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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-08-2011, 10:41 PM   #1
landarc
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Default Parking Lot Bread

Last weekend found me attending an event called The NorCal Brethren Bash, wherein a bunch of us who have met on a BBQ forum called The BBQ Brethren gather, meet each other face to face and cook and eat ridiculous amounts of food. One of the interesting things that happen at these events is that folks who might otherwise stick to regular meats and preparations start to experiment, learn new techniques or just get new insights to what other folks are doing. It also happens, that we end up cooking in a parking lot. I decided to make bread, sausage bread (the test run was posted here).

I started a week ahead of time, by making a simple poolish of commercial yeast, 1/2 cup honey pale ale, 1 cup warm water and 1/2 cup AP flour. This was allowed to sit on the counter for a week, lightly covered with plastic wrap to prevent flies and dust. I feed 2 tablespoons of flour to the poolsih every day, along with 1/4 cup chlorine free water. Something about cooking at remote sites when you are not organized or thorough, you forget things. Like yeast, measuring cups, spoons, scales and a pizza stone. No matter, who needs to measure?

So, I arrive and start to prepare the dough, realize I have only 2 cups of one week old poolish and loads of flour, a large bowl and some bottle water and kosher salt. I do have a recipe, but, of course, since I do not have a scale or cups, what does that matter. I start with what I think is 2 cups Bread flour, 1 cup AP flour, 1 bottle of water and the poolish. Mix until stiff, add a little water, little flour, more water, more flour, soon I have been mixing and kneading in the bowl (apparently the only piece of equipment I felt I needed, that and an oven pan). Eventually I end up with what looks like bread dough. Proof for 15 minutes. I retuen to see it is rising, time to really knead. I use a method that requires kneading for 5 minutes, resting for 2, repeat 4 times. Yes, 20 minutes of kneading, in a parking lot, on a folding table. I then let it rise, in a cool spot, covered in an oiled bowl for 4 hours.


Meanwhile, I started the smoking of 1 pound of Italian sausage. I also diced up a couple green and red bell peppers, a medium yellow onions and many cloves of garlic. These all went into the oven pan and got smoked for an hour. Low and slow veggies get so sweet and aromatic. I crumbled the smoked sausage and mixed with the vegetables.

After four hours of the second rise/proof, the bread dough was spread out, a healthy layer of stuffing and cheese were added and the dough was rolled onto a loaf. A stupidly large loaf that was nearly 3 feet long. It was beautiful, excpept it would not fit onto the cooker. Dang! I had to hack my perfect loaf in two.

It was cooked on a Big Green Egg Large, at 350Fish, since I am not really a baker, who cares about perfect temperature, it was somewhere around there for most of the cook. It did take a while, almost an hour until I got a couple of these off the cooker.

It sure looks like bread, it sure smelled like bread. I wonder...the biggest issues I have seen with stuffed breads is that the stuffings add a lot of moisture inside the loaf, which can affect the texture, often giving bread a sense of being undercooked. Not desirable. The particular process, even horribly mangled like I did this time, results in a very elastic texture, a crisp skin and a moist interior that seems to not be affected by the stuffing. I actually love this type of bread, it reminds me of the best San Francisco breads of my youth.

This bread was really a successful cook for me, despite rampant lack of organization, the bread was perfect in texture and had a wonderful flavor.
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Unread 11-08-2011, 11:15 PM   #2
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Wow, I wish I could have paid more attention to what you were doing. I missed a lot.

Great job on the improvising, I had no idea you were missing all those things as I never heard you complain about a thing and the end result was darn tasty!
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Unread 11-08-2011, 11:21 PM   #3
landarc
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Thanks John, I have never really understood how complaining helps. I have had ample chances to observe the whining, just never seen it improve things.
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Unread 11-09-2011, 03:56 AM   #4
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Awesome Onii-Chan!
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Unread 11-09-2011, 04:41 AM   #5
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Beautiful stuff! I wish I had a big hunk of that...right...about...NOW!
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Unread 11-09-2011, 04:47 AM   #6
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I had to look up Poolish but I understand now, this bread looks great!

When looking up Poolish I noticed that some sites I read recommend letting the mixture rest for about 24h, does resting and feeding it for a week help?
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Last edited by Hugo; 11-09-2011 at 04:51 AM.. Reason: P(h)oolish question
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Unread 11-09-2011, 06:21 AM   #7
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Outstanding..thanks for the story and pics..
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Unread 11-09-2011, 06:34 AM   #8
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I'm half Poolish. You should have called me!...

Oh...

Never mind.

Nice bread!
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Unread 11-09-2011, 07:14 AM   #9
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Dang fine looking sausage bread!
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Unread 11-09-2011, 08:25 AM   #10
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Good work!
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Unread 11-09-2011, 08:52 AM   #11
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Nothing wrong with that. Looks amazing.
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Unread 11-09-2011, 09:28 AM   #12
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Looks great, and dang, if I had been there, you would have had a cooker big enough to fit the entire loaf in .
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Unread 11-09-2011, 10:15 AM   #13
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Quote:
Originally Posted by Custom Midnight Smoker View Post
I had to look up Poolish but I understand now, this bread looks great!

When looking up Poolish I noticed that some sites I read recommend letting the mixture rest for about 24h, does resting and feeding it for a week help?
Because of my being from the bay area, and the particular bread styles that have evolved here, I like a touch more depth in flavor in my poolish, some souring, some more mature gluten and a lot more moisture in the crumb. To that end, allowing the poolish (biga, preferment) to age on the counter sours it a bit. Also, it allows me to build the poolish up so I have 2 cups of mature, sourish glop, which means less commercial yeast and more flavor.

For this one, I also added the ale yeast, from home brew, which adds another layer of both flavor and yeast action. It gives the bread a slight tang, it does not really contribute lift.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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Unread 11-09-2011, 10:41 AM   #14
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Thanks for the explanation
The finished product was reeeeeeeeeeeeally good!

AND....

I did manage to salvage some of the leftovers and was able to enjoy again yesterday for lunch.

Thanks Bob
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Last edited by Old Smoke; 11-09-2011 at 10:46 AM.. Reason: slow posting reply and stupid fingers
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Unread 11-09-2011, 11:06 AM   #15
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I had a few pieces of this wonderful bread, VERY tasty indeed
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