Artisan Pepper Bacon Ring Recipe

How to Make Artisan Pepper Bacon Ring

1. **Biga (Prepare 24 hours in advance):**
2. In a large bowl, combine 1/2 cup (113g) lukewarm water and 1 teaspoon (4g) active dry yeast. Stir until dissolved.
3. Add 1 cup (125g) all-purpose flour and stir until a smooth batter forms.
4. Add another 1 cup (125g) all-purpose flour. Stir until just combined.
5. Knead the dough in the bowl for 3-4 minutes until smooth.
6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 24 hours.
7. **Main Dough:**
8. Cut the biga into 4-5 pieces.
9. In a large bowl (or stand mixer bowl), combine 1 cup (240ml) lukewarm water and 1 teaspoon (4g) active dry yeast. Stir until dissolved.
10. 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).
11. Add 1 cup (125g) all-purpose flour and stir until a batter forms.
12. Add 4 ounces (113g) cooked bacon, crumbled, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Stir to combine.
13. Add 1 cup (125g) all-purpose flour and stir until incorporated.
14. (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).
15. (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.
16. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 3 hours, or until doubled in size.
17. Gently turn the dough out onto a lightly floured surface. Divide it in half.
18. Roll each half into an 18-inch long cylinder.
19. Shape each cylinder into a ring, overlapping the ends and pinching to seal.
20. Place the rings on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise for 30 minutes.
21. 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.
22. Carefully transfer the rings to the hot baking stone using a peel dusted with cornmeal.
23. Brush the tops generously with 2 tablespoons olive oil.
24. Bake for 25-30 minutes, spritzing with water several times during the first 5 minutes, until golden brown and the bottom is crisp.
25. Let the rings cool on a wire rack for at least 30 minutes before slicing.
26. Serve warm or at room temperature.