The Fresh Loaf

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Sprouted Spelt pumpkin sourdough with maple roasted bacon bits

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evonlim's picture
evonlim

Sprouted Spelt pumpkin sourdough with maple roasted bacon bits

Spelt is in now... sprouted some spelt grains and baked with maple roasted bacon.. i forgot to add celery!!! hmmm.. next round.

cooling off in the oven..

took this picture the next morning before i go to work. catching the morning sunlight for a good picture.

beautiful rise for the batard. i got another piece of pizza stone to place it on the top tray of the oven as suggested from Khalid. dough might be over proofed slightly. cos i was on the phone with a friend who was holding me up with never ending conversation!!! i have to cut him off after almost more that half an hour chat to get back to my dough to bake.

this crumb shot is from the batard which i baked in the first round.

second round i baked the boules... which i think is really over proofed. did not get such open crumb.

a closer look at the open crumb.. and yes i did not put in enough of bacon bits!! forgot to buy more ( getting old, memory is sluggish)

this crumb shot from the second round of baking the boules. crumb not as open. ah.. bacon bits at sight!!

i roasted the bacon with maple syrup and couple spoons of olive oil. the oil is added to the dough.

some celery chunks will be brilliant... :(

 let's get to the formula!! headache.. lol (not really good at this, i will put in as much details as i can)

my guidelines

1kg flour

75% hydration

12gram of salt

200gram of starter

what i did...

after watching the video of Mark's potato rolls (thanks to Khalid for the link) i did the same with pumpkin. boiled the pumpkin till soft.. used the reserved liquid from the boil for the dough. i have 250gram of boiled pumpkin. mixed in with the 300g sprouted spelt flour (wet), 300g strong bread flour 400g AP, spelt starter and 500gram of the liquid. autolysed for 30- 45 mins. add in salt with 50g same liquid. rest for 45mins add in 1 cup bacon bits (how much!! the amount i have in hand at that moment)1 cup sprouted spelt grains and 50g of the same reserved water..( and 1 cup celery chunks if i remembered) rest 45mins.. SF. retard in fridge till next day.. 12-18 hours

shape and proofed for 1-2 hours

baked with steam in a preheated 450F oven for 30- 45mins

for this formula i did 2 small boules n 2 medium batards 

hope i explained it clear enough!!!  lol..

evon

p/s it tasted great.. crusty crust n soft chewy smokey crumb..

 

 

Comments

isand66's picture
isand66

Bacon and sprouts oh my!  I should hide my garden pig from the likes of you :).  I love adding bacon to bread.  What a great looking bake.  The nutty flavor of the spelt must have gone perfectly with the bacon.  I'm sure the celery would have added another layer of flavor but even without it looks and sounds like it came out perfect.

Great baking Evon.

Regards,
Ian

evonlim's picture
evonlim

thanks Ian.. wish i have a garden!! i could only snap on my little balcony!! city life s...!! (pls excuse me for my improper language)

thank you for sharing your garden.. the little pig is just gorgeous is a lovely add to the garden. pls share your flowers too! 

evon

isand66's picture
isand66

Hopefully in the new few weeks more and more flowers will start to bloom and I will be happy to share them with you.

We do not have a very big property but we enjoy gardening and have close to a hundred different varieties planted in our gardens.


Regards,

Ian

Tedmonkey's picture
Tedmonkey

I seem to be bookmarking all your blog posts as I need to make these!!

Catherine

evonlim's picture
evonlim

hi Catherine, please do.. and enjoy baking. glad you liked it :)

evon 

Wingnut's picture
Wingnut

You are a baking machine! Well Done!

Cheers,

Wingnut

evonlim's picture
evonlim

just occupying my free time!! ..thank wingnut :)

evon

Floydm's picture
Floydm

Wow, gorgeous. 

dabrownman's picture
dabrownman

bacon so much in bread I had to ban it and we use Smoked Pork Jowl instead.  I did finally find a good maple cured bacon at Winco that didn't have a ton of salt in it.   Everyone loved it at the graduation festivities.

I think this is a fine combination even though we have an apprentice law around here that with bacon you have add cheese too :-)  I would be tempted to roast some onions, pumpkin, celery, carrots and potato all together to add to the bacon and cheese. - not that you need any encouragement with odd bread combinations!  Roasted veggie have so much more flavor than boiled and the moisture problem takes care of itself.

If you ever need steam for a bread bake just throw in some veggies for roasting a half hour ahead of the bread bake.

It is so nice to see another kindred spirit that has no fear when it comes to bread.

Very nice baking Evon - I can tell you are having some kind of great fun doing it  -a very good thing indeed

Happy baking