Snails with bacon on rye sourdough (oven)

Category: Sourdough bread
Snails with bacon on rye sourdough (oven)

Ingredients

rye sourdough 1: 1 250 g
water 200 g
vegetable oil 3 tbsp. l.
wheat flour 1 grade 380 g
semolina 20 g
salt 2 tsp
dry yeast Saf-instant 0.5 tsp
cheese (finely grated) 60 g
baked garlic 60 g
bacon (sliced) 1 package 200 gr
bran (for sprinkling the table) 4 tbsp. l.

Cooking method

  • The recipe is inspired by the books of Richard Bertine.
  • We take the leaven, mix it with water and pour it into a bucket of HP.
  • Add oil (I had olive oil, but it seemed to me that sunflower oil is also possible), salt, semolina, wheat flour, yeast (I thought that they would not harm and speed up the process).
  • We turn on the "dough" mode. The first proofing was 1.5 hours.
  • We spread the dough on a table covered with rye flour, divide into 2 equal parts and form a loose ball from each.
  • We leave it on the table, covering it with a towel for 20-40 minutes. It's cool in my kitchen, it stood for 40 minutes.
  • I sprinkled the table with rye flour and sprinkled with bran (I have a mixture of 3 types, rather coarse grinding). Well, you need to somehow compensate for the harmfulness of bacon!
  • Roll out the dough into rectangles of about 25 X 40 centimeters.
  • Sprinkle with cheese (the harder the cheese, the better).
  • Spread the bacon strips evenly along the short side. Then chopped baked garlic.
  • I also sprinkled with rosemary leaves, you can taste other fresh or dried herbs.
  • Roll 2 tight rolls on the short side and cut them into 10 pieces each.
  • Lightly roll one of the slices in flour and bran and place this slice on 2 baking sheets greased with vegetable oil.
  • Lightly grease the tops of the blanks with vegetable oil.
  • I kept the snails in the oven, because of the coolness in the kitchen, preheating it to 50 degrees, and then turning it off. While you put the baking trays in the oven and it cools down a little, plus the baking trays and workpieces are cold, so for proofing there, as a result, a normal temperature is obtained.
  • Proofing took about 1 hour and 15 minutes.
  • Without removing the trays from the oven, I turned on the baking 180 degrees.
  • The baking time was 18 minutes.
  • These are the results:
  • Snails with bacon on rye sourdough (oven)

The dish is designed for

20 pieces

Time for preparing:

4 hours

Cooking program:

Mode

Note

My rye sourdough began as a semi-finished product, and since I have been feeding it with whey (occasionally with another sour milk) for six months, now it is sour milk. After reading this about leaven, I identify it this way.
But he still lives and makes me happy.
And then, firstly, my husband gave 2 books to Bertina for the New Year, and secondly, I read them, mostly at night, and there were so many that for a couple of months there was no time for experiments and not for the forum. And thirdly, fasting is coming soon, and bacon looms in the fridge, it was urgent to destroy ...
Well, that's the result.
With borscht, these crispy curls were very good!
And in the evening with stewed beans ...
Bon Appetit!

Kara
How delicious it looks, already drooling
Mashilda, if not with sourdough (I haven't mastered them yet) then how can you make the dough? Is regular yeast like for pizza okay?
Viki
Quote: Kara

How delicious it looks, already drooling
... and if not leavened?
Oh, delicious ... And the crispy rosy crusts ...
Just a delight! Bravo!!!

Kara, here we are accustomed to the fact that without sourdough, to redo sourdough.So it's not difficult for us and back. Divide the starter culture (250g) into 125g flour and 125g water. And add yeast as usual for this amount of flour. And you will have snails with yeast bacon. But in general ..... isn't it time to join us?
Kara
Viki, thank you very much
So I join with might and main everywhere I ask everything, I set up all sorts of experiments at home, you see, I will soon boast of something))
Yova
Hello girls!

Mashilda, the recipe is just a bomb, I really liked it!

I am very glad that I found your wonderful forum. I found many interesting recipes here for myself. I love using sourdough, but I haven't been using it for too long. In this regard, I have one question for you, if I may

VikiYou said that "you are accustomed to reworking without sourdough into sourdough". Please tell an amateur how this is done, because there are many recipes that I would like to try, but I would make them with sourdough ...

I would be very grateful for your answer

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