Yesterday's dinner!

I used Pain la Ancienne formula for the dough ( a simple overnight retarded flour, water, yeast, salt dough), baked in a 550F oven for 8-9 minutes on tiles.

A 'Mikey special', this one is ( in order of construction), crushed tomatoes, italian spices, fresh garlic, mozarella cheese, gorgonzola cheese, feta cheese, 3 types of olives ( oil cured, green, and black), mushrooms, red onions, and some more mozzarella to hold it all together. This was great, sometimes my specials are a bit wet and thick but this one came out just perfect since I used a restraint with the amount of each ingredient for a change.

Cheese

Nothing special here, just crushed tomatoes, italian spices, garlic powder, mozzarella, romano, parmesan. So good though :-)

Mike in New Jersey

Recipe is from: http://whatdidyoueat.typepad.com/what_did_you_eat/2007/10/whb-spinach-and.html

This bread goes very well with soups and helps makes a great tomato-mayo sandwich.

Recipe is from: http://whatdidyoueat.typepad.com/what_did_you_eat/2007/10/whb-spinach-and.html

This bread goes very well with soups and helps makes a great tomato-mayo sandwich.

Three Breads. One Day.

Loaf 1: ~5lb Sourdough High Extraction Miche Type loaf

Loaf 2: Garlic Explosion (Garlixplosion?) W/ Cheese

Loaf 3: Spinach and Feta Cheese with Caramelized Onions.

They were all around 65-70% hydration doughs, all with a small amount of sourdough culture thrown in as a preferment/leavening. The miche was leavened solely by the sourdough, I added some active dry yeast to the other two.

PICTURES!!!