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…

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…

Still playing with the Ooni and very happy with the results.

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.

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.

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…

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…

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…

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…

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…