Small Bacon and Tomato Breads

In a large bowl, combine 500 g of wholegrain spelt flour, 500 g of Caputo red flour, 1000 g of water, 7 g of instant yeast, and 2 tbsp of honey.

Mix the ingredients just until everything comes together into a wet poolish batter.

Cover the bowl tightly with cling film.

Leave the poolish to ferment in the fridge for 24 hours.

After 24 hours, add the remaining 500 g of Caputo red flour and 50 g of salt to the poolish.

Knead the dough thoroughly for 30 minutes until it is smooth and well developed.

Transfer the dough back into a container.

Cover the container with cling film.

Let the dough undergo a second 24-hour fermentation in the fridge.

Once the dough has finished its second ferment. Take out the dough from the fridge and let it rise until it doubles in size

Knead the 150 g bacon cubes evenly into the dough.

Divide the dough into small portions. Around 100 g.

Shape each portion into a small, uniform bread ball.

Place the dough balls onto baking sheets lined with parchment paper.

Spread tomato concentrate over the top of each bread ball.

Sprinkle generously with shredded cheese.

Preheat the oven to 180°C (350°F) using top and bottom heating without ventilation.

Place a tray filled with water on the bottom rack of the oven to generate steam.

Bake the small breads for 15 to 20 minutes until golden brown and fully baked through.

Ensure the cheese is melted and bubbly.

Remove the breads from the oven.

Let them cool slightly on a wire rack before enjoying.