Light Rye Bread

Made a rye dough yesterday morning before leaving for work and again I reduced the yeast so that the dough could be left out all day for a long room temperature fermentation. Baked last night and sliced this morning. It is Moe’s birthday today and I had planned to make Osso Bucco tonight but he…

ONE YEAST & ONE SOURDOUGH

I’ve mentioned often that I think that bread is very forgiving. Hard to screw up. I started two batches of dough on Sunday morning before leaving for work. One was a regular 500g batch with just 1 gram of yeast, 12 gr of salt and 315g of water for 63% hydration. And it was mixed…

FOOD PROCESSOR BAQUETTES

Another batch of baguette dough done in the FP with a couple of stretch and folds. I love the shine I get from our wonderful Canadian Flour. Moe’s breakfast. Peaches and toast. This bread makes the best toast.

DINER FOOD – HOT CHICKEN SANDWICHES

A family favourite. Instead of roasting a whole chicken I roasted two bone in chicken breasts. Enough drippings for lots of gravy. Tradition calls for serving with homemade fries and canned peas.

BREAD – FOOD PROCESSOR METHOD

I had actually forgot that I had Charles Van Over’s “The Best Bread Ever cookbook – Great Homemade Bread Using your Food Processor” until a member of eGullet posted about it recently and shared pictures of the breads he was making using the Food Processor method. I decided to pull out my KA processor and…

SOURDOUGH BOULES

Once again I had neglected my starter. Decided to feed and revive one morning recently. Fed it again same night and used some of the discard to make a biga which went into a batch of dough the next morning. Left it out on the counter all day and it was ready to shape when…

PORTERHOUSE STEAK FOR TWO

Grilled the Porterhouse steak and served sliced with a wine sauce. Sides were roasted potatoes, zucchini and sautéed cremini mushrooms. AND, as a side a new version of our favourite Gorgonzola Garlic bread. I still had one ball of pizza dough in the fridge. Decided to make a bastardized version of a Gorgonzola Garlic bread…

Baguettes – Food Processor Method

I had actually forgot that I had Charles Van Over’s “The Best Bread Ever cookbook – Great Homemade Bread Using your Food Processor” until a member of eGullet posted about it recently and shared pictures of the breads he was making using the Food Processor method. I decided last night to pull out my KA…

Baguettes at 65% Hydration

Biga started early morning before leaving for work. Dough made same night. 65% hydration. Been playing around with a lower hydration because then I have the option of using the same dough to bake pizza. Left out on the counter until 4:00 AM next morning and then shaped into six baguettes/batards of different sizes. Love…