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Newoutlookonlife1
I made these bacon and parmesan batards today and forgot to put recipe:
Bread ingredients: 80 g starter, 500 g bread flour, 350 g water, 10 grams salt
Inclusions: 1 cup kirkland bacon bits. 1 cup parmegianno reggiano, 1/2 cup grated grada padano.
Recipe: Add starter and warm water into a large bowl and stir to get a homogenize. Add flour and salt. Mix until sticky dough is formed and all flour is incorporated. Cover and let sit for 1 hour. Measure and record initial internal temperature. After 1 hour do 1st of coil pulls, cover and repeat every 30 minutes for a total of 4 coil pulls. The inclusions were added at the second coil pull. After the 4th coil pull, measure internal temperature and follow bulk fermentation guide for how long to bulk ferment. My internal temperature at this point was 78 F (I live in the socal desert) so proof time was 6 hours total from the start of mixing
After bulk fermentation, I shaped the dough and placed in a well floured banneton, and placed in the fridge at *edit* 40 F for 16h.
Baking: Oven and Dutch oven were preheated to 450 F with convection on. The dough was removed from bowl, scored, then placed in the Dutch oven then baked at 450F for 40 minutes covered, followed by 10 minutes uncovered. Bread was removed from Dutch oven and allowed to cool for 6 hours on cooling rack before cut.
konigswagger
Great job! Some of the best looking crumb I’ve seen in this sub
TdubsSEA
That’s a cold-ass fridge.
Lumpy_Leader_3293
i love the swirly crumb ! and good choice of inclusions 😋
5 Comments
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I made these bacon and parmesan batards today and forgot to put recipe:
Bread ingredients: 80 g starter, 500 g bread flour, 350 g water, 10 grams salt
Inclusions: 1 cup kirkland bacon bits. 1 cup parmegianno reggiano, 1/2 cup grated grada padano.
Recipe: Add starter and warm water into a large bowl and stir to get a homogenize. Add flour and salt. Mix until sticky dough is formed and all flour is incorporated. Cover and let sit for 1 hour. Measure and record initial internal temperature. After 1 hour do 1st of coil pulls, cover and repeat every 30 minutes for a total of 4 coil pulls. The inclusions were added at the second coil pull. After the 4th coil pull, measure internal temperature and follow bulk fermentation guide for how long to bulk ferment. My internal temperature at this point was 78 F (I live in the socal desert) so proof time was 6 hours total from the start of mixing
After bulk fermentation, I shaped the dough and placed in a well floured banneton, and placed in the fridge at *edit* 40 F for 16h.
Baking: Oven and Dutch oven were preheated to 450 F with convection on. The dough was removed from bowl, scored, then placed in the Dutch oven then baked at 450F for 40 minutes covered, followed by 10 minutes uncovered. Bread was removed from Dutch oven and allowed to cool for 6 hours on cooling rack before cut.
Great job! Some of the best looking crumb I’ve seen in this sub
That’s a cold-ass fridge.
i love the swirly crumb ! and good choice of inclusions 😋