Step 1

Pour flour, malt essence, water into a blender.

Step 2

Stir slowly for about 2 minutes until the powdered flour is completely invisible.

Step 3

Add the low-sugar instant melting yeast and let it sit for 30 minutes to allow the dough to hydrolyze itself.

Step 4

The previous step will cause the dough to produce gluten, reduce the mixing time and increase the flavor of the bread.

Step 5

Stir for a second time, stirring slowly for 2 minutes.

Step 6

Add salt, stir for 3 minutes, then quickly stir for another 10 seconds.

Step 7

Look at the extensibility of the dough in the palm of your hand, you can blur the perspective, and the dough will show a slight tearing sensation at this time.

Step 8

Once the dough is formed, confirm that the temperature is 23°C.

Step 9

First basic fermentation: let stand for 120 minutes. The dough gradually expands.

Step 10

Place the dough upside down on the work table and gently press the dough with your hands to evenly distribute the air in the pores of the dough.

Step 11

Turn over: Fold it in half left and right and then up and down to let the yeast in the dough rise again.

Step 12

Second basic rise: let the turned dough rest for 60 minutes.

Step 13

After the second basic rise is complete, remove the French bread dough.

Step 14

Divide the dough, each piece about 26 cm long and weigh 100 g.

Step 15

Pat and knead the divided dough into an oval shape.

Step 16

Leave the oval dough in the fermentation box for 25 minutes of intermediate fermentation.

Step 17

Remove the fermented dough and gently pat it loose.

Step 18

Shake the dough lightly with one hand and pull it to a length of 26 cm with the other.

Step 19

Spread a layer of mustard seed sauce on the dough with a filling spoon.

Step 20

Spread the bacon.

Step 21

Pull up the dough on the left and right sides, cross-glue it, and wrap the mustard seed paste and bacon in it.

Step 22

Press the closure tightly with the palm of your hand. After that, the dough is placed in a fermentation wooden box for 30 minutes for final fermentation.

Step 23

Take out the dough with a bread container, put it on baking sheet paper, and cut the dough into 6 staggered cuts to form a wheat ear.

Step 24

Turn on the steam in the oven for 5 seconds, then send the dough together with baking paper into the oven to determine whether the steam is thinly attached to the entire dough surface, and if it is insufficient, turn on the steam for another 1 second. Then bake for 22 minutes at 240°C and 220°C.

Step 25

The more you chew, the more fragrant French bacon mustard seed bread becomes.