Bread with cracklings based on Auvernsky

Category: Sourdough bread
Bread with greaves inspired by Auvergne

Ingredients

* Wheat sourdough 100% hydration 200 BC
* Water 80 ml.
* Wheat flour. 400 BC
* Pork greaves 50-70 g.
* Rust oil (lard) 50 g
* Egg 1 yolk and 2 whites
* Ground black pepper 1/3 tsp
* Sugar 1.5 tbsp. l.
* Salt 1.5 tsp.
* Yolk 1 PC. to lubricate the top of workpieces

Cooking method

  • We put all the ingredients, except for cracklings, in a bread maker (kneader, mixer).
  • Knead the dough for 15 minutes. Add the greaves 3-4 minutes before the end of the batch.
  • Ferment the dough in the heat until its volume doubles.
  • Divide the bun into portions, shape the bread.
  • We put the blanks on a greased baking sheet, or covered with a non-stick coating.
  • We give the bread to distance. When it comes up, grease it with yolk, if desired, you can sprinkle with sesame seeds (a matter of taste)
  • Now we bake bread.
  • I bake in the oven, at 180 * C, 30-35 minutes.

Note

Until recently, they were very wasteful of "meat scraps" ... My home site taught me how to use them efficiently.
After "carving" the purchased meat into portions, the skin with lard remained. It was cut into pieces and lard was melted. All that was left was thrown away .... Now another calico))))) - we separate the skin from the bacon, clean. We drown the fat. We get lard and cracklings (for baking or other culinary dishes). And now we put the skins on the emulsion - Schwartenblock. Thanks to the generous Bakeries for science.

Rada-dms
How interesting! I'll have to try - the look of the buns is stunning! : girl_love: Do you get small cracklings?
ANGELINA BLACKmore
Quote: Rada-dms
Do you get small cracklings?
Rada-dms, about 1X1.5 cm. (some a little more, others a little more)
eleele
ANGELINA BLACKmore, Natasha, I have something that did not go sourdough bread, and the recipe is very impressive, because with cracklings. Tell me, please, and if the oven is with yeast, then how much should you put in?
ANGELINA BLACKmore
Elena, I can't say about yeast, because I don't use it at all. You will have to experiment))))
eleele
We'll have to come up with something. ... Soon our experienced bakers will catch up, maybe they will tell you something.
ANGELINA BLACKmore
Quote: eleele
can that prompt.
They will definitely prompt.

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