Whole Wheat Bacon Bread
Start the whole wheat dough mode The weather is getting hotter, and it’s a headache to store opened flour, especially for someone like me who’s bad at organization. Planning to make some bread, knead some buns, and use it up. Please don’t laugh at me, okay~~
Ingredients
Steps
Weigh the ingredients for the Polish starter into a container and mix well with a spatula. Cover with plastic wrap to ferment.
Ferment the Polish starter until it expands significantly, bubbles densely on the surface, and slightly collapses. At this point, its interior should appear honeycomb-like.
Combine all the dough ingredients except the butter (including the finished Polish starter) and knead into a smooth dough. Add butter and continue kneading until the dough reaches the stretch stage, forming a strong, semi-transparent thin film when pulled.
Place the dough in a container, cover with plastic wrap, and allow it to undergo first fermentation in an environment of 25-28°C.
Ferment until the dough doubles in size.
Remove the fermented dough and press to deflate.
Weigh and divide into 6 portions. Round each portion, cover with plastic wrap, and let rest for about 15 minutes.
Take one rested dough portion and roll into a long oval shape.
Flip it over, roll it long again, and place a slice of bacon on it.
Fold both sides of the dough towards the center to cover the bacon slice.
Fold the top and bottom towards the center by 1/3 to seal.
Shape the dough properly.
Place the shaped dough on a baking tray.
Final fermentation in an environment of about 36°C with 75% humidity until doubled in size.
Sprinkle a small amount of rye flour and score the dough with a blade as shown.
Bake in a preheated oven at 180°C for 19 minutes on the middle rack.