French bacon bread
By VicentaLakin
The second change in French bread, originally called shrimp bacon bread. The name, which at first glance appeared to be bread with prawn and bacon, looked at the picture and text all the time, and did not see where the prawn was, but said, “Put a piece of bacon on the noodles”. Is it true that prawns are in bacon? With or without prawn, bacon has. There's no bacon in your hand, and it's hard to cut two pieces of that pig's leg to fake bacon. But it's a long bar of bacon, and it should be a little more organized. Buy back a bag of bacon, the rest, the rest. Two of them were made, and it was only after the plastics were finished that this guy was a little big, and when the fermentation was completed, the right one was cut to the right, and it was probably crowded together. Let's do it in two, sleep in the big bed and stretch。
Recipe Recommendations
- high-gluten flour 75 grams
- salt 0.5 grams
- dry yeast 0.3 grams
- water 75 ml
- maltose 1 gram
- liquid species
- bacon 2 tablets
- salty and fresh
- baking
- several hours
- simple
Steps for French bacon bread

1
Liquefied species: 75 g of high-strength powder, 0.5 g of salt, 0.3 g of dry yeast, 75 ml of water
2
MAIN SURFACE: 175 G OF HIGH-STRENGTH POWDER, 4.5 G OF SALT, 1.5 G OF DRY YEAST, 1 G OF MALT SUGAR, 90 ML OF WATER, 1/10 CUP OF VITAMIN C SOLUTION, ALL OF LIQUIDS, 2 PIECES OF BACON
3
Mix all liquid materials
4
Smuggled evenly, covered in protective film, 25 degrees, fermented for 4-6 hours
5
The headmaster is big
6
Pour the water in the main noodle into the malt sugar and mix it evenly
7
ADD VITAMIN C SOLUTION AND MIX IT EVENLY
8
It's not like we're going to have to do this
9
Add Mixed Liquid
10
Infusion of liquid species
11
Concubine, 13 minutes
12
It pulls out a smooth film
13
Put it in a big bowl, 28-30 degrees, fermenting for about 60 minutes
14
The headmaster is big
15
Out
16
Split into 2 equals
17
Shade
18
转90度,再次Shade
19
Shut the door and relax for 15-20 minutes
20
Put a bacon in the middle
21
Turn one third of the noodles in the middle. Press tight
22
I'll turn the other third to the middle, press tight
23
Tighten the interface
24
Put it in a blouse, 32 degrees, fermentation for 60 minutes
25
The headmaster is big,在表面六等分
26
Scissors to the bottom. Separated to the right and left
27
Carefully move into a preheated grill with the oven, spray the surface, put it in the oven, the middle level, 220 degrees up and down, about 20 minutes
28
The surface is yellow and goldFrench bacon bread Make Tips
THE YEAST BELOW 1 GRAM IS NOT EASY TO WEIGH, BUT CAN BE CALLED 1 GRAM, 0.5 GRAM, HALF, AND 0.3 GRAM. VITAMIN C SOLUTION CAN BE ACCOMMODATED WITH 1 G VITAMIN C AND 100 ML WATER. NOODLES SHOULD BE CUT AT THE BOTTOM, BUT NOT AT THE END。