Ann_T

I tend to use more flour than I need for the loaves to rest on. But I do brush most off from under the loaves as I'm shaping. I didn't bother with a preferment, I just added discard to the batch.

Today's bake. The Boule was from a 600g batch of sourdough. 500g of my regular bread flour and 100g of organic stone ground spelt. In the fridge since Monday. I used just over 400g of dough in this loaf and the remainder Matt is using to make a pizza. The baguettes were from a 500g batch of dough. Baguettes were started in the CSO and transferred to the conventional oven after 10 minutes. The Boule was baked on a stone in the conventional oven under a stainless steel bowl for the first 25 minutes. Finished uncovered.

@JoNorvelleWalker, I took these pics this morning as i was shaping and sealing. The boule is sourdough and has 100g of organic spelt flour added. Both doughs were 63% and the dough was really easy to work with. After divided and left to rest for 25 minutes. First fold over and sealed Second fold over and sealed Third fold and sealed Start of final seal. Pinched and sealed. Shaping the Round Rested for 25 minutes and ready for final shaping. Starting to fold into shape. Starting to pinch to seal When sealed I turn the Boule seam down and do a few pulls and turns on the board to create more surface tension. Ready to cover and leave to proof. You probably already do this, but I found this video on line today that demonstrates well the shaping of a boule.

@JoNorvelleWalker, well your boule is a beauty. Not sure why the dough seams were difficult, I haven't had a problem with them sealing. Was this a same day bake? Most of my doughs are given a long fermentation, usually in the fridge. And even if I'm doing a same day bake, I do it at 63% hydration, but I use very little yeast, just 1 to 2 grams which means the dough still takes 7 to 8 or so hours to more than double. I'm baking this morning. Two batches that had been in the fridge since last Monday morning. Took them out of the fridge last night just before 8:00 and I just divided and preshaped. Letting them rest for 20 minutes and will finish shaping.

Baked two baguettes last night from the same batch of sourdough for the pizza crust. Made Moe grilled Italian sausage on a grilled baguette with sauteed onions for breakfast.

I wish I could find fresh peppercorns here. I use to be able to buy them when we lived in Vancouver. Pizza last night. Italian Sausage and green olives. Sourdough was made Monday morning and taken out of the fridge Thursday morning.

@Kim Shook, beautifully set table and a lovely dinner. Halibut fish and chips. Again!! I think this might be Moe's favourite meal. Would be happy to eat it three times a week.

@TdeV, you can find it here.......https://thibeaultstable.com/2014/09/21/chocolate-and-cream-cheese-cupcakes/

I don't make many cupcakes. But this Chocolate Cream Cheese cupcake is one exception. Wonderful with a cappuccino.

Toasted the Black Pepper and Parmesan bread this morning. So good.

@PatrickTLove the flakey layers in your parathas. Nice crumb and ear on your oatmeal bread. Day off work so I decided to do something a little different. Fed my starter this morning and decided to toss the discard, along with one gram of yeast into a 600g batch of Black Pepper and Parmesan Cheese bread. Just used my regular dough, and added coarse ground pepper and tiny cubes of Parmigiano-Reggiano. Both the cheese and the pepper were added after a series of autolyze, stretch and folds. Left the dough out on the counter for a room temperature fermentation and baked tonight. One Boule and two baguettes. Moe wanted to sample with butter.

So I pulled a loaf out of the freezer this morning. Moe requested a toasted scrambled egg sandwich.

It is the top half that is heavy though.

