These ingredient are a combo made only in the greatest of fantasies! This was a perfect addition to my Father's Day brunch. It was also easy to make, so give it a try!
The recipe:
500g baker’s flour (other measurements in baker’s percentages)
72% (360g) filtered water
Mix together; 45-60ish minute autolyse
25% (125g) leaven
Mix; 30 minute rest
1.4% (7g) fine sea salt; 30 minute rest
Lamination, adding in 25% each of chopped, crispy bacon and grated cheddar cheese
After 45 minutes, coil fold twice, with 30 minutes between coil folds and around two hour rest after last fold (until it looks properly fermented!)
Pre-shape; 5-10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for around 20 minutes at 430F.
Enjoy!
21 июн 2022
