Ann_T

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

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.