Making your bread to fit your meat

ssorllih · Post by **ssorllih** » Mon Mar 28, 2011 22:27

I smoke cooked a brined piece of pork loin for our lunches Saturday and yeaterday I made some loaf bread to fit the sliced meat.
Yeast bread takes much less time to make than does sausage but good bread makes good sausage and cured meat even better.

http://img155.imageshack.us/img155/2760 ... merane.jpg

Chuckwagon · Post by **Chuckwagon** » Tue Mar 29, 2011 00:02

How about posting a few photos Ross?

ssorllih · Post by **ssorllih** » Tue Mar 29, 2011 00:32

Ok There is a link to a pix of the sandwiches on the cutting board. I will post the pix of meat and loaf.

Chuckwagon · Post by **Chuckwagon** » Tue Mar 29, 2011 01:07

Hi Ross,
Sorry, I completely missed the link to the photo. Glad you said something. It looks great. I'm curious how you make your brine. Want to spill your secrets?
Also, have you ever made sourdough? I can't live without it! Cooked in an outdoor Dutch oven... it doesn't get any better.

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Tue Mar 29, 2011 01:13

meat and loaf .
http://img577.imageshack.us/img577/2760 ... merane.jpg
If you don't make bread to compliment your products you should start.

Gray Goat · Post by **Gray Goat** » Tue Mar 29, 2011 03:58

Nice job on the sourdough ssorllih, you matched the meat size dead on. I have just started making my own sourdough and it really makes the meal

ssorllih · Post by **ssorllih** » Tue Mar 29, 2011 04:30

Not sourdough! 12 ounces of whole wheat flour 12 ounces of water and a tablespoon of yeast at 9 in the morning. At 1PM I added 36 ounces of all purpose white flour and 19 ounces of water and a heaping tablespoon os salt. mixed that . Kneaded it twice at half hour intervals. Shaped it into loaves let it rise and baked it at 425 for 45 minutes and had it on the table by 6 pm.

Gray Goat · Post by **Gray Goat** » Tue Mar 29, 2011 04:40

Sorry ssorllih I had sourdough on the brain

The bottom line is the bread looks great