Скачать или смотреть Making 'Bacon and Eggs' Sourdough

A complete breakfast in a slice of toast! You HAVE to try this awesome spin on the most important meal of the day. 😁
The recipe:
500g unbleached, all-purpose flour (other measurements in baker’s percentages)
70% filtered water (350g)
1.4% fine sea salt (7g)
Mix together; one hour autolyse
25% leaven (125g)
Mix together; 30 minute rest
Stretch and fold; 20 minute rest; second stretch and fold, another 20 minute rest.
Lamination, adding in 35% cooked and chopped bacon (a 375g packaged cooked down to around 180g) and about 25% scrambled eggs (my batch, using two eggs, made 115g)
Let bulk ferment for approximately 4-5 hours (until it looks properly fermented!)
Pre-shape; 5 minute rest
Final shape; rest overnight
Score, then bake covered 35 minutes at 440F; uncovered for 21 minutes at 430F.
Let cool before slicing; toast, butter, and serve.
Get the Lawei proofing bins here: https://amzn.to/3QwGmeS
An updated version of my scale: https://amzn.to/44nFrFN
These are great bannetons: https://amzn.to/42FzeCx
A great bread lame: https://amzn.to/4lGz1aL