Bread with Cracklings

Instructions

• 1
  Pour 700 ml of lukewarm water at approximately 30 °C into a bowl and add the other ingredients. Mix, transfer to a stand mixer, and let it mix for 10 minutes. One minute before the end of mixing, add the finely chopped cracklings. Turn the smoothly kneaded dough onto a lightly floured surface, dust it very lightly with flour, cover with a clean tea towel or cling film to prevent drying, and let it rest for 30 minutes.
• 2
  Preheat the oven to 250 °C. Lightly dust a baking sheet with flour.
• 3
  Divide the rested dough into 2 parts. Form both parts into loaves on a floured surface. Transfer them smooth side down (seam side up) into lightly floured proofing baskets and let them rise for 50 minutes.
• 4
  Then, turn the loaves out onto the baking sheet and place them into the steamed, preheated oven. After 3 minutes, vent the oven to release excess steam, reduce the temperature to 180 °C, and bake for 35–40 minutes.
• 5
  You steam the oven by preheating it and spraying water onto its walls with a spray bottle (for plants) until a cloud of steam forms. Then immediately place the baking sheet with the bread into it. Instead of plain wheat flour, you can use bread wheat flour.