Got overly sour bread? BBQ to the rescue!

summary: Barbecue to the rescue! Overly sour “Tartine Bread” sliced and grilled; barbecued vegetables and pork; rest grilled meat on a rack to hold juices in; submission for YeastSpotting (click on images to see larger views and more photos)

Needless to say, I was pretty dejected about the sourness of my first attempt at Tartine bread. So, on an evening that I was out, T valiantly volunteered to use up some of the overly sour bread to make his favourite dinner: sandwiches. (I am old fashioned – or something – and maintain that sandwiches are for lunch NOT dinner.)

So when the cat’s away, the mouse has ham, cheese and tomato surprises for dinner. They’re essentially ham, tomato and melted cheese on toast. And when I got home that night, T was ecstatic. He said the surprises had been BRILLIANT and that the bread was great sliced and toasted.

Tartine Bread We talked about the next night’s dinner and decided to slice the overly sour bread and use it as trenches to go under grilled vegetables and meat.

Just before slicing the bread, T butterflied pork butt that had been covered in dry rub and barbecued it. Then he left it to rest on a rack so that most of the juices stay inside the meat and hardly any go onto the board when slicing it.

barbecued pork Where did we first see this trick? Was it FoodTV?? Or was it one of the cooking shows on PBS? We’d love to thank that person publicly. It really is the best thing since… um… sliced bread.

T then grilled the bread – directly on the grill until it was toasted. He then barbecue-wokked lots of vegetables: onions, Swiss chard, bokchoy, eggplant, peppers, mushrooms and tossed them with a little olive oil and salt and pepper. We drizzled the bread with olive oil and lay the barbecued vegetables overtop.

vegetables Once the bread and vegetables were on the plates, we sliced the meat and added it and fresh herbs from the garden (thyme, summer savory and chives). The sourness of the bread turned out to perfectly complement the vegetables.

While this was not nearly as elegant as the eggplant and charred pepper bruschetta on page 204 of Tartine Bread, I’m pleased to say that our dinner was spectacular. Really spectacular.

It was so spectacular that we’re going to have it again tomorrow night.

Yeastspotting - every Friday ( image)

Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:


Tartine Bread

Here’s a big surprise. I am a glutton for punishment and am rebuilding the wild culture to try again. But I’m REALLY hoping that I’ll make non-sour bread with it. This dinner was good but do we really want to have it night after night?



This entry was posted in baking, bread - yeasted & unyeasted, food & drink, main course, Tartine Bread on by .

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