I picked up some thick Lamb Loin Chops at the butcher last week. Presalted them. The next morning before leaving for work, I seasoned with fresh minced garlic, fresh rosemary, lots of black pepper and a drizzle of olive oil. Grilled that night for dinner and served with roasted potatoes, sauteed zucchini, sliced tomatoes and…

I made a batch of dough one morning for baguettes and enough for pizza. 1000g flour, 4g yeast, 27g of salt at 63% hydration. Dough was given an 8 hour fermentation at room temperature. Divided the dough into three balls of various sizes for pizza and shaped two baguettes from the remaining dough. Matt likes…

Inspired by An Duong, from the Home Cooks Club, I made a stir fry for dinner recently. Chicken,(Chicken was sliced thin and marinated for 20 minutes with a little Shaoxing Wine, cornstarch, sesame oil and an egg white.) baby bok choy, red peppers, crimini mushrooms, celery, white onion, garlic, fresh ginger, a little chili garlic…

I slow roasted a brisket recently. Seared and then into a low oven (275°F) and roasted overnight. In the morning, I wrapped it and put it in the fridge until it was cold and then sliced and vacuumed packaged with gravy, in portions big enough for two. Pulled one out for a simple roast beef…

I put together this Chart to help those that have a problem understanding or figuring out hydration percentages for different size batches of dough. Hope this helps. Hydration Table 1000g – 65% – 650 g water   750g – 65% – 488 g water   500g – 65% – 325 g water 1000g – 68%…

Put a pot of my favourite chili on to simmer before leaving for work. When I got home, I just had to make the dough for the flour tortillas, salsa and a pitcher of Sangria. Last night’s beans were a combination of small chili beans and black beans cooked in the Breville PC. Matt put…

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.