Bought some thick-ass deli bacon for this, and hoo boy, does it seem like it paid off.
This is the FWSY recipe, modified slightly to compress the schedule. I’ll post the original recipe below, but basically I feed the starter at 4:30am (infants, gotta love em), then put it in the oven with the light on. Next alteration was including 300g of starter instead of the 200? I think, that’s called for… and I doubled the bacon grease. I’m here for a good time, not a long time.
Anyways, I haven’t cut it open yet, but this was a beautifully steamed loaf, probably the shiniest I’ve ever baked.
I’ll be honest, I’m quite proud of this one. It also smells HEAVENLY.
Bacon as an inclusion sounds great, but I’m wondering what the 4Tb bacon grease did to your crumb structure? I’m only used to doing lean doughs with sourdough.
It looks fantastic, honestly. One of my best ever, all around
I think I’d make a BLT or club sandwich with that.