Ann_T

Yum is right. Reminds me that I have two pork tenderloins in the freezer. One is definitely going be used to make Schnitzel. Thanks for the inspiration. Tonight's dinner. Steak and Frites. Sterling Silver Ribeye steaks with a wine sauce.

Had a craving for Linguine and Clams. Thankfully my seafood supplier had just got clams back in. These clams were so sweet and tender. Fresh baked baguette for dipping.

This is the last of the four doughs made on September 2nd. So in the fridge for 7 days. Never sure how these long cold fermentation doughs are going to turn out, so I am always pleasantly surprised. I decided as I was dividing and shaping that I would fold some Kalamata olives and rosemary in one of the three. Baked three longer baguettes. Moe had slices of the olive baguette with some old cheddar.

I had four dough's still in the fridge since September 2nd. All were smaller 500g (flour) batches. Had intended to bake a few days in a row. We have had a stretch of 30 to 32°C temperatures this week so, didn't really want to turn the oven on to bake. So rather than had the dough go to waste, the last two days, Matt took a dough out, in the night and baked pizzas. Both of his pizzas are vegetarian. Saturday he baked a Sausage Pepper and Onion pizza and with the remaining dough I baked one baguette. Sunday he baked a broccoli and bacon pizza and I made Moe a Calzone for breakfast. The Calzone was just Italian sausage with fresh mozzarella and I used some of the tomatoes from the garden to make a fresh sauce.

Tonight's dinner. Halibut seared on a grill pan and finished in a hot oven. Served with butter poached lobster tails.

I started a few doughs on Monday. Four to be exact. All the same. 500g of flour, 2g of yeast, 8g of salt and 330g of water. (66%). After the last stretch and fold, dough went into the fridge and was taken out today. Dough was divided into one 500g ball and one that was around 330gs. Matt used the larger piece to make his 17" three cheese pizza with garlic. He baked his on the steel on the bottom rack, at 550°F. And I used the other piece to make Moe and I a small Italian Sausage and Mushroom pizza. I baked ours a little later, on a stone that is just 7" or 8" from the broiler, using the Jim Lahey's method.

Made Moe a big breakfast this morning. Potato Pancakes, fried peameal bacon, butter basted eggs and toast. This should keep him happy until dinner. I had fried peameal and tomato on toast. Tomato from Matt's tomato garden.

I would love a bowl of your chicken soup. Love brothy soups and I like the size you left the onions. Would just have to pick out the carrots. Last night's dinner. I bought a small rack of Pork and cut four thick chops, one bone each. Froze two and the other two were grilled last night. Made the potato gratin that Moe likes, with potatoes, onions cooked in chicken broth, seasoned with fresh thyme, salt and pepper. Cooked in a cast iron skillet also cooked on the grill. With grilled zucchini on the side.

Last night's dinner. Top Sirloin roast beef dinner. This is one of Moe's favourites. On his top five list. Thankfully this is a quick dinner to make. We were eating in less than an hour after I got home from work.

Tonight's dinner. Got to love a man who uses words like magnificent, incredible and fantastic while sharing a toasted BLT. Homemade bread and tomatoes from Matt's tomato garden.

It was Pizza Night yesterday. Italian sausage and mushroom. Dough had been in the fridge since Monday night. Pulled out of the fridge at noon yesterday. Rather than use the OONI I decided to make a larger size pizza in the oven using Jim Lahey's method of baking using the broiler with the stone just 6" or 8" from the broiler. I actually like this method. As I was sliding the pizza off the peel on to the stone, I realized that the pizza was a little bit too big and would hang off the back edge so I pulled it slightly so it lost its round shape, but stayed on the stone. The stone is 20" long but only 13" wide. Pizza was over 15".

I love your little egg holder. Moe's breakfast. Low sodium bacon from Costco. I'm surprised how good this bacon is. Served with butter basted eggs. Today's baguette bake in the background.

Moe and I have been together for 51 years. Yesterday we celebrated our 45th wedding anniversary, with a lovely bottle of Italian wine and Bistecca Alla Fiorentina. The Porterhouse was cooked on the grill, and served with roasted potatoes, zucchini and fried mushrooms. Not bad for a worknight dinner.

Baked this morning. All Moe wanted for breakfast was toasted baguette.

I saved a 500g piece of todays dough for Matt to make himself a pizza. Today's masterpiece was a deconstructed vegetarian pierogi pizza. Topped with sauce, mozzarella, potatoes, caramelized onions, bacon (veg), and cheddar then finished with chives and a drizzle of sour cream.

Sliced one of the baguettes baked this morning and made toasted peameal bacon and tomatoes sandwiches for breakfast.

Steak and Frites for dinner last night. With a wine sauce.

Today's bake Fed both starters Friday morning. Started two bigas, each with 60g of discard. Left on the counter until I got home from work. Made two doughs, each with a biga and another 1000g of flour, and both went into the fridge Friday night. Took one of the doughs out last night and left it on the counter until 3:30 this morning. Baked four baguettes. T wo were started together in the steam oven and two of the baguettes were longer so they were baked in the regular oven under a large roasting pan lid for the first 15 minutes and then the lid was removed. I also transferred the two smaller from the CSO to the regular oven after 15 minutes, to finish baking. Sliced one this morning for breakfast.

I've never felt the need to place the dough in a warmer place. I usually put the dough immediately into the fridge after the last stretch and fold and even in the cold fridge the dough will rise and double. I take it out six to 8 hours before I want to use and leave it on the counter to warm up before shaping and leaving to proof.

What do you mean my "oven light". I've never found the need to add a heat source, not even in the winter when our house is 68 to 70°F. I prefer a slow rise and a slow proof.

I've been using the stretch and fold method now for 10 years. Edited to add: You can get that same big hole texture by kneading or using a machine to do the kneading. It is all about developing the gluten. Also hydration and quality of flour contributes. This bread was made back in 2007, and the kneading was done in my Electrolux Magic Mill machine and given a cold fermentation.

Cobble Hill is in British Columbia Canada, so Canadian currency.

I didn't have any doughs in the fridge and I wanted to bake so, I made my regular yeast baguette dough and instead of just a gram or two of yeast and a long cold fermentation, I increased the yeast. Reminded me of the Julia Child's baguette recipe I use to make years ago. Dough was started at 3:00 AM and the last baguette came out of the oven just after 8:00 AM. Four baguettes at 215g each. 500g flour at 70% hydration. Even some shine on the crumb. Not bad for a 5 hour dough.

@Maison Rustique, life is too short to eat something that you don't like. Last night's dinner. Penne with a tomato basil sauce and sausage and Kalamata olives.

Put a pot of one of my favourite soups on to simmer this morning. Made a pot of chicken broth Wednesday night. Chicken Tomato Rice soup. Moe had toasted crusty English Bloomer bread with a bowl of soup for breakfast.