Because of the dissected artery, from the accident, which apparently hasn't healed, it is just what it is, I'm restricted to not doing any lifting over 20 lbs. Of course that is almost impossible. But I do find it awkward trying to lift heavy cast iron pans when bending to put them in the oven. SO, I did have to talk myself out of the Challenger. I've gone ahead and ordered the Netherton Spun Iron Cloche yesterday. Received this email from them this morning. Thank you for your order, which we've entered into the production schedule. We aim to make and despatch your order within 7 working days and you will receive a notification when it is on its way. If you have chosen an item with a longer lead time, it will take up to 28 days to make and despatch it. If we find that we cannot meet the target shipment date, we will let you know. We will send your order by courier who will send you a pre-delivery notification advice by text or email, as soon as it is despatched. We will also send you an email from our web shop to confirm it has been shipped. We recommend that you regularly check your email inbox (including junk and spam) and phone for delivery information from the courier. This is your opportunity to give the courier details of your address, confirm that you will be in to receive your parcel or make alternative arrangements for the drop off of your parcel. Please also note that we will only despatch to the address on your order - if you have indicated alternatives in case you’re not available on the Comments of your order, please instead advise the courier by responding to their delivery pre-advice email or text once we have despatched (sadly not applicable for Royal Mail deliveries). Once again, thank you for your order of Netherton cookware. Please reply to this email if you have any questions.

Another dinner that didn't get cooked last night so became today's breakfast. Grilled some Greek style baby back ribs served with roasted potato cubes.

I've always deglazed with broth and or wine. Even if water is what a recipe calls for. Just a personal preference.

Good idea, but I like the idea of something that won't break.

Thanks @AlaMoi loaf pans are way to small for my purposes. I have been using both a very large stainless bowl like the one in your picture and a large roasting pan lid. Problem with both is lack of handles. I'm definitely leaning towards the Netherton.

I really, really wanted the Challenger Bread Pan. Gets amazing reviews and I like that it will bake different size/shape loaves. But being realistic both because of price and the fact that it weighs 22 pounds, I've ruled it out. If I lived in the US I might still be tempted, but with the cost of shipping and duty/taxes when converted to CAD the price would be over $700. So now I am looking at the Netherton Spun Iron Baking Cloche. This also gets great reviews and I can buy it directly from the company in the UK for less than buying it in Canada or the US. So before I bite the bullet, I'm wondering does anyone have any other suggestions to consider? I already have Dutch Ovens and the burn marks associated with them. And lately I have been using the lid of a roasting pan or a large stainless round bowl.

I can even beginning to tell you just how much Moe loved this. Apparently I can make it as often as I would like. I'm going to share your instructions on the blog. The only thing I changed was to use chicken broth with the wine and deglazed with chicken broth.

Thanks to @JoNorvelleWalker, I have a very happy husband this morning. I had intended to make the Chicken Cacciatore for dinner last night but that didn't happen so I made it for Moe this morning. Based on the happy moans I was hearing as he ate, this was definitely a big hit.

@Kim Shook, no real recipe for French Toast. I beat up 4 eggs with a little cream or milk and a pinch of salt. Soak the bread in the egg mixture until much of it is absorbed. I use a fork to press down on the bread to make sure it is full of the egg mixture. I want the bread fully saturated with egg. I hate when French toast is only coated on the outside and not all the way through. And then I slowly fry in on low heat in butter until golden brown and cooked all the way through. Moe always has his with real maple syrup. But I like mine topped with just butter and salt and pepper. There was a piece of leftover beef tenderloin from Wednesday night so for breakfast yesterday I sliced it thin and Moe had it on an open face sandwich on fresh baked sourdough baguette.

Thanks @CookBot Today's bake was a sourdough batch that I made last Friday morning and took out of the fridge last night around 8:00. So in the fridge for around 130 hours. Shaped and baked early this morning. Four long skinny baguettes. Matt likes this size for sandwiches. Crumb.

@Shelby, I'm not sure which I want more, your chicken pie or that caramel sauce. I'd be happy to the sauce by the spoonful. Tonight's dinner - Had planned to grill a small beef tenderloin roast on the grill, but instead cut it into medallions and made Green Peppercorn Steak. With roasted potatoes, mushrooms and steamed green beans.

@blue_dolphin, you really do come up with the most interesting combinations. I would love your toast and beans, but minus the anchovies. Although I bet Moe would like it the way you served it. Baked baguettes this morning and early enough to slice and toast for breakfast. Pulled the chili out of the freezer.