Still had two batches of dough in the fridge since Sunday night. Took the second one out of the fridge last night (Thursday) at 8:00 PM and left it out on the counter to rise. (96 hour cold fermentation) Pre-shaped five smaller boules just before 4:30 AM this morning (Friday) and finished shaping at 5:00….

I started three more batches of dough on Sunday morning before leaving for work. Each batch was the same. 600g of flour, 63% hydration (375g water), 1g of yeast and 15gs of salt. After the last stretch and fold the containers went into the fridge for a long cold fermentation, to be baked over the…

I’ve been making this recipe for many years, more than 30 years. It is a great dinner party recipe because much of it can be made a head and finished at the last moment. I’ve made it often as a special celebration dinner, including more than once for our Anniversary. I hadn’t made it in…

Homemade Italian sausage patties with Rigatoni for dinner tonight. Made the sausage mix earlier in the day so the flavours had time to meld. I’ve been playing around with the recipe and decided to try something a little different. I combined my favourite pork and basil meatball recipe with my Italian Sausage recipe. Like most…

I’ve been baking baguettes and pizza from the same basic dough for a number of years now. I use the same method, the Autolyze, Stretch and Fold method. About they only I do different is to vary the hydration. Lately though I have been using 63% as the norm. And I will vary from same…

Pizza Night!! This dough was made on Tuesday and was in the fridge for a long cold fermentation, until around 11:30 AM Saturday. (500g flour, 1g yeast, 12g salt, 63% hydration) Sat on the counter to warm up and continue to rise. Divided into three balls. One larger and two at just 200g each. Dough…

Source: Food & Winer 1998 Slender Sweet PotatoesOlive oilButterOnionsSalt and Pepper Place sweet potatoes in a pot and cover with water. Bring to aboil and simmer untilpotatoes are tender. Remove from pot let cool or just run under cold water and peel. Slice into scallop size pieces, approx. 1″ thick. While potatoes are cooking, heat…

I’m not a fan of BBQ sauces,  but I have always loved this sauce that came from the Tunnel BBQ Restaurant in Windsor, Ontario. This restaurant was in business from 1941 until it closed it’s doors in 2014. A few years back I was given a copycat recipe for this sauce. It is pretty close…

Moe has always loved poached eggs and I hadn’t made them recently. So I made them one day last week, served on toasted slices of baguette. The baguettes came out of the oven Tuesday night. The dough had been made earlier Tuesday morning and left on the counter for a long slow room temperature fermentation.

Moe prefers regular slices, rather than baguettes split horizontally. So Batards give bigger slices. So I made batards which are like fat shorter baguettes. And they fit better on the stone in the CSO , baked on the Bread Steam setting.