Ann_T

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.

A friend was given a "rack of goat" and she passed it on to me. They don't eat lamb or goat. And we do so lucky us. Lovely little rack that I cooked on the grill last night and served with an orange honey mint sauce.

We all have our likes and dislikes. 🙂

@Kim Shook, I like the idea of the blueberries in that drop scone recipe. I already have batter started for pancakes this morning or I would have made these. Yesterday all Moe wanted for breakfast was toast. Much earlier he had a cream cheese danish with a cappuccino. I still had leftover puff pastry in the freezer from last week when I made the eggplant tomato tarts. Top with a cream cheese filling and a few red currants from the freezer. Finished with a brown butter glaze.

Tonight's Dinner. Stir Fry using BC Spot Prawns in a sweet chili garlic ginger sauce.

We will be eating fish more often over the next month or two. A Vancouver island company, Walcan Seafoods starting offering delivery on the Island and the mainland of both fresh and frozen BC Seafood after the pandemic put their business in jeopardy. Tide to Table - Walcan Seafood. I ordered the Pacific Treasures Box on Wednesday and my order arrived yesterday morning. Halibut, Lingcod, Petrale sole, Spring salmon, Sockeye salmon, Albacore Tuna Loin and Spot Prawns. Cooked the lingcod last night. Simply oven baked with garlic, butter and lemon served with spinach and rice. Looking forward to halibut season and spot prawn season when we can order fresh delivered.

Moe's breakfast. Poached eggs on the sourdough bread I baked this morning. 25% rye flour.

@Weinoo, I share. I gave two of yesterday's long baguettes away. One got finished and that leaves one for today and the two rounds went into the freezer. Today's loaf is still cooling but will probably get cut for breakfast. And maybe I'll use some for a sandwich to take for lunch today.

Usually between 9PM and 2AM or 3AM. Apparently I'm good with just 5 or 6 hours. I works for me. I can bake bread even on mornings that I work.

Used 50g of discard in a 500g batch of dough last night with 2g of yeast and 25% rye at 70% hydration. Shaped at 3:00 AM this morning and baked in a Romertofp at 500°F.

@JoNorvelleWalker, nothing really special. But I don't have the option of gas here unfortunately, so I bought an LG electric. Like the fact that the oven was large. It was on sale when I bought it back in November but on B/O until now...https://www.lg.com/ca_en/ranges-ovens/lg-LREL6325F#

First bake in a new oven. Oven arrived while I was at work yesterday so last night I made up a 1000g flour batch of dough with 60g of discard and just two grams of yeast. Last stretch and fold was around 9:00 PM. Left it out of the counter to rise and dough was ready to use at 4:00 AM this morning. Decided to bake long baguettes on a new 20" baking stone. Moe had a few slices while the bread was still a little bit warm.

@scamhi, what a lovely dinner and wines. Made Moe one of his favourite steaks for dinner tonight. Green Peppercorn Steak. Served with sauted mushrooms, steamed broccoli and Fondant Potatoes.

I made puff pastry before leaving for work yesterday with the intention of baking these little puff pastry tarts with eggplant. Plans changed so I made them this morning for breakfast. Puff pastry was topped with creme fraiche seasoned with fresh garlic, salt and pepper and topped with fried eggplant, roasted tomato and a dollop of pesto sauce.

Chicken in a mushroom sauce.

@kayb, I don't measure but it would be between 1/2" and 3/4" thick.

I want @Kim Shook's breakfast. Baked buttermilk biscuits that morning and made Moe a breakfast sandwich with sausage, egg and cheese.

@weinoo, I use Roger's Silver Star flour. This is one of their commercial bread flours with high protein. It is a Canadian flour and Canadian flour is known for being among the best in the world. I buy this in 20K (44lb bags) and go through it quickly. The basic recipe is here. And at the end of that post there is a Hydration Chart. I tend to vary the hydration but the one I use the most is 72%. Lately when I feed my starter, I have been adding 50 to 60grams of discard to a batch of dough and adding just one gram of yeast. It is a slower rise but develops a wonderful flavour without being too sour. (Not a big fan of sourdough. ) This is also the same dough I use for pizza. You can find many different blog posts on bread, with variations on Thibeault's Table.

@weinooI put together this blog post Pictorial on shaping baguettes for some FB friends. There are a number of videos out there on how to shape baguettes, but this method works for me. It is how I have always shaped mine. There is a link to my basic recipe as well.

Made a stacked warm grilled vegetable and chicken salad for dinner. Eggplant, zucchini, and red peppers, with a basil garlic dressing.

@Anna N nothing special. I just cut the potatoes into fries instead of wedges or cubes, tossed with just a little olive oil, salt and placed them on parchment lined pan. I preheated the oven on regular convection bake (450°F) while cutting the potatoes and when they went into the oven I switched to the Bake steam setting (450°). After about 15 minutes I turned the fries over and cooked another 15 or 20 minutes. They were nice and crisp on the outside and soft on the inside.

@Heidih, I didn't use much oil. Just drizzled a little olive oil over the potatoes and tossed. You can see that there isn't much on the parchment that they were cooked on.