![]() ![]() Divide the dough in half with a dough scraper. With wet hands, gently scrape the dough out onto a lightly floured surface.Cover and let rest for about 10 to 12 hours, until about tripled in volume.In the next 90 minutes, stretch and fold the dough 3 times, every 30 minutes.Cover the dough with plastic wrap, and let it sit for 30 minutes.Using the pincer method alternating with stretching and folding, mix all of the ingredients in the bucket. Spread the bacon drippings over the dough and add the crumbled bacon.Using a wet hand, mix the dough by alternatively pinching it to distribute the salt, and folding it to begin to develop the gluten.If your kitchen is a cold, a bit more levain might be helpful. Cover and let it rest for about 30 minutes. In a large bowl or dough rising bucket, mix the flours and water by hand until just incorporated. ![]() Mix the levain ingredients in a medium bowl, cover with plastic wrap, and let sit for about 10 hours, until bubbly. ![]()
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