I started two batches of dough in Friday night, both the same. 500g of flour, 1.5g of yeast, 15g of salt and 315g of water (63%). Using the autolyze, stretch and fold method over a 2 hour period. Left both containers covered, out on the counter overnight (8:00 PM until 4:00 AM). Did a preshape…

My new ‘toy’!!!!! From the Netherton Foundry in England. I ordered directly from the Foundry on November 6th and was advised it would be handmade and shipped in 7 days. It was picked up by DHL International shipper on the 14th, and left England on the 15th. Arrived in BC on the 16th and delivered…

I don’t make many cupcakes. But this Chocolate Cream Cheese cupcake is one exception. Chocolate and Cream Cheese CupcakesSource:  Adapted from Epicurious 1 ½ cups unbleached all-purpose flour1/3 cup unsweetened Dutch-process cocoa powder1 teaspoon baking soda1/2 teaspoon salt1 cup granulated sugar1/2 cup canola oil1/2 cup cream1 large egg, lightly beaten1 tablespoon distilled white vinegar2 tablespoon…

Baked two baguettes last night and a pizza. Italian Sausage and Olives. Sliced one of the baguettes for Moe’s breakfast. Made Moe grilled Italian sausage on a grilled baguette with sauteed onions for breakfast.

Halibut fish and chips has been a family favourite for ever. Both Moe and I grew up in Ontario and halibut was the fish of choice in Fish and Chip shops. When we lived in Toronto we would visit the Penrose Fish and Chip restaurant on Mt. Pleasant. They specialized in halibut fish and chips…

Thursday’s bake was from a sourdough batch that I made last Friday morning and took out of the fridge Wednesday night around 8:00. So the dough was in the fridge for around 130 hours. Shaped and baked early Thursday morning. Four long skinny baguettes. This was a 600g batch of dough, with 60% discard (60g)…

The only Cacciatore dish I have ever liked was from an Italian restaurant in Gaylord Michigan. There was not a tomato or pepper in sight. Which is what made it different from the typical North American version, which I have never cared for. An eGullet friend shared this recipe recently and I couldn’t wait to…

This dough was made Friday morning and came out of the fridge last night. The dough is my basic dough. I vary the amount of flour, making different size batches, Any where from 500g to 1000g batches. And adjust the percentages, keeping the hydration at 63%. And sometimes instead of yeast I make a sourdough…