Ingredients
Method
The night before:
- Put 3/4 cups of the flour, 1/2 cup of the water, and yeast in a bowl and mix well. Beat for 5 minutes. Let rise in a warm place overnight.
The next day:
- The dough will be fermented and smell a bit like beer. It will look like a thick gluey mixture.
- Add the remaining flour, water, and salt. Mix until you have a nice, cohesive dough. Knead for five minutes.
- Let rest for 30 minutes.
- Divide the dough in two. Split the bacon and stilton and add to each of the pieces of dough, then shape into circles and place place on a lined baking sheet.
- Let dough prove for 1 hour.
- Preheat oven to 400°F. Dust loaves with flour and bake 30 minutes.
- Let cool on a wire rack.