Ann_T

@CookBot, Not baked in a pan. And I just shape and leave on the board to proof, covered with a tea towel. I baked on a stone and that loaf was covered with a large deep roasting pan. Today's bake is a sourdough loaf I mixed up last night using 2/3rds my regular bread flour with 1/3rd stone ground whole Red Fife flour. I left it out on the counter over night and shaped and baked this morning. Also left on the board and baked on the stone. This time though I used a large stainless steel mixing bowl as the cover. Removed after 25 minutes. and baked another 15 minutes. I was running out of the organic rye flour that I use to feed my starter so on the way to work I drove down through Cow Bay to True Grain Bakery to pick up more of their stone ground rye. I also decided to buy two of their other flours - Whole Red Fife and Whole Spelt flour. "Red Fife is a heritage wheat variety. This means the grain is pure and predates the complex hybridization methods imposed by humans over the last century. The result is an organic grain that delivers a more robust nutty flavour than conventional wheat. Our Red Fife is organic and proudly grown in BC. We slowly stone grind our Red Fife at low temperature to maximize flavour and preserve nutrients. “Whole” simply means we grind the entire kernel and nothing is added or removed. Substitute Red Fife Whole Wheat flour for whole wheat flour in your recipes. Thank you for supporting organic BC Farmers and Millers."

Out of the oven early this morning. Dough in the fridge since Friday morning. Baked this 2 pounder for my little 4year old friend Claude. He gets so excited when he gets a baguette. Can't wait to see how he reacts to a big round loaf.

Tonight's dinner. I almost always grocery shop on my way to work. In fact I grocery shop almost every day. Something I have always done. Wasn't sure what I wanted for dinner but decided while shopping that we would have a roast chicken dinner tonight. Instead of buying a whole chicken I bought chicken breasts. Had intended to roast two, but they were so big I went with just one. Got the chicken seasoned and into the oven at about 5:40 and while it roasted put the potatoes on to cook, and snapped the stem end off fresh green beans. Then since it was going to be a little while, I made us both Bloody Caesars. Between the celery, dill pickles, spicy dill green beans and the olives, Moe had a salad. While the chicken rested, I mashed the potatoes and made the gravy. The one chicken breast turned out to be more than enough for two. Served with mashed potatoes and gravy and steamed green beans.

I made Moe a hot beef sandwich for breakfast this morning using leftover NY Strip. Sliced on the Breville FP. I cheated and used beef broth with a little Knorr Swiss Au Jus to make the gravy. Simmered with a garlic clove and a sprig of rosemary.

I agree with @Anna N. Great crumb. @PatrickT Interesting video. He does the opposite of what I do. I do a cold fermentation and a room temperature Proof. He does a short fermentation, but a longer cold proof. Interesting that both work. I've always said that it is difficult to screw up bread. It seems to be very forgiving. Here is a look at the crumb from today's loaf. This one came out of the fridge after 108 hours and was left on the counter overnight for about 8 hours before shaping and proofing.

Moe's breakfast. He requested French Toast.

@JoNorvelleWalker, it is a beautiful loaf. And the crumb is perfect for a tuna sandwich. Just out of the oven. 2.5 lb loaf. Dough had been in the fridge since Saturday morning. Taken out last night just before 8:00 and shaped and baked early this morning. Waiting for it to cool. Moe requested French Toast for breakfast. I wasn't sure what I wanted to take for lunch today, but now I have a craving for a tuna sandwich.

I wish I could taste this. Makes my mouth water. Crushed peppercorns with the mortar & pestle. Coated a 1lb 13oz NY Strip steak in black pepper and grilled it for dinner. Served with roasted potatoes, zucchini and sauteed mushrooms. Almost half left. Which is good because Moe loves leftover steak. I'll probably slice it thin and make him a sandwich for breakfast.

@blue_dolphin, great "toast" on your toast. Made Moe a cheese omelette for breakfast this morning. And toast. The real reason I bake.

@Marlene, scary having a tree come down on your roof. You were lucky that it didn't damage your house. That leg of lamb looks amazing. Perfectly cooked. @gulfporter , now that is one beautiful pizza. Burgers and homemade potato chips for dinner last night. I added about 4 oz of ground pork to 1 1/4 lbs of sirloin. Made four burgers. Two went into the freezer destined for a quick work night dinner and the other two were grilled for dinner. Seasoned with just salt and pepper. The pork adds just enough fat to the sirloin. This has become my favourite mix for burgers. Used the slicing blade on the new Breville 16 cup FP. Took less than 5 seconds to slice 4 russet potatoes.

@blue_dolphin, I think I have mentioned before that I'm not a breakfast person. But honestly, your breakfasts make me wish I was. So colourful and intersting. I love your idea of the cauliflower and potato pancakes. I would even serve those as a side for dinner. Moe's breakfast.

