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.



Ingredients:

• 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)

 
Preparation:

• 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.

Simple Lives Thursday #14