Ann_T

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

Baguette from Monday night's bake. Crumb shot. Matt sliced to make one of his vegetarian sandwiches.

Pretty much. Sometimes I just toss in 50 or 60g of discard without any yeast and sometimes I will add 1 gram of yeast. Other than that, the process is the same.

I really love your crust. Started a 1000g batch of dough on Saturday. Took it out of the fridge yesterday morning and left it on the counter until I got in from work. This is what it looked like just out of the fridge. It was just under the 4 qt by the time I got home a little after 5:00. Left it until 6:00 and it rose above the 4qt mark and was ready to use. Baked three mini pizzas and six baguettes.

I showed Moe a roasted chicken on Facebook this morning and I commented that whenever I see a roast chicken I want a roast chicken dinner. His response was he would eat that for breakfast. I didn't have a whole chicken, but I did have bone in chicken breasts. So, I made a simple version of a chicken dinner. I didn't have time to make dressing, but I had a box of Stove Top in the pantry. So along with that, mashed potatoes, frozen peas and lots of gravy,Moe had a roast chicken dinner for breakfast. Not a fan of breakfast so I'm going to take the same thing to work for lunch.

Thanks for the feedback @PatrickT. And for sharing with your friend in Thailand. I thought his "rabbit" was great, but your loaf has the best "rabbit" I've ever seen.

@PatrickT, I've been up since 3:00 and have been watching all morning for this post. I keep telling everyone that bread dough is very forgiving. Difficult to screw up. But not always easy to end up with the perfect loaf. But you did. And it is a beauty. Look at that ear. Can't wait to see the crumb.

Well it looks pretty active. I know that many proof their loaves overnight in the fridge and then pop them into the oven right out of the fridge. I haven't done that, but I bet your loaf is going to turn out wonderful. Just wait and see.

Yes, I like it to be at least almost tripled. Since I normally used very little yeast it does take upwards to 8 or more hours. If you increase the yeast it will rise more quickly. This is from one the doughs that I made on Monday and used the new containers. Baked yesterday. Left in the oven for a few minutes longer for a darker crust.

@PatrickT beautiful banana loaf. Makes me really wish I liked bananas. How cute are these. Petite Boules. Dough had been in the fridge since Monday morning. Taken out this morning around 4:00 AM and baked late this morning.

You know him to well. He also had a piece for breakfast.

Dinner ended up being just apple pie. With ice cream and homemade caramel sauce.

Apple Pie. Just out of the oven.

That is the product that you want. Apparently you just use about 1 tablespoon for every two cups of flour.

I have the big Cambro rounds which are great when doing large batches. I wish I had bought the squares sooner. They do fit better both in the fridge and in the cupboard. Took me a year longer than you to figure it out. 😄

I would love one of your pork burgers. Looks so good. @Kim Shook, sounds like a really bad fall. Can't believe you weren't laid up in bed for a few days. Hope you are feeling better. Last night's dinner. Promised Moe Halibut Fish and chips. This is actually an easy dinner to cook on a work night. Especially since Matt cut the potatoes for me and had them soaking before I got home from work. Made a dill tartar sauce to dip the chips in. And the night before was grilled chicken breasts with a side of pasta.

Just started three 500g batches of dough this morning. Dough is in the first autolyze stage and then will go through 3 to 4 stretch and folds before I leave for work. Then into the fridge to be baked over the next couple of days. I'm using my new dough containers. I'd been looking for a while for square containers with lids that were the right size for 500 to 600g batches and also the same for 1000g batches. They also had to fit in the small fridge that I bought specifically for bread dough. Found these Cambro brand containers at a restaurant supply store. The 4 quart size came in a set of three and the 6 quart a set of two. They are the perfect size

This morning's bake. Sourdough Boule. Dough in the fridge since Monday morning, Removed last night and left on the counter until after 5:00 AM this morning. Baked in the Netherton Spun Iron Cloche.

Thank you Okanagancook. Honestly CookBot, I think it is the Canadian flour I use.

I was feeding my sourdough starters yesterday and decided to use some of the discard in a batch of Ciabatta buns along with one gram of yeast. Didn't start the dough until after 12:30. I used my regular recipe, but increased the hydration to 78%. Last bun came out of the oven at 8:00 PM. Destined for sandwiches. Sliced one early this morning to check the crumb.

One of Moe's favourite dinners because it brings back memories of an Italian restaurant we frequent often when we lived in Sault Ste. Marie, Ontario. I had to recreate when we moved to the west coast. Italian Roasted Chicken. Can be made with just pieces, but tonight I made it with a Cornish Game Hen. Spatchcocked making it easy to serve.

I would assume since so little is used that it doesn't effect the flavour at all. Rogers actually has this tip on the back of their regular flour bags. They suggest 1 tablespoon for every 4 to 5 cups. (Found this on a post on the Fresh Loaf site.) No, it is used in regular bread dough. Not sure if it is used in Sourdough as well. I haven't tried it myself in any of my doughs. But next time I make two batches at the same time I will add lemon juice to one and report back if there is a noticeable difference.

Can you buy Vital Wheat Gluten? Not something I have ever had the need to buy, but I know that others add a tablespoon to so to flours that are lower in gluten. Another option I have read about is to add lemon juice to the dough. This apparently strengthens the gluten strands.

That is the way I always did it as well. But the problem arose when I was asked for recipes. So I bought a scale and figure out hydration. Using grams is more exact than using cups. My five cups of flour won't be the same as another person's five cups of flour. But a 1000g of flour is a 1000g of flour. Same with water/liquids. I put together a Hydration Chart if you are interested.