Wine – Onion – Bacon – Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Mix the sourdough with the salt and let stand for a few minutes.
- 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).
- 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.
- 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).
- Preheat the oven to 250 ° C top / bottom heat.
- 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.
- The stated amounts result in a bread of approx. 600 g.
- 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.
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