Wine – Onion – Bacon – Bread

Summary

Ingredients

• 200 g sourdouh, (rye)
• 7 grams salt
• 300 g wheat flour, type 550
• 125 g white wine, dry
• 50 g water, hot
• 1 medium onion (s)
• 5 slices bacon or beef jerky

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Instructions

1. Mix the sourdough with the salt and let stand for a few minutes.
2. Mix the wine with the hot (not boiling) water and add to the sourdough together with the flour. Knead well and for a long time (food processor: approx. 8-10 minutes; by hand approx. 15-20 minutes). Then let it rest for 25 - 30 minutes (= stick cooking).
3. In the meantime, finely dice the onion and bacon (amount as desired) and fry or leave them out in a pan without adding any additional fat. Allow to cool slightly.
4. After stick cooking, knead in the onions and bacon thoroughly (by hand), then work the dough well and shape into a loaf. Cover and let rise in a warm place for approx. 1 1/2 - 2 hours (ideally in a proofing basket or bowl) until the volume has increased significantly (this can, however, take longer or shorter depending on the leavening power of the sourdough).
5. Preheat the oven to 250 ° C top / bottom heat.
6. Place the loaf on the baking sheet, cut carefully with a sharp knife (or a razor blade) and immediately put it in the fully heated oven; Do this vigorously (spray water into the oven with a flower sprayer). After 10 minutes, let off the steam, turn the heat down to 180 ° C and finish baking in 40 - 45 minutes.
7. The stated amounts result in a bread of approx. 600 g.
8. Note on sourdough: this is real, live sourdough; not about ready-made sourdough from the hose or dry sourdough powder. You can easily make sourdough yourself; Instructions are available here in the Bread & Rolls forum of the CK.