Lardons Bread

Technical stages for Lardons Bread :

• Leaven (prepare the day before):
• Dilute the yeast with 50 g of tepid water.
• Add 60 g of flour and mix.
• Keep in a cool place (55/60°F) during 12 hours.
• The next day:
• Sauter the lardons in the frying pan, without any fat addition. Drain them well.
• In a cul de poule, pour the remainder of water (250 g or 2,5 dl).
• Add the salt, olive oil, the remainder of flour and the leaven.
• Mix the whole until obtaining of a supple dough.
• Cover and let grow during 3 hours to ambient temperature.
• Work again the dough on a flour-dusted workspace and add the lardons slightly dusted with flour.
• Shape a flat rectangular bread.
• Put it on a greased sheet.
• Slash the bread with a knife.
• Cover and let raise 30 minutes.
• Before putting in the oven, moisten the bread using a brush with tepid water.
• Cook 40 minutes in 446°F in a preheated oven. In the end of the cooking, let cool on a rack.