Bacon Sourdough Bread
When bacon enters the land of wild yeast, it's bread meets bacon for a decadent and delicious combination. You can actually smell the bacon as this bread is baking.
The hardest part of making this bread, besides waiting for the dough to rise, is not eating bits of the cooked bacon before adding it to the dough.
Once you have a mature, active levain, this bread takes a couple of days to make, mostly inactive time.
First, feed your starter with a mixture of white flour, whole wheat flour, and water, and let it ferment all day.
In the evening, mix the dough and then do three "stretch and folds" over a couple of hours and let it rise overnight.
The next morning, shape the loaves and bake them about 3 to 4 hours later.
100 grams mature active levain/sourdough starter
400 grams unbleached all purpose flour
100 grams whole wheat flour
400 grams lukewarm water
864 grams unbleached all purpose flour
16 grams whole wheat flour
686 grams water at about 90 degrees F
20 grams fine sea salt
1 pound of bacon, cooked to crispy, and then crumbled**
2 tablespoons reserved bacon drippings
216 grams of the levain
**(note: regular bacon reduces down to about 6 ounces, so if you use a low fat or turkey bacon, weight the bacon after cooking to add 6 ounces to the dough)