Ann_T

@Lancelot they were posted on the local FB Marketplace. And I knew I had to have them. Not that I need or even have space for more pans. But the price was right and I thought that because of the domed lids they would be perfect for baking bread. Will find out tomorrow. I started four batches of dough and will finish the last stretch and fold before bed and I'll bake in the morning.

@Smithy, I'm not an expert. I just like baking bread. I know that you need to make sure that the gluten is well developed. I just do the stretch and fold method and I often do it over a 2 to 3 hour period with longer autolzye rests. I like to look for bubble development under the skin. Almost all of the loaves are started in the CSO on the bread setting so that it gets well steamed during the first 10 minutes. Larger rounds are baked in a Dutch Oven in place of steaming. If I want a darker crust, I just bake it longer. But that doesn't make the crust thicker just darker. I also think that the flour used makes a big difference.

@Shelby, yes, although NOT a big fan of salad or fish, I do love spot prawns. And avocado. This is a "salad" I've been making for years. Makes a nice first course for a dinner party.

That looks delicious. I love an orange sauce with duck. Last night's dinner. Prawn and Avocado Salad. I haven't made it in a while. Getting seafood'd out. I think I need meat for the next couple of days.

An impulse buy. Five pieces of Vintage Guardian Service Ware. It is my intention to use the three larger pots as Dutch Ovens for baking bread.

I had planned to cook halibut for dinner last night, but wasn't hungry for a big dinner and Moe wasn't either. So I made him the Prawn Cocktail. Cooked the halibut for him this morning in a Halibut and Spinach Pie topped with mashed potatoes. I layered the little casserole with cooked spinach and topped with the filet of halibut, leaving in one piece and covered with a cream sauce and topped with mashed potatoes. As you can see from the empty dish, Moe loved it.

Moe's dinner. I had planned on doing something with halibut and prawns but by the time I got home from work I wasn't hungry so I just made Moe a Spot Prawn Cocktail with homemade Remoulade Sauce.

Burgers with potato chips for dinner last night.

I too am jealous of your fresh seafood, especially the halibut! @Dejah, well what I have been getting from Walcan is vacuumed frozen. Although they do offer specials on fresh when available. Recently they offered fresh Dover sole, and Black Cod (Sable) which I missed out on. Not sure when Halibut season opens. I haven't seen it fresh in the market yet, but I'm hoping to order fresh halibut and fresh Spot Prawns when both are in season. I currently have both Wild Spring and Sockeye in the freezer, Albacore (sashimi grade), Petrale sole, Halibut, and 1 1/2 pounds of tail only Spot Prawns. Also 6 East Coast lobsters, cooked and frozen. I was concerned about buying frozen cooked lobsters, but I used two of them in pasta the other day and they were really tasty. And this morning after the delivery I'll have four more pounds of Halibut and the Swimming Scallops. Moe loves fish and thinks he has died and gone to heaven.

@weinoo, if you lived closer I would share some. I've have eaten more fish in the last two weeks than I would normally eat in six months. And more to come. I have four pounds of Halibut and five pounds of Swimming Scallops arriving today from Tide to Table Walcan Seafoods. I'm not big on scallops but these little scallops in pretty pink shells are suppose to be "clam" like so I'm thinking I'll make a chowder tonight for dinner.

Tonight's dinner. BC Wild Spring Salmon. This is a recipe I have been making for over 40 years. Adapted from an Umberto Menghi recipe. Salmon topped with Julienned vegetables and baked in the oven. Ready for the oven.

Made Moe breakfast using the leftover Chateaubriand from last night's dinner. Caramelised onions and warmed the meat up in the leftover wine sauce and baked potato wedges in the CSO. Served on homemade bread.

I made Chateaubriand for two for dinner tonight. Centre cut Beef Tenderloin. This is an old favourite. Only took an hour from the time I walked in the house after work until we were eating. Made a red wine sauce rather than a Bearnaise sauce. Moe's plate is the one with the dreaded carrots.

Another delivery today from Walcan Seafood - Tide to Table. Dinner tonight was lobster with brown butter garlic pasta.

I have to make this. Looks so good. And I like that it is sweet potato and not the dreaded carrots.

We had Pork Chili Verde over homemade cheese filled flour tortillas for dinner last night. With a side of black beans and Guacamole. Haven't made this in a while. Forgot how much I liked it.

I made fish and chips last night. Lingcod with a beer batter. Moe really enjoyed it, and I thought it was okay, but nothing compares to halibut fish and chips.

@weinoo Even at the 25% in this loaf, that I posted on the 25th, the dough was easy to work with and tasted more like a rye bread.

Chocolate Cream Cheese Cupcakes.

Tonight's dinner. Spaghetti with Spot Prawns.

Sourdough Boules. Dough was started last night with 1000g of bread flour, 50g of rye and 90 g of starter discard. At 70% hydration. Last stretch and fold was about 8:30 and then I left the dough on the counter for an overnight rise. This was not a cold fermentation. Was ready to shape this morning around 4:00 and went into the oven just after 6:30 AM. Both were baked in Dutch Ovens at the same time. DO's were heated at 500°F for an hour prior to baking the bread.

Beautiful loaf @Duvel. Both Crust and Crumb. My new lame arrived today. Hand Forged by an artist in Nelson,BC. Will give it a trial run in the morning. Started a batch of dough tonight that I plan to bake before leaving for work tomorrow.

There are so many wonderful meals. @liamsaunt, I'm going to have to steal this idea for some of the salmon I have in the freezer. Moe said he wouldn't mind a roast beef dinner with mashed potatoes and gravy. I had a small New York Strip Roast that I presalted and roasted in my new oven tonight. Roasted on high heat. Yorkshire Pudding, mashed potatoes and gravy and frozen peas.

Not a big fish eater except for Halibut. But I'm really enjoying having a selection of fish in the freezer from Tide to Table - Walcan Seafood. Dinner tonight was BC Sockeye Salmon topped with Spot Prawns in a garlic butter with parsley and lemon.

Started a batch of dough last night. Just yeast. Small amount. 1000g of flour, 100g of rye, 2g yeast, 70% hydration. Overnight cold fermentation and slow rise this morning. Baked on a stone. One Boule and two Batons.