With inspiration from BBQ Bacon and his Rosemary Sourdough post here -
https://bbq-brethren.com/forums/showthread.php?t=294185
it turned into a sourdough and soup weekend for me and the Mrs.
First there were the Bolillos which I made for the Sonoran Hot Dogs. I followed that by using the discard for Sourdough Popovers -
These didn't turn out as airy as usual, but were good nonetheless.
My wife was in a soup making mood. For a Southwestern Cheesy Creamy Corn and Pulled Chicken Soup, you've gotta start with chicken for shredding -
My wife got to work on this fantastic soup. You can't go wrong with Corn, Black Beans, Fire Roasted Tomatoes with Green Chiles, Monterey Jack, Half and Half, Jalapenos. Red Peppers and a few other ingredients I've probably forgotten -
Some nice heat to it and it's quickly becoming soup weather here in New England with Fall temps settling in. Unfortunately my Sourdough bread was nowhere near ready for it last night. Ingredients for it: Lots of Fresh Basil, Garlic and Tomatoes -
Transformed into a dough -
As the tomatoes were the only source of water, the hydration was tricky as the water ratio isn't accurately measured. It was very sticky and required a lot more bread flour to make the dough workable. I refrigerated it overnight and worked with it again this morning.
After it overflowed my banneton while rising, I figured wrangling it into the Dutch oven would be a chore, so I split it into two and let them rise once more. Maybe a good decision, maybe not. I grew tired of waiting for it to rise for the third time and just went with it. Besides, the fragrance of the dough while proofing in the oven all day was begging me to bake it -
It seems dense, but really wasn't. It had a great flavor, the crumb was quite good and of course, it went really well with tonite's soup!
Somewhat of a drawn out sourdough and soup adventure from me and the Mrs.
Thanks for checking out this thread.
Regards,
-lunchman
https://bbq-brethren.com/forums/showthread.php?t=294185
it turned into a sourdough and soup weekend for me and the Mrs.
First there were the Bolillos which I made for the Sonoran Hot Dogs. I followed that by using the discard for Sourdough Popovers -
These didn't turn out as airy as usual, but were good nonetheless.
My wife was in a soup making mood. For a Southwestern Cheesy Creamy Corn and Pulled Chicken Soup, you've gotta start with chicken for shredding -
My wife got to work on this fantastic soup. You can't go wrong with Corn, Black Beans, Fire Roasted Tomatoes with Green Chiles, Monterey Jack, Half and Half, Jalapenos. Red Peppers and a few other ingredients I've probably forgotten -
Some nice heat to it and it's quickly becoming soup weather here in New England with Fall temps settling in. Unfortunately my Sourdough bread was nowhere near ready for it last night. Ingredients for it: Lots of Fresh Basil, Garlic and Tomatoes -
Transformed into a dough -
As the tomatoes were the only source of water, the hydration was tricky as the water ratio isn't accurately measured. It was very sticky and required a lot more bread flour to make the dough workable. I refrigerated it overnight and worked with it again this morning.
After it overflowed my banneton while rising, I figured wrangling it into the Dutch oven would be a chore, so I split it into two and let them rise once more. Maybe a good decision, maybe not. I grew tired of waiting for it to rise for the third time and just went with it. Besides, the fragrance of the dough while proofing in the oven all day was begging me to bake it -
It seems dense, but really wasn't. It had a great flavor, the crumb was quite good and of course, it went really well with tonite's soup!
Somewhat of a drawn out sourdough and soup adventure from me and the Mrs.
Thanks for checking out this thread.
Regards,
-lunchman
