Saturday, October 9, 2010

No knead sourdough bread disaster and meat(less) bread balls

I think this is the last version I tried, from Sourdoughs international. I am not going to post the ingredients since you can find them there. The procedure, of course, just require mixing, this is the whole point, right!? But let's be honest, this was probably the 5th attempt and it never worked. The dough ferments at first for sure. However, the gluten does not develop. It was still very sticky too. With no hope, I finished the steps in the recipe and bake this flour stone and of course, it was a disaster!

Th"bread" was hard as hell and it burned in the pathetic attempt to reach the right internal temperature. Well, this is going to be my first entry for the monthly food disaster.

Of course, any suggestion is appreciated.

I posted this on my new Monthly Food Disaster. Don't miss the chance to show off one of your disasters!

When something like that happens, I try to use the bread anyway. One way to do so, is to turn the bread in meat(less) bread balls.


  • 3-4 cups of stale cubed bread
  • milk and/or water (enough to cover the bread) 
  • 1/2 cup grated Parmesan or Roman Pecorino or Pecorino (or a mix)
  • 1/2 eggs
  • 2 Tbsp of parsley finely chopped
  • 1-2 Tbsp extra virgin olive oil
  • 1 cup of tomato sauce
  • 1/2 cup of chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrpt
  • salt and pepper to taste
  • breadcrumbs (if needed)

  • Soak the bread in water or milk for 30 minuter. Squeeze the bread to remove excess of liquid (must be pretty dry, but soft). In a medium bowl mix bread, egg, half of the cheese, salt, pepper and parsley and mix with your hands until well incorporated. Form balls (2-3 inches) and place them on a plate. If the mix is too liquid you can add breadcrumbs, which can also be used to cover the balls and give them a nice crust.
  • In a pan pour the oil and over medium heat saute onion, celery and carrot (if using). Delicately place the balls in the pan and cook them until golden brown (about 3 minutes for each side). Pour the tomato sauce and dilute with water to cover the bread balls (about 1-2 inches above). Cook over medium-low heat for 30-60 minutes. Serve with the rest of the cheese. Some people claim that they are better the day after.

”Monthly Food Disaster”


Hey What's For Dinner

Simple Lives Thursday #14



Melynda@Scratch Made Food! said...

Oh no! We have all had one or two of those disaster that are just frustrating. Thanks for sharing,

Unknown said...

I am going to have to find those disasters in my blogs.

The problem with this list is that, hopefully, we have less disasters than needed to link up.

The great part is that I think linking these up will be both fun and a learning experience.

It is a great idea.

Christy said...

What a great save!! The meat(less) bread balls look delicious! Thanks for sharing with us at the hearth and soul hop!

Rebecca Jean said...

Looks like it wasn't a complete disaster. What a great way to make use of a cooking experiment gone awry. Very clever.

This would be a great post to link to Midnight Maniac Meatless Mondays.

♥ Rebecca Jean
Midnight Maniac

Hunger and Thirst said...

I just love it when food bloggers share their disasters. It's such a healthy reminder that none of us is June Cleaver in the kitchen. Thanks for linking with the Hearth and Soul hop.

Christy said...

Hi! I just wanted to let you know I highlighted this on my Hearth and Soul Link Love post this week. Thanks again for sharing!

Heather S-G said...

You know...if we didn't have a few disasters...what would we learn? The "meat"balls sound terrific!! Great idea...thanks for sharing with the hearth and soul hop this week :)

a moderate life said...

Hi Matilda, I cruised over to your Monthly Disasters and linked up one of my classics! LOL i LOVE it--i also tweeted your carnival because I think a lot of people will love it. These bread balls are great. when I have a bread disaster my kids are happy because I make croutons which they love, but I am sure they would love these too. Thanks for sharing on the hearth and soul hop this week. Alex@amoderatelife

doughjocam said...

It's great that you've posted your mistakes (learning experiences) for others. Yeast acts differently every day, and therefore your bread outcome changes with it. The only way to learn bread is to have your hands on dough - so keep at it!

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Anonymous said...
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Anonymous said...

My sourdough first attempt never made it to the dutch oven. It made itonly to its first rise and collapsed. Nothing was wrong with my sourdough starter. It was healthy and active. The dough turned into a watery, sloppy mess. The recipe I used was off the internet and just had too much liquid in it, and I have made other no-knead before with much success. Not this one. It was hands-down an overwhelming disaster! This time, I'm developing a recipe and if it works, it works. If not, I'll keep on trying. :) :( :)