Ann_T

I'm pretty sure it is Red Star that I use. I buy it at Costco and empty the package into a mason jar and keep it in the freezer, so I don't have the package to check. Next time I'm in Costco, I'll check to confirm.

@Okanagancook, yes individual Yorkshires. I browned the sausages first. Heated the muffin tins with oil until smoking. Cut the sausages in half and stood them up in the cups and poured the batter around them. I can't take credit for the idea. Saw pictures for various options on google images.

Moe's breakfast. Toad in a hole with English Bangers. Leftover chicken sage gravy.

@Franci I've guess I've never seen a recipe that calls for flour in grams and not the water in grams as well. Looking at your dough it seems so much wetter than 60% hydration. When I make my next dough, I'll measure the water in ml and then weigh.

@Franci, 500g of flour and 300g of water would be 60%. Not 300 ml.

Plans were to have Greek for dinner. but decided to make it for breakfast instead. Greek lamb shanks, potatoes, green beans and rice. Moe had it for breakfast and I'm taking the same to work for lunch.

Yesterday. Moe's breakfast. Soft steamed eggs with buttered toast.

Unlike his mother, who only wants fresh mozzarella on a pizza, Matt likes mozzarella, cheddar, and usually parmesan. And I've seen him use smoked cheese as well on occasion. When he isn't having a cheese pizza he usually wants the Greek pizza with potatoes.

Last night's bake. Dough was made on Wednesday. I fed my sourdough starter, but rather than make a preferment for a new batch, I just tossed 60g of the discard into a 1000g of flour and added 3g of yeast. 70%hydration. After the last stretch and fold the dough went into the fridge for 24 hours. Matt took the dough out of the fridge for me so that it would be ready to use shortly after I got home from work. Four baguettes and two boules. Sliced this morning. Left Matt enough dough to make a small cheese pizza.

Moe's breakfast. Another dinner that got postponed until morning. Grilled NY Steak on grilled garlic bread with fried onions and mushrooms.

This was suppose to be Tuesday night's dinner. Which didn't happen. So I made it for breakfast yesterday. Korean Japchae. My favourite "noodle" dish.

@blue_dolphin, your pizza looks amazing. And look at that crumb. Beautiful!!!!!

Roast chicken dinner.

We had dinner at our neighbours last night. Clif and Barbs. It was Clif's birthday and dinner was a feast of fresh King Crab. Clif put in a request for the marbled cream cheese brownies that I make which are his favourite. Cream cheese layer is quite yellow thanks to the eggs from a friends farm.

What Kerry said.

Inspired by @Franci, I tried my hand at Pizza in Teglia last night. Two pizzas one for Matt topped with potatoes and a second one for Moe and I, that was divided in thirds for three different toppings. Crumb shots posted to Pastry and Baking.

@Franci , @Kerry Beal I don't think the dough was much different. I checked out a number of recipes on line both in English and translated a few from Italian and most seemed to be a higher hydration than what I normally use and more yeast as well. And I don't usually add oil to the dough I use for baguettes and pizza. I mixed up a 1000g of flour at 80% hydration with 7g of yeast and 27g of salt and I added some olive oil. (a glug). The dough spent about 6 hours in the fridge. It was easy to work with and spread out easy. Baking in an oiled pan contributed to that wonderful crust that had a crackle when bit into. I divided the dough into thirds so I still have a piece that I put back into the fridge. Each pizza was 600 g. Matthew loved his potato pizza. And of the three toppings on ours, Moe really liked the one with the tomatoes and my favourite was the mushroom. I'm interested in seeing how different the piece of dough still in the fridge will be when baked.

I made the dough this morning for the Pizza in Teglia. I was working today so after the last stretch and fold the dough went into the fridge until about 3:00. Matt took it out then so it would be ready to use tonight. I made a 1000g batch at 80% . One topped with potato and rosemary for Matthew and I made one for Moe and I with three different toppings. One third mushrooms, one third pepperoni and olives and one third roasted tomatoes with pesto. Crumb shot.

@Franci, thank you so much for posting about your “Pizza in teglia alla romana”. This is not a term I was familiar with, but it reminds me of the pizza that a friend use to make. A family from Italy moved into our neighourbour when I was around 14 or 15. The oldest child "Anna" and I were the same age. She had two younger brothers and both parents worked. It was her job, when she got home from school, to look after her brothers and to get dinner started. This pizza reminds of the pizza that she would make to serve as the bread that accompanied their dinner most nights. It was made in a pan and cut into squares and had very little in the way of toppings. Mostly a homemade sauce and maybe a little Parmesan. I don't remember much in the way of other toppings, except maybe a few slices of their homemade sausage that was preserved in oil. I loved going to her house because it was so different from mine. Her house had all these wonderful smells of garlic and herbs and her father and her uncles had wine fermenting in their basement. I learned to make my first pizzas from Anna. No measurements, just adding this much flour to a bowl, with this much yeast and this much salt and oil and enough water until it felt right. Years later , Moe and I use to go to a town just north of Toronto to have Sunday brunch at an Italian banquette hall. And they had two or three versions of this pan style pizza on the buffet. It always reminded me of Anna's. Now I know it actually has a name. It is early here, so I just started a batch and after the last stretch and fold it will go into the fridge while I'm at work. I'll get Matt or Moe to take it out before I get home and we will have it tonight. Thanks again.

@Smithy, I use a Canadian flour - Roger's Flour, their Silver Star bread flour which is one of their commercial flours. I buy the 20 kilo bag. It is sold in Costco in Victoria. On the odd occasion when I run out and can't get into Victoria I will buy either their Bread flour or their unbleached white at one of the local grocery stores. Both make excellent breads.

Thanks @Kim Shook.

@Kim Shook, I haven't done hard cooked eggs in the CSO yet. How long do they take and what setting do you use? The super steam setting? TIA. ETA: Great looking toast.

Shain, great looking breakfast. So colourful. My egg loving husband would devour that breakfast. Sliced one of the batards from the 15th for toast and made Moe Ham and eggs. The ham part was a smoked pork chop from a local company on Vancouver Island.

I had leftover taco meat from last night's dinner. Made Moe a taco salad for breakfast.

The ramp ranch recipe is with the Bev Eggleston's Pork Shoulder Steak recipe. Last night's dinner. Hard shell Tacos.