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Bacon cheddar cheeseburger sourdough loaf

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  • Bacon cheddar cheeseburger sourdough loaf

    The starter culture on this loaf was the one I picked up on my counter naturally or whatever was wild in the flour from the mill. Decided I wanted A cheese burger bread.
    So I used Mo's no knead technique again and folded in the ingredients at the fold stage.
    Rendered bacon and pan fried burger with garlic onions and spices.

    topped with smoked sharp cheddar



    on this chunk the crust separated over the top of some really gooey cheesy beefy happiness, , ,this was my slice of bread
    Really excellent sour flavor and extremely active starter.
    Thank for looking and thanks again Mo
    Last edited by Whisky Fish; 02-21-2011, 04:17 PM.
    JT

  • #2
    Way Too Cool JT! .....
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    • #3
      Good looking bread. If you slash an "X" across the top before baking, it should keep it from blowing out the sides. JMHO
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      Smoke Vault 24

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      • #4
        Your starting to render me helpless. That looks stupendous, a bit greasy but still stupendous.

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        • #5
          Originally posted by Bassman View Post
          Good looking bread. If you slash an "X" across the top before baking, it should keep it from blowing out the sides. JMHO
          No blow out, Mo said it's from the folding. It's supposed to do that. I screwed up and forgot this pic;
          JT

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          • #6
            Man I would eat the sheisse out of that. Looks awesome.
            Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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            • #7
              Golly, looks great.
              You can fold it or you can shape it more and slash it if you like.
              It's all fun! There is no right or wrong with bread!
              You are doing great!!!
              Yeah!!
              "And I SWORE I would not read, much less post in that thread, dammit!

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              • #8
                I'll be honest, Fish... I went into this thread a bit sceptical...., but woo damn, slap yo mamma!!! THAT is one fine looking loaf there. Never tried that before.

                I'm thinking a couple of those will be part of hunting camp larder this year...

                my friend!

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                • #9
                  the bottom crust looks great. what did you do different?
                  "And I SWORE I would not read, much less post in that thread, dammit!

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                  • #10
                    what more can I say...great job

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                    • #11
                      Man that is fine looking grub there!
                      ~ George Burns

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                      • #12
                        man OH man you guy's and your bread threads , they rock
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                        • #13
                          Hot Damn Liquor Fish! That'll eat right there...
                          Sunset Eagle Aviation
                          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                          • #14
                            Originally posted by moselle View Post
                            Golly, looks great.
                            You can fold it or you can shape it more and slash it if you like.
                            It's all fun! There is no right or wrong with bread!
                            You are doing great!!!
                            Yeah!!
                            When it's loaded like I did, I wouldn't touch it with anything sharp. It's a real delicate deal getting it into the CI. Sorry I screwed with your technique Mo but it's absolutely brillant for additions. When you dump the 12-plus hour dough onto the board it's like a big glob followed by thick spider webs of glutten. I'm finding that the bake creates an art work of it's own. You know it's gonna taste good just let it form it's own canvase of artwork.
                            Originally posted by moselle View Post
                            the bottom crust looks great. what did you do different?
                            I did what you did in your tutorial, , , I pulled my head out and remembered to put the stone in. Still lookin for the unglazed tiles Tom. Also used the semolina flour in the bottom of the CI

                            Originally posted by T-bone Tim View Post
                            man OH man you guy's and your bread threads , they rock
                            It's like fallin off a log it so easy. Just follow Mo's sticky and your family will think you are a genious

                            Originally posted by Slanted88 View Post
                            Hot Damn Liquor Fish! That'll eat right there...
                            Luv the pic with the after burner! at 90? that fish don't fly whith nuthin but horsepower.
                            JT

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                            • #15
                              Meat, cheese and bread, man it dont get any better

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