Ann_T

Today's bake. This was a same day bake. I fed my starter this morning, but rather than use the discard to make a Biga and make the dough later today and bake tomorrow, I just tossed the discard into 1000g of flour, along with 700g water, 29g of salt, and 3g of yeast. Baked five baguettes. Two loaded with cheddar, three plain, and three small rolls, one of which also was filled with cheddar.

Chicken Stew and dumplings for breakfast this morning.

Great photo.

Moe had potato leek soup for dinner and wanted more for breakfast. Served with toasted sourdough baguette.

This was suppose to be last night's dinner. Instead it became Moe's breakfast. French Dip Sandwich made from leftover roast beef on a homemade baguette.

Tonight's dinner. I got home just after 5:20 and we were eating by 6:30. I presalted a small Sterling Silver top sirloin yesterday and roasted it at 450°F for 20 minutes. Took it out of the oven at an internal temperature of 120°F. Left it to rest while the potatoes finished cooking and the Yorkshires baked. I love my Yorkshire Pudding recipe. It never fails me. Served with mashed potatoes and buttered peas and a little horseradish on the side.

@TicTac, that is how I feel. I do the cooking so I want to do all the grocery shopping. In fact, I love grocery shopping. Almost as much as I enjoy cooking. I shop on a daily basis. On the days I work, I stop at one or two grocery stores on my way to work. I've always grocery shopped this way. Back when i was young and we lived in Toronto and I worked downtown, I would get off the subway along a certain stretch of Yonge Street where I had butchers and seafood shops, small vegetable shops and bakeries, etc... and I'd decide what I felt like cooking that night by what appealed to me.

Actually Canadians use metric. But old habits die hard.🙂.

Moe's breakfast. Baked Potato with Broccoli. This is the biggest baked potato I've ever baked. Was over 7 1/2" long and weighted just over 1 1/2 lbs. I bought a box of Russet Potatoes yesterday and they are all huge. Took over two hours in a 400°F oven.

@Okanagancook, yes the pizza is very thin, until you get to the rim. Which is my favourite part of the pizza too. I think you can see from the side of the cut piece that the pizza is probably between an 1/8th and a 1/4" thick. I line my grill with stones and preheat. Temperature gets up to about 700°F . I turn the two burners directly under the pizza off when it goes on to the stone and the temperature maintains between 575 and 600°F.

I learned a long time ago, that sending Moe to the grocery store was not a good idea. Last night's dinner. Made a second batch of sourdough on Sunday, at 82% hydration. Left it in the fridge until yesterday. Pizza two ways with sourdough crusts. Moe and I had our typical sausage and mushroom and Matt made his own Greek Pizza.

Breakfast. Figured Moe needed some protein after last night's "Pie for Dinner". Scrambled eggs with fried back bacon and white cheddar. Toasted sourdough baguette.

As part of a Secret Santa gift exchange I participated in this Christmas, I received a lovely box from my Secret Santa. It arrived yesterday afternoon. It contained a number of products from Anson Mills in South Carolina. One of the items was their COLONIAL STYLE FINE CLOTH-BOLTED PASTRY FLOUR. The flour is described as: "Screened to a silken finish from the finest Red May wheat, this flour is an exact reproduction of the pastry flour of the Colonial South, which has been out of production since the 1850s. Esteemed historically for its crisping properties, Red May wheat represents crisping nonpareil when it is stone-milled gently, and then sifted immediately by hand through a fine silk bolting cloth at 100% bran extraction. Its texture is so fine that when rubbed between the fingers, it feels almost like cream (historically, the flour was known as “crema”). Red May pastry flour is loaded with whole wheat germ flavonoids and nutrients. It is soft enough to make biscuits tender and pie dough flaky, but strong enough to support buttery layers in laminated doughs like Danish or croissant." Just from this description alone, I couldn't resist baking a pie immediately. Thankfully I had just enough apples. The pastry was wonderful. Easy to work with and the finished crust was light and flaky. I'm posting it on the dinner thread because Moe talked me into cutting the pie while it was still warm and having it as our dinner.

The reason I bake bread. For toast. All those wonderful nooks and crannies for the butter.

Lamb shanks for dinner last night. Served over rice.

Now that is my kind of breakfast. Was it as good as it looks? Good thing I was baking bread today. Pulled the last baguette out of the freezer this morning and made Canadian Back Bacon and hard fried egg sandwiches on toasted baguette.

I had been neglecting my sourdough starter again. It had been two months since I fed it last. Started feeding it two days ago, fed it twice. Second time on Saturday night, and used some of the discard to make a biga. Sunday morning I fed the starter for a third time and made a batch of dough, adding the biga to a 1000g of flour. Hydration of this batch is 77%. The dough went into the fridge before I left for work yesterday morning and the Starter was left out on the counter to rise. It had doubled by the time I got home from work. Left it out a little longer and it continued to rise. I put it in the fridge before going to bed. Will try to remember to feed it again this week. This morning I pulled the dough out of the fridge and left it to rise on the counter. Baked this afternoon. 8 Small baguettes and four small rolls. I had to cut a piece off four of the baguettes because they were too long for the stone in the CSO. Started each baguette in the CSO on the Bread setting and after 10 minutes transferred to the Oster for another 10 minutes. Sliced a roll while still warm for Moe and he had it slathered in butter.

Yesterday's breakfast. Hot roast chicken sandwich with homemade fries. This was suppose to be dinner on Friday night. I roasted the chicken in the morning before leaving for work. Made it for breakfast instead.

I think that sounds really interesting and I love the colour. I would have to pick out the raisins though. Moe had the other half of the steak that I didn't cook last night. Because it was so thick, I cut it into two slices and cooked them in the cast iron skillet. Served with butter basted eggs and toasted baguette.

@JoNorvelleWalker, I haven't made a straight rye bread, but I have two versions of rye bread that I make, one with yeast and the other a sourdough version. http://www.thibeaultstable.com/2019/07/homemade-rye-bread-and-smoked-corned.html http://www.thibeaultstable.com/2019/02/sourdough-rye-bread.html

I had a beautiful 2" thick Sterling Silver NY Strip steak ready for the grill tonight. It had been presalted two days ago and air dried in the fridge for 24 hours. I had a late lunch at work and wasn't really hungry. So, I cut it in half and grilled it for Moe. Served with mushrooms and grilled garlic bread. I think Moe will be having steak and eggs for breakfast with the other half.

My favourite toppings.

Tonight's dinner.Chicken Perigord. Ready for the oven. Boneless chicken breasts with the skin left on with a mushroom duxelles stuffed under the skin. Served with a port wine sauce.

First bake of 2020. Dough had been in the fridge since Monday. Baked 8 baguettes. Sliced one while still warm because Moe wanted bread and butter.

It has been our tradition for over 40 years to have lobster and champagne on New Year's Eve. After we moved to the West Coast we continued the tradition. One of the local markets flies in lobsters from Canada's east coast. Occasionally we would switch to local Dungeness crab. This year I couldn't decided which to have. So we had both. Shared two lobsters and one two pound Dungeness crab. Platter for two.