Sourdough Sunday part 2: bacon, egg & cheese 🤤🤤🤤 you will never have a better avocado toast experience than with this: it’s breakfast in one bite! Recipe below:
Bacon Egg & Cheese Loaf
1. In a large glass bowl, pour 150 g of active sourdough starter, measured using an electric scale. Remove bowl and replace with large vessel and zero-out the scale to measure 325 g purified water. Pour water into starter bowl and mix throughly until the liquid is frothy and bubbling.
2. Add 500 g unbleached, organic bread flour to the bowl, plus 10 g salt. Mix with dough whisk until shaggy dough ball forms. Using clean hands, knead the dough for a couple minutes. Dough will be sticky at this stage.
3. Cover and rest 1 hour.
4. Using wet hands, perform 8 stretch and folds. Replace cover and rest 30 minutes.
5. Using wet hands, perform second round of 8 stretch and folds. Replace cover and rest 30 more minutes.
6. Using wet hands, perform third round of 4-8 stretch and folds. Replace cover and rest 30 more minutes.
7. Using wet hands, perform fourth and final round of 4-8 stretch and folds.
8. Replace cover and allow dough to bulk ferment in a warm location, such as on top of turned-off stove below microwave light, or inside turned-off oven with oven light on.
9. While dough is bulk fermenting, prep bacon bits (I used maple flavor), scrambled eggs, and cheddar cheese. Place them in fridge to completely cool until shaping.
10. Once dough has doubled in size, is jiggly when shaken, pulls away easily from the sides of the bowl, and slowly bounces back if poked with a wet finger, it’s likely ready to shape.
11. On a clean, floured surface, dump dough and form into large rectangle. Dough should be non-sticky and fluffy, like the texture of a marshmallow.
12. Add your inclusions, fold one side of the rectangle into the center, and add more inclusions on that fold. Fold the opposite side over top. Add one final round of inclusions. Pinch the ends at top and bottom. Roll it up like a burrito, then perform several “push and pulls” to form tension on the surface.
13. Add dough to a floured banneton, and stitch the bottom side. Sprinkle with a bit more flour and cover before adding to fridge for at least 10-12 hours.
14. When ready to bake, add empty Dutch oven to preheat in oven to 450°F.
15. When oven is heated, take dough out of fridge and flip onto floured parchment paper and/or sling. Score the surface with at least one large expansion score, plus designs as desired.
16. Add to Dutch oven with lid on for 30 minutes.
17. Remove lid and bake 15-20 more minutes until golden crispy brown and 205-210°F on the inside.
18. Let rest a minimum of one hour before cutting.
