This was a loaf of white sandwich bread using a sponge to start the dough. The first proof was overnight in the fridge.
The bad...
These were the result of me trying to make baguettes but not using a sponge. These also proofed overnight in the fridge and they tasted fine...they just didn't turn out the way I expected a baguette to turn out. Next time I'm going to use a pate fermentee and a poolish and see if that helps out at all. Also, I'm going to bake it directly on my baking stone instead of on a sheet pan before moving it to the stone.
And the porky...
This is a pork shoulder roast that I seared off before braising pretty much all day. I wish I had a picture of the finished product but we were hosting our friends and were too hungry for a photo shoot. The braised pork shoulder roast was served with some polenta, kale, and a reduction of the braising liquid. The braising liquid consisted of mirepoix, tomato paste, red wine, chicken stock, and rosemary. The pork shoulder roast was seasoned with a thyme salt I made along with pepper.