Impressed by some recipes from the web I made a decision to bake a bread with sautéed onions and bacon, twisted in grated cheese for the ultimate proof.
50% white flour
50% Ruchmehl
2% salt
22% entire wheat preferment
80% last hydration
25% (uncooked) onions (sautéed earlier than incorporating)
25% (uncooked) bacon (evenly fried earlier than incorporating)
greater than sufficient grated cheese for the “crust”
The shaping was only a light twist in an enormous quantity of grated cheese.
Bulk and last proof at ca. 25-26ºC, baked for 30-32min at 200ºC with steam.
Earlier than baking:
After baking with an honest quantity of cheese crust (and sh… mild):
The crumb (with a reasonably clear onion bacon flavour):
I am nonetheless undecided, if I ought to name it “bread” 😂
