The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

123 "Garbage Bread"

cfraenkel's picture
cfraenkel

123 "Garbage Bread"

I am excited to take part in my first community bake.  I have been at this sourdough adventure for a couple of years now, and have truly enjoyed reading everyone's advice and posts.  Garbage bread started many many years ago, with frozen bread dough from my favorite place, Trader Joes!  I learned that my kids would eat all kinds of things if I "hid" them in bread, or spaghetti sauce or ...  It all started with trying to make a "portable" pizza when one of them was in their only wanting to eat pizza faze.  I would cut up pepperoni and sauce and cheese and roll it up in a log, and tell them it was "pizza bread."  It worked!  So then I started really just putting whatever I could into the bread.  Broccoli, onions, whatever leftover meat was in the fridge etc.  and Garbage Bread was born.  If it has cheese it can't be bad!

So for this 123 challenge, I set out to use up what I had hanging around.

Starter (leftover from many thanksgiving loaves) 160g (don't ask what was in it - see note about leftovers - I took what I had added flour and water in more or less equal proportions and waited for it to be bubbly)

320g water

480g flour.  about 40+ g of leftover freshly milled combo hard white and spelt, 320g Organic White flour, 120g white spelt

10g salt

I had just finished baking  for thanksgiving (sage and onion brioche for the stuffing, plain sourdough for the table, sourdough banana bread for the granddaughter) and I was baked out...so I mixed all the above together, threw it in the Kitchenaide for 15 minutes  added a knob of butter and let it go for another 5 minutes.  Let it sit until bedtime (about 5 hours) and rolled it out into a rectangle.  While the kitchenaide was doing it's work, I found apple and sage sausage in the fridge that I forgot to put in the stuffing, made some carmelized onions to go with it, and then grated some cheddar on top and sprinkled with some mystery grated cheese that I found in the fridge).  I rolled the whole thing into a log, put it in a basket lined with parchment and stuffed it in a plastic bag and put it in the fridge overnight and most of the day until I got home. (I'm pretty sure it over proofed, but I had very little choice, the DH doesn't "do" bread he only eats it)  I managed (barely) to stuff it into my roasting pan and bake at 450df for 25 minutes lid on and 25 minutes lid off. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Not as bad as I thought it would be (with the crazy long fridge proof)

 

Comments

Lazy Loafer's picture
Lazy Loafer

I bet that disappeared quickly!

MontBaybaker's picture
MontBaybaker

Thanks for the inspiration.  Sausage-apple stuffing in a slice, and of course cheese improves everything!  Will have to try it.  I've done Reinhardt's Wild Rice-Onion Bread (added the herbs from his 1st? book) in a large Pullman's for stuffing cubes; your additions would be fun to play with.

cfraenkel's picture
cfraenkel

Might have been a good addition.  The sausage, onions and cheese made a tasty bread, but I can never leave well enough alone.  Perhaps a bit of sage? hmmmm

MontBaybaker's picture
MontBaybaker

I checked my collection since I haven't made it for 2 years, and want to this year.  I'm a used cookbook junkie, espec. bread.  Like you, I have to tweak recipes and projects to make them unique.     

Reinhart has the Wild Rice-Onion Bread (volume & weight) in Artisan Breads Every Day, 2009, where he mentions making a stuffing version for Thanksgiving at Brother Juniper's Bakery.  It's also in Brother Juniper's Bread, 2004 (volume only); neither recipe specifies the herbs.  In Sacramental Magic in a Small Town Cafe: Recipes & Stories from Brother Juniper's Cafe, 1994 he has a similar recipe called Rosemary Stuffing Bread (and a sausage stuffing with the cubes).  The bread has 8 c flour, 1/2 c. bran, 1 cup cooked wild rice, and 1 c. minced fresh or 1/3 dried onion.  It adds 1-1/2 TBSP powdered sage, 2 TBSP fresh or 1 TBSP dried powdered rosemary, 1/2 TBSP thyme, and 4 TBSP fresh minced parsley.  I used the Artisan Breads recipe by weight as a foundation.  Because I had them I used all fresh herbs, plus a splash of Bell's Seasoning since it has other herbs too.  

Brother Juniper's Breads also has a Cajun Three-Pepper Bread and stuffing you may be interested in.  If you can't access any of these let me know, and I'll try to scan and post.  Have fun and Happy Holidays!    

cfraenkel's picture
cfraenkel

That's a lot of sage! But not a problem, I have sage and rosemary growing on my balcony!  I will see if I can find some of the books you mention, we have a pretty well stocked library.

It sounds like we have similar interests, I quilt too, but never from a "pattern" these days I tend to see a picture on the internet and then put my own spin on it. 

dabrownman's picture
dabrownman

something tasty on it ,or between it, in order to eat it and enjoy it!  Love the bead and the more garbage the better.  Well done and 

happy baking CF

MontBaybaker's picture
MontBaybaker

when dried, except for veg, stock, etc.  Made 2 lg Pullman's, and gave vacuum sealed packs with recipes to my busy nieces with kids.  Much better than store bought.  Cutting cubes & packaging took more time than making it.