robirdstx

Heartsurgeon - Oh, thank you! Pictured below are photos from an early effort. My second loaf, in fact, which explains the poor shaping and slashes. LOL! This one I let rise on cornmeal and then slid/pushed it off the board onto my stone, poured hot water into a pan on the lower rack and closed the oven door. I had a little trouble moving the loaf onto the stone so have used parchment paper and the cornmeal for all subsequent loaves, on the stone or in the dutch oven.

Steve - I think you are supposed to increase the water by a 1/4 of a cup, not 25%, to increase the hydration to about 81%. When I make one-half of the "original" recipe for the 5 minutes a day loaf, I use 16 oz (454 grams) of KA A/P and/or KA white whole wheat, 13.43 oz (381 grams) of water, 2 1/4 tsp of active dry yeast, and 2 1/4 tsp. of kosher salt. My first try, before reading this thread, using the same flour had a hyration of 75% and was very dense. Here's a recent loaf I made in my dutch oven: Do let us know how your loaf turns out.

How about the Provence Hand Painted Soup Tureen? Or the Tile Hand Painted Serving Bowl? ETA: or the Olives Serving Bowl? (I like bowls )

Great looking dishes everyone! Tonight we had Apricot-Ginger Pork Tenderloin Medallions, Ginger Citrus Rice, and steamed Broccoli

I haven't baked bread using their stoneware so can't offer an opinion. But, I have used their stoneware for other applications and have been very happy. Many thanks for all the help......steve Steve, you are most welcome. I found this thread to be very helpful:

I haven't baked bread using their stoneware so can't offer an opinion. But, I have used their stoneware for other applications and have been very happy.

I don't usually weigh the dough but I did this time for some reason. It weighed 14.74 ounces. My dutch oven is a 5.5 qt. oblong made by Cuisinart. This is the only dutch oven I have ever used and its working good for me. A round one would probably work just as well but the oblong shape makes it easy for me to get the loaf into and out of the pan. I like to avoid burns when I can. LOL You didn't ask but I preheated the dutch oven in the oven to 450 degrees for 20 minutes. I baked the loaf for 25 minutes with the lid on and then 15 minutes with the lid off. This is the third time I have made this loaf this way and have really liked the results each time. ETA: I let the dough do its rest and bake on parchment paper with cornmeal. I use the parchment to lift the loaf into and out of the pan.

And here's the loaf after slicing. The crust was nice and crisp and the crumb was light and moist. I used 50% KA A/P and 50% KA White Whole Wheat for the flour.

Today I baked this loaf of "Artisan Bread in Five Minutes a Day" in my dutch oven to accompany tonight's dinner. Just out of the oven! On the cooling rack.

Last night was Pizza! My hubby had his usual Meateater's with pepperoni, pork sausage, Spanish chorizo, onions and jalapenos And I had a Mushroom and Pork Sausage, with cold leftovers and milk for breakfast today.

Meatballs, Marinara Sauce and Fresh Pasta Meatballs browned and ready for the oven. Marinara sauce over the baked meatballs. And the finished dish!

Steve, I put my lean loaves in brown paper bags and store in the pantry with the cut side down but they still only stay fresh for a couple of days. I keep enriched loaves in plastic sleeves in the pantry and recent loaves have been staying fresh for at least 6 days.

Tonight we had Panko Crusted Chicken Cutlets on Creamy Bow Tie Pasta and a Garden Salad with Balsamic Vinaigrette using lettuces picked from my own garden!

Poached Eggs on Toasted and Buttered English Muffin

Pork Tenderloin Medallions with Spicy Marmalade Sauce, Jasmine Rice, and Asparagus

Individual Chicken Pot Pies. This was what my husband calls an experiment. This was my first attempt at pie crust in forever. I need to work on the recipe to improve the flavor of the crust but the flaky layers were there.

Chris - he offers three different variations for this loaf. The third variation uses a sponge but I used the second variation which, like the first, does not use a pre-ferment. I was able to start it and bake it on the same day.

What I have for breakfast varies. It can be dinner leftovers or more traditional breakfast foods but for the last two days I've been having sandwiches, using the BBA White Bread I baked on Saturday. Ham and Swiss with Red and Green Leaf Lettuce, Mayo and Deli Mustard and Grilled Cheese

Maybe a bit off topic but I love the WhatAChicken with cheese at WhatABurger.

Prawncrackers - your Spanish Tortilla looks delicious! percyn - we love to grill and your Bul Go Gi looks like something we could do here. Can you share your recipe, please? Which cut of meat did you use? Dinner last night was Dutch Oven Chicken. No photos, but it was falling off the bone good and I made a gravy with a roux of butter and flour and the defatted pan juices and some chicken stock. We had the chicken with steamed asparagus and home made dinner rolls.

I've been playing around with the artisan loaves but my other half has been asking for a sandwich loaf, so yesterday I made Peter Reinhart's BBA White Bread, using Variation 2. And this morning we sliced it. I also made some dinner rolls with the rest of the dough. We ate most of them shortly after they came out of the oven!

Grilled Lamb Chops, Grilled Asparagus with Romano, and Arrugula, White Bean, and Red Onion Salad.

I reheated it, uncovered, in my toaster/convection oven at 300F for about 25 minutes. We even got some more crunchy parts!

We reheated the second half of the lasagne tonight, minus the grease pool, and it was much better than the first night. The flavors were more developed and the pasta was firmer.

I usually use a blend of beef, veal, and pork; I think this is traditional, or at least, it is traditional on the Italian side of my family. I've made it with just one or the other of them, and in the grand scheme of things it worked fine, but I prefer the texture of the bolognese when it includes all three of them. I ended up using 2/3 ground chuck and 1/3 ground veal. I had pork, and use it in my usual meat sauce for spaghetti, but the ragu alla bolognese recipe that I found elsewhere in The Silver Spoon specified ground steak so I left out the pork. I think I'll include the pork next time.