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…