Ingredients
18 slices of thick-cut bacon
2 large Yukon Gold potatoes
2 tbsp. reserved bacon fat
2 tsp. instant yeast
4 3/4 c. all-purpose flour, divided
1 tbsp. kosher salt
2 1/2 tsp. Freshly ground black pepper
Preparation
Step 1In a large pan over medium heat, cook bacon until browned and crispy. Reserve 2 tablespoons fat to be used later. Set bacon aside to cool. Step 2Chop potatoes (or peel, if you prefer) into 2-inch chunks. Place in pan and cover with cold water. Bring to a boil and cook until potatoes are tender, 18 to 20 minutes. Reserve 1/2 cup plus 2 tablespoons water, setting aside to cool.Step 3Strain potatoes and spread them out on a baking sheet to cool down and dry. Once cool, mash potatoes. In a mixing bowl, combine mashed potatoes, reserved water, bacon fat and instant yeast. Stir to combine. Step 4Add half the flour and stir well. The mixture will be crumbly. Add the rest of the flour and salt and stir. The mixture will seem very dry. Use your hands and squeeze, press, and knead the mixture until it comes together as a dough.Step 5Scrape the mass out of your mixing bowl onto the work surface and knead the dough for 5 to 6 minutes. The dough should start off quite stiff and dry, but will moisten over time. Step 6Press dough into a rectangle and top with crumbled bacon and pepper. Knead for 2 more minutes, until the bacon and pepper are well incorporated. Step 7Place dough in an oiled container, then cover with plastic and let ferment for 30 minutes. Step 8After 30 minutes, place dough on an unfloured work surface. Fold dough over itself 4 times, front to back, back to front, left to right, and right to left. Place folded dough back into the oiled container, cover again with plastic, and let rest 30 minutes.Step 9With a bench knife, cut dough into 2 equal-sized pieces. Shape each piece into a loaf.Step 10Once shaped, place loaves onto a floured linen with seam on the bottom. Fold the linen over the loaves to help keep shape and retain moisture. Step 11Let loaves proof, 45 minutes to an hour. They will swell nicely and have a nice springy texture. Once the loaves have risen, use a sharp knife to score the top of loaves from end-to-end on the top.Step 12Load into the oven on a baking stone and add steam to the oven. Bake at 400° until golden brown, 35 to 40 minutes. Remove from oven and let cool completely on a wire rack before serving.
