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Bell peppers and egg plant stuffed with sourdough

joc1954's picture
joc1954

Bell peppers and egg plant stuffed with sourdough

Inspired by Mini Oven comment to my Eclipse 2017 challenge bread #2 I decided to try the idea of stuffing the vegetables with the sourdough. All the bell peppers and egg plan are from our home garden.

I used dough with semola rimacinata which was just available at the time of this experiment. I added some parmigiano cheese and black pepper inside the dough just before final shape and then stuffed that small ball of dough into the bell peppers and egg plant sim side up.

The experiment succeeded nicely as you can see on the pictures. The flavor of roasted/baked bell pepper was transferred to the bread and it had a heavenly taste (I must say that I really like grilled bell peppers). 

I tried also with a egg plant and the result was excellent as well.

My basic idea is that instead of adding ingredients into the dough we can use vegetables or fruits to become the proofing basket and transfer their flavor to the bread. Of course we need to make this in a balanced way and prepare the dough in such way that it will pair well with the taste of the vegetable or fruit.

Actually the dough or hot bread is very susceptible for any flavors. We can use this property and infuse some flavors into the bread while baking. Possibilities are endless.

My experimental bell peppers were fantastic, much better than I was expecting. Served hot are extremely nice starter dish which could also be a one bite dish. Of course the crust should be softer than normal bread has.

Happy baking, Joze

Comments

Mini Oven's picture
Mini Oven

They came out beautifully!  

Oh, and what a great way to serve up a mushroom ragout.  I got tons of mushrooms.  Great bread, great sauce.  

The lowly SOS just got an upgrade!    

Float in onion soup topped with broiled cheese!

Next we will be stuffing our banana peels with rye dough and apple skins with cinnamon swirls!

 

joc1954's picture
joc1954

reading through your post I just started to lough towards the end of your post.

Definitely for next family gathering I will make something like this.

Happy baking!

Joze

Isand66's picture
Isand66

These are awesome!  What a great idea.  How did yiu bake them and at what temperature?

joc1954's picture
joc1954

I put them in the oven together with "regular" bread, just waited enough, that I skipped the higher temperature part of bake. They went into the oven 20 minutes after the bread. Practically no steam in order to get softer crust. So the temperature was about 215 dC at that time.

Happy baking Ian!

Joze.

IceDemeter's picture
IceDemeter

I'm seeing a filling of cheese and herbs inside the bread, inside the veggies ---- or inside the fruit.  Truly a meal in every bite --- and the flavour infusing in would be unbeatable.

Thanks for jumping on this one - it's so far beyond what I could have thought of or would dream of attempting, but it sure is incentive to keep working on my skills!

Thanks for sharing, and keep baking happy!