For the Love of Bacon

I love bacon. In fact, I love it so much that it's the one thing standing in the way of my vegetarian endeavors (well, that and the filet mignon at Mastro's Steakhouse in Beverly Hills). Much to my delight, bacon seems to make most things better, and the following recipe is confirmation of just that. I was first introduced to this Onion-Bacon Bread during my Artisan Breads class. It is delicious, but requires some advance preparation as the formula calls for pre-fermented dough. Also, unless otherwise noted, whenever yeast is mentioned, assume the use of instant yeast.

Onion-Bacon Bread
Yield 3-4 loaves

INGREDIENTS:
9 oz water
.4 oz yeast
1 lb, 1.5 oz bread flour
0.4 oz salt
1 lb, 1.5 oz fermented dough (see recipe below)
4.5 oz onions, cut lengthwise into thin strips
1 1/2 tsp vegetable oil
4.5 oz bacon, diced

PRE-FERMENTED DOUGH:
1 lb, 1.5 oz bread flour
9 oz water
0.4 oz salt
0.4 oz yeast

***To make the pre-fermented dough, mix the above ingredients using a stand mixer and the dough hook attachment. Mix on low speed for approximately 8-10 minutes, scraping down the sides of the bowl as needed. This dough must be fermented for at least 3 -6 hours at room temperature. If you are not going to use the preferment right away, let the dough ferment for 1-2 hours at room temperature, and then refrigerate the preferment until ready for use.


METHOD:

1. In a medium pan, render the bacon over medium-low heat, cooking without developing much color. (Be careful not to cook the bacon too long, as crispy bacon can tear the gluten strands that develop during fermentation, thus affecting the consistency of the bread). Remove the bacon from the pan, but do not drain the oil.

2. In the same pan, sweat the onions until they begin to look translucent. Do not brown the onions. Cool the onions without draining and reserve.

3. In a mixer, combine the water, yeast, salt and flour. Mix on low speed using a dough hook attachment for 5 minutes, scraping down the bowl occasionally. Add the bacon, onions and fermented dough and mix for an additional 5 minutes. If you are unsure if the dough is properly mixed, tear off a golf ball-sized piece and gently pull the dough until you can almost see through it. If the dough doesn't tear, it's ready. Also, if your dough seems too dry, add a little water. Too wet? Add a little flour.

4. Cover the mixing bowl with saran wrap or a towel and allow the dough to ferment in a warm space for approximately 2 hours , punching down after 1 hour.

NOTE: If you are unaware of what "punching down" is, simply form your hand into a fist and gently "punch" the dough in the center and then around the sides to expel air bubbles. Then form the deflated dough into a ball, re-cover it and allow it to ferment for an additional hour. Punching down will later help you knead the dough and form it into loaves.

5. After the dough has fermented, scale it into 15 oz pieces. Gently cover the scaled portions so the dough doesn't dry out, and allow the dough to rest for 10 minutes. Shape the dough into loaves and proof (covered) for approximately 1 hour, or until the dough doubles in size.

6. Garnish the tops with raw onion slices, lightly spritz with water and score the dough to your preference. Bake for approximately 25 minutes in a 450 degree oven with steam.

TIP: To create steam in a home oven, fill a cast iron frying pan or jelly-roll pan with water. Before preheating the oven, place the pan on the bottom of the oven. Preheat the oven and place the bread dough in the oven to bake. Standing as far away as possible from the oven, fill the pan at the bottom of the oven with 1/2-inch of hot water. This will cause an immediate burst of steam. Quickly close the oven door to trap the steam, and do not open for 10 minutes. After 10 minutes, open the oven door to release the steam, but do not remove the pan filled with water until the bread is done baking and the oven has cooled.

.