Twisted, Onions, Bacon, Cheese

Inspired by some recipes from the internet I decided to bake a bread with sautéed onions and bacon, twisted in grated cheese for the final proof.

50% white flour

50% Ruchmehl

2% salt

22% whole wheat preferment

80% final hydration

25% (raw) onions (sautéed before incorporating)

25% (raw) bacon (lightly fried before incorporating)

more than enough grated cheese for the "crust"

The shaping was just a gentle twist in a huge amount of grated cheese.

Bulk and final proof at ca. 25-26ºC, baked for 30-32min at 200ºC with steam.

Before baking:

After baking with a decent amount of cheese crust (and sh... light):

The crumb (with a pretty clear onion bacon flavour):

I'm still not sure, if I should call it "bread" 😂