Bacon and onion loaves
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RECIPE FOR THE TM 31
INGREDIENTS
- 250 g strong powder
- 7 g baking powder (preferably fresh)
- 175 g of water
- 5 g of salt
- 1 spoonfool of olive oil
- Diced bacon (see g)
- ½ onion, thinly sliced
- 1 spoonfool of balsamic vinegar
- Flour for dusting (I use cornflour)
PREPARATION
1. Place bacon and thinly sliced onion in a frying pan with a spoonfool of oil and fry lightly for several minutes. Keep and deglaze the pan with the spoonfool of vinegar.
2. Pour the flour into a cup along with the yeast and mix for a few seconds. Add water and salt and knead for 8 minutes closed cup / spike speed. Half time, add the bacon, onion and deglazing juice to the mass through the vocal, kneading continuously.
3. Turn the dough into a ball and let it rest on a lightly floured bowl, covered with a cloth for an hour. I usually put it in the oven so that it is protected from drafts.
4. Place flour on the work surface, remove the ball and divide it into two equal parts. Form a ball each, cover with a cloth and let stand 10 minutes.
5. Re-model the new balls and make them more compact. Place on a baking tray on greaseproof paper and cover with a cloth, leaving them rise by 1 ½ more until they have almost doubled in size again.
6. Preheat the oven to 250 º with a container of water inside. Make a circular cut on the surface of the loaves with a sharp knife or a razor blade.
7. Once the oven reaches the right temperature, decrease to 220 º and place the loaves. At this point I usually spray water with a sprayer. Bake for 5 minutes at this temperature and then down to 190 º. Bake for 15 additional minutes. Let stand on a rack to air out well. Beware with the crust in order not to let it burn, if they are browning too much, remove the grill and place the oven just below.
I hope you like it
M ª Angeles
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