Bread Baking Begins!

Dinner: Fresh baked bread

A few days ago, I thought the weather was finally cooling, so I decided to bake bread. I made a biga the night before with just some flour, water, and yeast. I let it sit out for an hour or two before chucking the whole thing in the fridge to develop.
Dinner: Open faced sandwiches

The next day, I added more flour, water, and salt and let the dough rise for an hour (until it doubled). Tried to shape it into a loaf, let it rise for another half hour, and stuck it in the oven at 500 degrees for about 25 minutes. We slapped on some leftover dip from our dips party, some slices of tomato and avocado and voila: leftover sandwiches.

Flatbread & Bean Spread

Dinner: Flatbread, bean spread, and basil

I made some griddle flat-bread for the first time last week to go with some rosemary bean spread and home-grown basil. I wanted something refreshing that didn’t take too long in the kitchen, so this was perfect. Luckily, I also had some cream of broccoli soup in the freezer to balance out the sandwich.

Now that summer is finally here, I can’t wait for some tomatoes to go with my basil and maybe even some burrata.