Homemade loaf with bacon, apples, cheddar and maple

  •  

  • Prep. 15 min /

  • Cook time 50-55 min /

  • 6 to 8 portions

Bacon tranché 250g
Bacon tranché 250g

Ingredients

  • 350 ml of water
  • 1 tbs. maple syrup
  • ¾ tsp. instant yeast or 100g leaven
  • 500 g (3 1/4 cup) unbleached white flour
  • 50 g (1/2 cup raw) rolled oats, soaked for 30 minutes, then drained
  • 2 tsp. salt
  • 60 g (1/4 packet of 350 g F. Menard bacon) F. Ménard bacon (available at IGA), cooked, then coarsely chopped into strips or pieces
  • 120 g (around 1 cup) cheddar cheese
  • 1 diced Granny Smith green apple
  • 25 g (around 2 tbs.) maple sugar

Preparation

  • In a large bowl, combine the water (room temperature), maple syrup and instant yeast (or 100g leaven). 
  • Add the flour and oats, which have been soaked and then drained, and the salt. Combine with a spoon or the stick of a wooden spoon.
  • Leave to stand for 30 minutes, then fold the dough over on itself. Repeat this process 3 to 4 times.
  • After 1.5 hours or 3 folds, add the bacon pieces, diced apple, diced cheddar cheese and maple sugar. Integrate well into the dough by making a few folds. Then let stand for another 30 minutes and complete with a final fold with all the ingredients.
  • Let the dough rest for 1 more hour, cover the bowl and put in the refrigerator for 10 to 24 hours.
  • Take the dough out of the refrigerator, transfer to the counter, form a coarse ball and let stand for about 15 minutes.
  • Shape your loaf. Place the dough on a square of parchment paper. Cover the dough with a clean cloth for 30 minutes.
  • Place an empty casserole dish with a sufficiently large lid (2.5 liters minimum) inside your oven and preheat it to 450F.
  • When the oven is ready, make a notch or a cut on your loaf to allow it to develop when cooked. Cut the parchment paper directly under your dough and transfer your dough to the hot casserole dish using the parchment paper as support. Cover.
  • Cook 40 minutes with the lid. Then lower the temperature to 430F, remove the cover and continue cooking for another 10 to 15 minutes or until the loaf is well toasted and sounds hollow when you knock on the crust below.
  • Let stand ideally 2 hours before cutting … if you can resist!
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