1 cucha rada of comines and 1 spoonful of fat salt
For the oven tray
Sprinkle with flour one or two baking trays. Sift half of the flour in a dish. Mix the baked dough with water and the shredded pressed yeast and work well with the flour.
Let this dough ferment after cover at night at room temperature. Working the salt, eat enlets and the rest of the flour with the sourdough and knead it until it bubbles.
Cut the bacon into small pieces and add them to the dough. Heat oven to 200 degrees.
Divide the dough in 6 pieces of the same size and make round breads of some 23 cm in diameter.
Paint the surface of breads with water, make some cuts forming diamonds and sprinkle with eaten and fat salt. Place the breads on a floured baked sheet and cook 30 the average height of the oven minutes.
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