The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Apple/Onion/Bacon Sourdough

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tattooedtonka's picture
tattooedtonka

Apple/Onion/Bacon Sourdough

After some encouragement and ideas from BlueZebra, and Kjknits, here is an oddball bread.


Apple-Onion-Bacon Sourdough


The brownish color crust is due to large amounts of Spelt flour.



 


In below pic there is Apple to the right, Some onion and bacon on the left, and you will see bacon up top. With a mild apple cider flavor throughout. In case you were wonderin..



 


 


Well, if your interested in the recipe, dont even bother askin, it all went by in a blur.  I COULD give the recipe for the original Normandy Apple Bread, but not this....I even measured all the ingredients on a scale, and each time I thought something along the lines of "ok as soon as I add this in I gotta write down the amount" but it was kinda like, Attention Deficit.  Oh look at the apple cider, boy that stuff is good, where was I, oh yeah I gotta put in more flour.. Dang it forgot the weight of the bacon..


So now Im thinking, heh this might work...


So now I have this mixed and kneaded mass, and split it in half.  Placed two halves in bread pans, let rest for 1 hour 30 minutes, and fired it right into the oven at 375 for 50minutes.


And the best part is, its great........Dang I wish I wrote it down....


TT

Comments

weavershouse's picture
weavershouse

And very tempting. It must have tasted sooo good.                                                  weavershouse

bluezebra's picture
bluezebra

tops! You're the Mona er....Tonka!!!! OMG! It worked! It's ALIVE!!!!!!!!! TT you are terrific and omg soooo quick!! So scale of 1-10 (10 is the best) how good is it? (and bwahahahahaha keep in mind my amps go up to 11)  And after pullin this bread off I think I shall rename you St. Hubbands! (You will now be the patron saint of quality footwear!)  ;)

 Hey don't forget to save 2 slices for tomorrow when you add the sharp cheddar cheese and make a grilled cheese sammich with it! I gotta know what that's like too!!!! :D :D :D ;)

That looks soooo fantastic! How on earth did you have time to do it? Do you think you can go back and reconstruct the recipe or is it all gone with the wind?!????

 :D (Never talk to strange zebras don't ya know!)

mountaindog's picture
mountaindog

would go really great with that apple/bacon/onion bread...maybe as a melt? I think of that combo because when my husband makes pork chops he sautes them with shallots, red wine, and apples, and serves them with crumbled bleu cheese on top that melts into it....heavenly.

Floydm's picture
Floydm

That sounds wickedly good.

I recently made pork cutlets with apple sauce, and cabbage cooked in bacon fat and mixed with onions, bacon, sour cream, and caraway seeds. Soooo good.... just thinking about those flavors together makes my mouth start watering.

bluezebra's picture
bluezebra

But continuing the theme from mountaindog and Floyd...What if you used your rye starter and added caraway to it to make the next generation of this recipe? Then you could make a shaved pork roast and blue cheese grilled cheese sammy!?! Too much? Over the top? I don't THINK SO!!!!

crumb bum's picture
crumb bum

Hey TT

Great looking bread as usual.  I have a huge amount of admiration and a bit of jealousy for your style of baking.  Your sense of adventure will lead you to great things in bread and life.  After I see one of your breads, whether its the one with coffee in it, or bacon,apple, onion I feel less like an independant baker and more like a Hammelman, Reinhart programmed clone.  I need to make up some of these interesting combos and just swing for the fence letting the chips fall where they may.

Thanks for sharing.

Da Crumb Bum

mountaindog's picture
mountaindog

Not that you need more ideas, TT, but here is a typical cheesey-porky dish from my husband's homeland in the French Alps, farcon (bacon cake)

kjknits's picture
kjknits

Oh...my...goodness...that looks amazing, TT!   I'm just in awe!  And I agree with Crumb Bum.  Who wants to be a clone of a great baker when we could be original?  And Mountaindog?  That farcon looks soooooooo good!  I knew I liked being part French. =)

Katie in SC 

jane's picture
jane

very very tempting

I think it will go well with blue cheese, love the combination

browndog's picture
browndog

thinking out of the bread box--and what an inviting, manly loaf! ;-)

bluezebra's picture
bluezebra

Whose day is it to watch him???

tattooedtonka's picture
tattooedtonka

weavershouse- "good grief" is something along the lines of what my wife said when she seen me concocting this creation in the kitchen.  It was very good though, so she soon came around.

Zebra- patron st. of quality footwear huh?  That could come in handy since I have a hard time finding a fair selection of shoes in a size 14us. as it is.  And I do think I could reconstruct it, I do remember rough estimates of what the extra amounts looked like.

mountaindog- the pork chop dish sounds amazing.  I have never cooked much with red wine but need to try that one.

floydm- what an interesting combo, I would have never thought of caraway seeds. 

Crumb bum- Thank you very much, I love trying to make the breads from my books, and created by others.  Sometmes they work great, sometimes I screw something up.  But I feel I am definately learning from them and from others here as to what dough should feel like.  And it is making it easier when I am creating to have an idea of what I need to feel, be it a wet dough, or a stiff dough.

Katie- Thank you, you were part of the reason I went with this idea, and Im glad I did.

Jane- I havent tried it with blue cheese, but I think I DO need to try it.

Browndog- Ha,ha,ha..Thank you, Manly loaf...I like that. My wife smelled it baking and said "Honey, I dont know if I like that, I think Im kinda scared of it."  But after cutting a slice off, and just having her try it, she loved it.  I must admit it did smell kinda odd during the bake.

And finally zebra again- Sorry I didnt come around yesterday, work got it the way till late last night.  Hate when that happens... ;)

Thanks again all, I really appreciate all the kind words.

TT

bluezebra's picture
bluezebra

asking too much of him!!! I "tried" to make your Onion, Bacon, Apple Sourdough addition using Bill's Sourdough Pagnotta recipe! Piccy's tomorrow I'm too dadgum tired to take em tonight! Bread just came out and if it's anything like the pizza crusts I made tonight using GC, I think it's gonna be alot like the texture of playdoh!!!! Doh!!!

LOL, film at 11 (a.m. that is! ;) Toodles and nitey nite!)

kjknits's picture
kjknits

Well, I for one can't wait to see the film at 11.

Katie in SC 

tattooedtonka's picture
tattooedtonka

TT

Mebake's picture
Mebake

I wouldn't call that a bread though :P its a pie.. well done