Bacon grilled bread with garlic and nuts from the Dutch Oven

➊ Slowly fry the bacon with the garlic clove without adding any oil. Allow to cool and save the drippings (lard).

➋ Mix the flour, salt and spices in a bowl with a whisk. Mix the honey, sourdough, yeast, bacon and drippings (lard) and 100 g water in a mixing bowl. Now slowly mix in the dry ingredients except the nuts to form a smooth dough in 2 minutes. Add the nuts and knead everything quickly for 1 minute. Then take the dough out of the mixing bowl and knead again briefly with your hands for 1 minute. Now let the dough rest, covered, for 1 hour.

➌ Flatten the dough to get a nice crumb and fold it from top to bottom, then from bottom to top, from left to right and from right to left and knead it into a round shape. Dust the Simperl or fermentation form with rye flour and brush the grooves again with your fingers. Divide the dough ball into two pieces, this depends on the size of your Dutch oven. And shape it into loaves. I always have 700 g of dough in my Dutch oven and the remaining 300 g are shaped into loaves. You can of course also bake the whole batch in the ft12 DO - the important thing is to keep an eye on the core temperature of 96 °C.

➍ Place the loaf in the proving tin and make an impression with the palm of your hand. Leave to rest for at least 30 minutes. When the handprint is no longer visible, the dough is ready for the preheated Dutch oven. For the ft9 DO, I used 5 briquettes at the bottom and 27 briquettes at the top. Now place the dough from the proving basket directly into the Dutch oven and cut a pattern into it as desired. Be careful, it is very easy to burn yourself. After 15 minutes of baking, set the core temperature gauge and bake the bread to a core temperature of 96 °C. Baking takes about 45 minutes, depending on the outside temperature. If it is a cool day, the baking time will be longer.