French bacon bread
The second variation of French bread was originally called shrimp and bacon bread. At first glance, I thought it was a bread with shrimp and bacon, and I looked at the picture and text back and forth, but I didn’t see where the shrimp was, only said “put a piece of bacon on top of the dough”. Could it be that the shrimp is in the bacon? Whether there is shrimp or not, bacon is available. There was no bacon in his hand, and he was struggling with whether to cut the fragrant pork leg into two slices to pass it off as bacon. However, the long bacon is neatly shaped and should be a little easier to shape. After all, I bought back a pack of bacon, and the rest, let’s leave it. The original recipe made two, and after the shaping was completed, I found that this guy was a bit big, and when the fermentation was completed, and then cut it into ears of wheat left and right, I am afraid it would be crowded together. It’s better to bake it in two parts, take turns sleeping on the big bed, and stretch well.
The way to make bread
Step 1
Liquid species: 75 grams of high-gluten powder, 0.5 grams of salt, 0.3 grams of dry yeast, 75 ml of water
Step 2
Main side: 175 grams of high-gluten flour, 4.5 grams of salt, 1.5 grams of dry yeast, 1 gram of maltose, 90 ml of water, 1/10 cup of vitamin C solution, all liquid seeds, 2 slices of bacon
Step 3
Mix all the materials of the liquid type
Step 4
Stir well, cover with plastic wrap, about 25 degrees, and let ferment for 4-6 hours
Step 5
The dough grows
Step 6
Pour the water from the main dough into the maltose and mix well
Step 7
Add the vitamin C solution and stir well
Step 8
Pour all the flour into the bread bucket,
Step 9
Add the mixture
Step 10
Pour in the liquid seeds
Step 11
Kneading procedure, 13 minutes
Step 12
It can pull out a smooth film
Step 13
Put in a large bowl at 28-30 degrees and let ferment for about 60 minutes
Step 14
The dough grows
Step 15
Pour out
Step 16
Divide into 2 equal parts
Step 17
Rolled
Step 18
Turn 90 degrees and roll up again
Step 19
Close the mouth downwards and relax for 15-20 minutes
Step 20
Flatten and place a strip of bacon in the center
Step 21
Fold one-third of the dough towards the middle and press tightly
Step 22
Fold the other third to the middle as well, pressing tightly
Step 23
Fold in half and pinch the interface
Step 24
Roll into a stick, put in a baking cloth, 32 degrees, and ferment for 60 minutes
Step 25
The dough grows, divided into six equal parts on the surface
Step 26
Use scissors to cut diagonally to the bottom, and separate them to the left and right to form ears of wheat
Step 27
Carefully transfer to a baking sheet preheated with the oven, spray water on the surface, put in the oven, medium layer, heat up and down at 220 degrees, and bake for about 20 minutes
Step 28
The surface is golden and baked
Cooking techniques for bread
Yeast under 1 gram is not convenient to weigh, you can weigh 1 gram first, 0.5 grams take half, 0.3 grams take one-third. Vitamin C solution can be mixed with 1 gram of vitamin C and 100 ml of water. When cutting the dough, you should cut it to the bottom, but do not cut the dough.