Thursday, September 03, 2015


15 oz. 65% hydration starter refreshed 5 oz. durum flour
12 oz. European-style flour or bread flour
2 oz. wheat germ
5 oz. mashed potatoes
3 oz. cheddar cheese
4 slices of cooked crisp bacon, cut into small pieces
1 tablespoon toasted onions
14 ounces lukewarm water, 90-95ºF
2 1/2 teaspoons sea salt
2 1/4 teaspoons instant yeast

Using your stand mixer or by hand, mix the water with the starter to break up the starter. Add the flour, potatoes, salt, yeast (if using), and mix on the lowest speed for 2 minutes. Let rest for 5 minutes. Add the bacon. Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough. Remove dough to your lightly floured work surface and need for 1 minute and form into a ball. Flatten into a rectangle and add the cheese and form dough into a ball. Leave uncovered for 10 minutes. Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap. After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight. Put in your refrigerator immediately for at least 12 hours or up to 3 days. When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. Place it in your bowl, banneton or shape into baguettes. Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth. Pre-heat oven with baking stone to 500 degrees F. Slash loaves as desired and place empty pan in bottom shelf of oven. Pour 1 cup of very hot water into pan and place loaves into oven. Lower oven to 450º and bake for 25-35 minutes until bread is golden brown and internal temperature reaches 200º.

bacon recipe source: Ian, Mookie Loves Bread, January 24, 2012

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