Hearty onion and bacon roots

Ingredients for 3 servings:

• 10 g starter (rye or wheat starter)
• 150 g water, lukewarm
• 75 g rye flour type 1150
• 75 g wheat flour type 1050
• 200 g water
• 350 g wheat flour type 550
• 200 g smoked bacon, diced
• 100 g fried onions
• 5 g beet syrup
• 8 g salt

Instructions

Working time approx. 45 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 25 minutes; Total time approx. 19 hours 10 minutes

with sourdough

First, make the mixed sourdough. Mix the starter with lukewarm water, the rye flour, and the wheat flour, and cover and let it rise at room temperature for 10-14 hours. For the autolyse dough, thoroughly mix the water and wheat flour, cover, and let it swell for about 60 minutes. For the main dough, fry the smoked bacon in a pan until crispy and let it cool. Knead the mixed sourdough, beet syrup, and autolyse dough in a kneading machine on low speed for about 8 minutes. Then add the salt and continue kneading for another 5 minutes on high speed. Finally, thoroughly knead the bacon and fried onions into the dough by hand. Lightly oil a dough tray and add the dough. Cover and let it rise for about 3 hours until doubled in size. Stretch and fold the dough every 1 and 2 hours. Place the dough on a floured work surface and lightly flour it, then cut out 9 long dough pieces. Twist each dough piece twice and place it on a baking sheet lined with parchment paper. Cover and let it rise for approximately 1 hour (final proof). Preheat the oven to 250°C (top/bottom heat) in advance. Steam the dough at the beginning of baking, then release the steam after 10 minutes and reduce the temperature to 210°C (425°F). Total baking time: 20-25 minutes.