It was a solo Sunday, so I decided to hang out in the kitchen all day and just bake and cook. First up was a white bread with 80 percent BIGA. 80 percent of this recipe's total flour is pre-fermented. I started this last night and then 14 hours later added a bit more flour, water, salt and yeast and waited for the magic to happen. This is a buttery bread. So good.
After finishing up on the bread, I moved to a Pear Cranberry Galette. I've struggled with galettes in the past and today I nailed it. This is a somewhat healthy galette that is best served with vanilla ice cream or a big dollop of whipped cream.
Once the galette was out of the oven, and after I went for a quick three-mile run, I started on a chicken-andouille gumbo. Actually, I started making the chicken stock earlier in the day. It's been a long time since I made my own chicken stock and if I had unlimited time, I would always make my own stock. This was perfection and I highly recommend this recipe. A killer gumbo.
All of this was washed down with a couple of old fashioneds.