Usuba
Wheat Baguettes with Cracklings
Crispy baguettes with the addition of pork cracklings and lard. The dough is made with milk and yeast, which gives the bread softness and airiness. Thanks to prolonged proofing and steam injection during baking, you get a crispy crust and a tender crumb.
- Total
- 240 min
- Standard serving
- 124.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Mix the yeast with 20 g of flour and 3 g of sugar, pour into warm water (45°C). Stir and leave for 10–15 minutes until activated.
- 2
Step 2
Mix half of the flour with all other ingredients, except salt. Beat on medium speed with a mixer for 3 minutes.
Add the remaining flour. Heat the lard, mix with finely chopped cracklings (2 tablespoons), pour in the activated yeast.
Knead a soft dough. Sprinkle with salt and let sit for 15 minutes.
- 3
Step 3
Knead the dough intensively. Let it rise for 1–1.5 hours at a temperature of 30°C.
- 4
Step 4
Place the dough on a floured surface, knead and fold it several times. Let it rise at room temperature for 40–50 minutes.
- 5
Step 5
Shape the loaves. Let them rest for 1 hour for final proofing. Preheat the oven to 220°C.
- 6
Step 6
Spray the dough pieces with water. Place in the oven with steam injection: spray the walls with water three times during the first 15–20 minutes. Bake covered or in high humidity conditions until golden brown.
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