Ingredientes para Artisan Pepper Bacon Ring
- 2 teaspoons (8g) active dry yeast
- 1 1/2 cups (353ml) lukewarm water
- 5 cups all-purpose flour
- 4 ounces (113g) cooked bacon, crumbled
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- Cornmeal, for dusting
- Lard (not found in recipe)
- 2 tablespoons olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Artisan Pepper Bacon Ring? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Artisan Pepper Bacon Ring
- **Biga (Prepare 24 hours in advance):**
- In a large bowl, combine 1/2 cup (113g) lukewarm water and 1 teaspoon (4g) active dry yeast. Stir until dissolved.
- Add 1 cup (125g) all-purpose flour and stir until a smooth batter forms.
- Add another 1 cup (125g) all-purpose flour. Stir until just combined.
- Knead the dough in the bowl for 3-4 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 24 hours.
- **Main Dough:**
- Cut the biga into 4-5 pieces.
- In a large bowl (or stand mixer bowl), combine 1 cup (240ml) lukewarm water and 1 teaspoon (4g) active dry yeast. Stir until dissolved.
- Add the biga pieces and gently break them apart with your fingers in the water (if using a stand mixer, add this after step 10).
- Add 1 cup (125g) all-purpose flour and stir until a batter forms.
- Add 4 ounces (113g) cooked bacon, crumbled, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Stir to combine.
- Add 1 cup (125g) all-purpose flour and stir until incorporated.
- (If kneading by hand) Turn the dough out onto a generously floured surface and knead until satiny, about 8 minutes. (If using a stand mixer, proceed to step 13).
- (Stand Mixer) Fit the mixer with a dough hook. Add the remaining flour (about 1 1/2 cups or 187.5g), mix on low speed for 5 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 3 hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface. Divide it in half.
- Roll each half into an 18-inch long cylinder.
- Shape each cylinder into a ring, overlapping the ends and pinching to seal.
- Place the rings on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise for 30 minutes.
- Preheat oven to 400°F (200°C) with a baking stone or unglazed quarry tiles on a rack in the center. Fill a spray bottle with water.
- Carefully transfer the rings to the hot baking stone using a peel dusted with cornmeal.
- Brush the tops generously with 2 tablespoons olive oil.
- Bake for 25-30 minutes, spritzing with water several times during the first 5 minutes, until golden brown and the bottom is crisp.
- Let the rings cool on a wire rack for at least 30 minutes before slicing.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
3g
Fat
112g
Carbs
72g
