravy and the chile sauce. Now I just have to figure out what I want to make for Christmas Eve dinner.

OH MY GOD!!!!! You Duvels really know how to party. Lovely Christmas Holiday feast. Nice piece of beef. And cooked just right.

@TicTac, red wine and beef broth. The basic recipe is here. https://thibeaultstable.com/2012/07/27/braised-short-ribs/ Not really a detailed recipe. More just the basic idea. Can be adjusted to to suit your own taste. Works with the prime rib bones and with oxtails.

Decided to make a pasta sauce using the leftover braised beef from last night's dinner. A bastardized version of a Bolognese sauce. On simmering now. And homemade pasta - -rolled & hand-cut Pappardelle.

@Steve Irby, I would be happy with just that toast. Tonight's dinner. Braised prime rib bones, fall apart tender, served over polenta with rutabaga and Brussels sprouts. I specifically made this rich beef dish to go with a wonderful Bush Vine Syrah from the Maverick Estate Winery, one of the premier wineries in our Okanagan Valley. I had been led to believe that this wine was outstanding and it more than lived up to my high expectations.

Moe loves his drenched in maple syrup. But the only way I will French Toast is with butter and salt and pepper. I made Moe a burger for breakfast yesterday with roasted potatoes. And this morning he had poached eggs.

Beautiful bake Steve.

Started two 500g batches Tuesday morning. Took one of the fridge Thursday night and left on the counter until after 4:00 AM Friday. (60 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 90 minute proof). Baked three baguettes (one missing from picture). Crumb. Took the second one out last night and left on the counter until 4:00Am today. (84 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 95 minute proof). EDITED TO ADD CRUMB PHOTO - BOOKMATCHED BABY BUNNIES Matt used half the dough this morning for a pizza and I baked a small boule with the other half. Just out of the oven. Edited to add pizza: Greek Potato

WOW @PatrickT, it doesn't get any better than that. Both the crumb and the crust are perfect.

Whether yeast or sourdough, when shaping, I do a preshaping and let the dough rest for 20 to 30 minutes, and then the final shaping. But I don't recall ever saying 30 to 40 minutes for the proofing. Proofing times always vary. Anywhere from an hour to sometimes closer to two. I find that doughs that have been in the fridge for a few days take longer to rise and the shaped loaves take longer to proof. Especially when using just one or two grams of yeast. You can never judge the proofing by "time".

It is. A few times. This link has the original recipe which was in Imperial and I also converted it to Metric as well as a sourdough version. https://thibeaultstable.com/2009/07/07/pictorial-how-to-make-bagels/

Today's Bake