Bacon bread

This is my third bread from Ken Forkish book. Every new recipe I try gets better and better. This one is special. Is not a vegetarian bread as it contains beacon. This gives a delicious taste and aroma to the bread. You can almost eat it as it is. If your bacon is salty, do not add more than 10g of salt in your dough.
I also changed something comparing to my previous Ken's bread I made, by mixing the dough more (~15 minutes) to get a better elasticity. And it really helped. The dough was a pleasure to work with and it was not loosing its shape. Somehow I managed to proof it right, only guiding my senses and it raised nicely.
Comparing to the initial recipe, the overnight fermentation took longer for me as we were facing some cold summer days but on the other side, it fitted perfectly my schedule.


  • 33g sourdough (100% hydration)
  • 132g wheat flour
  • 33g whole wheat flour
  • 132g water (29-32ºC)
Final dough:
  • 914g wheat flour
  • 66g whole wheat flour
  • 684ml water (32-35ºC)
  • 10g salt
  • the above preferment
  • cooked bacon (500g of raw bacon before being cooked)

  1. Saturday 16:00, mix the preferment and let it sit in a covered bowl. It should normally take 7-9 hours. Room temperature 21ºC
  2. Saturday 21:00, cook the bacon and separate it from its fat. Let it cool.
  3. Saturday 22:00, mix all the flours with water and let it sit for 30 minutes for the autolyse phase.
  4. Saturday 20:00, mix the final dough for 15 minutes on the second speed, after adding the preferment and salt into the flour and water mixture. At the end,  add the bacon and mix until well incorporated.
  5. Saturday at 22:30 and 23:30 give the dough a stretch and fold with your wet hands. Let it sit covered overnight. Room temperature 18ºC.
  6. Sunday 15:30, shape the bread into a boule (or 2 if you prefer) and put it in a round banneton. Cover with a towel and let it proof for around 3 hours. Room temperature 20ºC.
  7. Sunday 18:00, turn on the oven at 260ºC with the Dutch oven and the lid inside. This is 45 minutes before the end of the proofing time.
  8. Sunday 18:45, take out the hot Dutch oven and put the dough inside. Put the lid on and return the pot, back in the oven, while maintaining the temperature at 250ºC.
  9. Sunday 19:15, open the oven and remove carefully the hot lid. Continue to bake for another 30 minutes but reduce the temperature to 230ºC.
  10. Sunday 19:45, take the bread out of the oven and let it cool on a wire rack.


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