I really think this book is super practical. Those who like their own bread but are too lazy to knead dough, buy one for reference. The finished product is professional and delicious, and the steps are extremely simple. Weigh all the materials and stir overnight. The author of the set sentence said: The purpose of this book is not to be an excuse for not making your own bread.
Rubbing-free bacon bread material: 300g of diced bacon (I use bagged chopped bacon sold in supermarkets, otherwise ordinary bacon can be chopped, fried and cooled), 400g of high-gluten flour, 9g of dry yeast, 2g of salt, 2g of freshly ground black pepper, 2g of dried pepper slices (the above two can be adjusted according to personal preference) and 350g of cold water. In addition, prepare half a cup of hand flour. Practice: Mix bacon, pepper slices, salt and pepper.
Add other ingredients, pour in cold water, and stir all ingredients evenly with a wooden spoon or a stirring rod.
Stir until it looks like this sticky dough. Seal the bowl with a lid and let it ferment at cool room temperature for about 12 to 18 hours.
I mixed the batter at nine o'clock the night before, and it was like this at ten o'clock the next morning. It is full of air cells, very soft and has a faint smell of fermentation (but it is almost covered by the smell of bacon, which is so delicious)
Sprinkle some hand powder on the table, scrape the dough onto the table with a scraper, lift the edge of the dough slightly and collect it inside, roughly forming a circle.
Cover with a wet cloth and ferment for an hour or two, or the dough will swell to twice its original size (the gauze towels bought in the vegetable market are easy to use, absorb water quickly and are so cheap, so I bought five at a time and covered the dough with der with excellent moisture retention ~)
Fermented to twice the size of dough. You can poke it with your finger to show that the dough remains concave. If it can rebound, ferment again 15 minutes.
Oven preheating: 250*C/500*F, put the cast iron pot with cover (or high temperature resistant deep pot) into the oven for preheating. Take out the cast iron pot (be careful when it is very hot), sprinkle flour in it, move the dough into the pot with a scraper, and cover the pot. Put it back in the oven and bake for half an hour. After half an hour, remove the lid and bake for another 20 minutes to half an hour.
Until the bread surface is slightly dark brown.
Gently take out the bread with warm gloves and put it on the shelf until it is completely cold, and you can start.