@CookBot, you can find the way I make it here. https://thibeaultstable.com/2011/02/19/italian-garlic-bread-with-gorgonzola/

Italian Style Baked Halibut. Ready for the oven. This is a dish that I recreated from a restaurant that we use to go to in Buffalo, NY, late 90's early 2000. We lived in Dunkirk, NY at the time. Cafe Garangelo was a favourite lunch spot. Moe would always order the baked fish. They also served , complimentary, a wonderful garlic bread with Gorgonzola that we both loved so I had to recreated it as well.

It did, BUT, because the breasts were not that thick, I was only able to get a small stick of butter down the middle. So it was a slow leak than a spurt. I used what chicken I had in the freezer. Next time I would buy larger thicker boneless chicken breasts for this purpose.

@PatrickT, you can. I've done it with just 50g of starter tossed into a batch of dough. I need to feed my starters one of these days and will make a batch or two with the discard. Matt loves the sourdough for pizza crust.

I had half of a chicken breast from last night's Chicken Kiev. I pulled off the breading, and thinly sliced it for Moe's breakfast. The leftover chicken had a really nice flavour left from the compound butter. Toasted chicken sandwich.

@PatrickT, yes that is exactly what I did. And I have done it often. I think, and I could be very wrong, but I think the fact that I use so little yeast in my bread, just one to two grams depending on the size of the batch, that it allows for the longer fermentation. I had initially taken it out of the fridge because I thought that Matt was going to make a pizza for dinner. But he changed his mind so I just baked a loaf. Would have made an amazing pizza crust. Sliced the boule this morning for Moe's breakfast.

Pulled the last batch of dough that had been in the fridge since Sunday morning. This was the small batch of just under 400g of flour. It came out of the fridge this morning around 9:00AM and was ready to shape when I got home from work at 5:30. Baked on a stone covered for 20 minutes with the lid of a large roasting pan. I love this crust with the network of gluten strands.

I love potatoes in curry. So I know I would love this. Saw a mention of Chicken Kiev in Jacques Pepin's new cookbook. Just a basic outline. I made a compound butter before leaving for work. Shallot, garlic, fresh parsley, a little dried tarragon, dried green peppercorns and butter. Pulsed in the mini bowl of the Breville All in One. Wrapped in plastic wrap and into the freezer. Rather than pound the boneless chicken breasts out, I just laid the chicken breast flat on a board and using a thin blade knife starting at the big end, slid it down the centre of the breasts parallel with the board. Made a long pocket, careful to not break through on either side. Slid a stick of the butter compound into the pocket. I pounded out the tenderloin and wrapped it over the top to enclose before dipping in flour, egg and fresh ground bread crumbs. Heated a little olive oil and butter and seared one side until golden. Flipped and placed in a 450°F oven for about 20 minutes. Served with steam rutabaga, green beans and buttery mashed potatoes.

I love love love cream Cheese Danish. I've been making this recipe for years. Not sure why I hadn't made it recently as it really is my favourite sweet yeast treat. So good in the morning with a cappuccino. And it freezes well. The recipe makes four large Danish but the recipe can also be used to make individual Danish. Moe talked me into cutting it while it was still warm. And since we had that brisket sandwich for a late breakfast, Moe decided he wasn't all that hungry and all he wanted for dinner was another slice of Danish.

Pulled another batch of dough out of the fridge last night. Had been in the fridge since Sunday morning. Baked six smaller baguettes. Sliced this morning.

Baked six small baguettes from a 700g batch of dough that had been in the fridge since Sunday morning. Taken out of the fridge last night and left on the counter for 8 hours. Last baguette out of the oven this morning before 6:30 AM. I still had brisket in gravy in the freezer that I had vacuumed packaged a couple of months ago. Made a great breakfast sandwich for two on a split baguette.

I wish we had a local Mexican restaurant in the area that was worth going to. I love Mexican. Tried something new the other night. Spicy Sesame Sweet Potatoes. I was looking for a side to go with Chicken Tempura. It was okay, but neither of us liked it enough to make it again. I did doctor it up a little using chicken broth instead of just the water called for. It needed something extra. And I forgot the sesame seeds. I used my Tempura Style beer batter for the chicken but seasoned the chicken using a recipe from Asian Inspirations. We both loved the chicken.

Thanks @PatrickT. Today's bake. Put three batches of dough in the fridge yesterday morning. Initial mix done in the new Breville FP. Followed by a number of stretch and folds. Pulled one out last night and left on the counter to rise. Baked six baguettes, four regular size and two smaller ones for a little four year old that loves my baguettes. I call them "Claude" size. This was a 700g batch size at 63% hydration. I made these baguettes a little skinnier because Matt likes this size for sandwiches.

Happy Birthday @Shelby.