Bacon, Cheddar, Potato, Cilantro and Leek Sourdough 🥓🧀 Ingredients: Final Dough 608g Bread Flour 152gWhole Wheat Flour 547g Water 1 76g Water 2 106g COWS Creamery 3-Year-Old Cheddar (Available at retailers like Whole Foods) 106g Roast Potato 46g Bacon, Cooked 12g Leeks, Diced 12g Cilantro, Chopped 114g Ripe Levain Directions: Autolyse: Mix the flour and water 1 until fully combined. Allow the dough to relax for 1 hour. Mixing: Add the levain and mix until fully incorporated, about 4 minutes. Next add the salt and mix for 4-5 minutes to fully incorporate it. Add the water 2 in 3-4 additions and allow it to mix in fully. The dough should be strong and developed at this point. Mix in the cooked bacon, roast potato, COWS Creamery 3-Year-Old Cheddar, diced leeks and cilantro. The dough should be about 28°C after mixing. Bulk Fermentation:Bulk ferment the dough for 3 hours at room temperature. Give the dough 2 folds during the bulk fermentation. This will help develop strength and regulate the temperature. Shaping: Divide the dough into two 900g pieces. Use a dough scraper and your hand to round them into a taut ball. Let the dough rest for 20-25 minutes. Final Shaping:Shape the dough as a boule or batard and place into a banneton that has been dusted with rice flour. Final Fermentation:Place the dough in the fridge for 12-18 hours . Baking: Preheat your oven to 500°F. If using a baking steel or dutch oven, put this into the oven now to preheat. Take the dough out of the fridge, flip it onto parchment and score with one clean cut holding the blade at 45°. Place the dough in the oven and add steam either by spraying into the dutch oven or pouring water into a tray in the bottom of your oven. Cook the bread for 20 minutes with steam, then remove the steam tray or lid from the dutch oven and bake for another 15-20 minutes until golden brown. Let the bread cool completely before slicing. . . . #sourdough #sourdoughbread #sourdoughscoring #sourdoughtok #sourdoughbaking #sourdoughclub #sourdoughshaping #sourdoughbreadbaking