Bacon Wheat Bread
1.
Prepare the materials used.
2.
Put the dough ingredients into the mixing bucket of the chef's machine, turn on the 1st gear to knead the dough, and then turn to the 3rd gear to continue kneading.
3.
Knead the dough until the surface is relatively smooth.
4.
After taking out the dough, round it appropriately, put it in a glass bowl, and cover with plastic wrap.
5.
Smart oven, select the fermentation level of 28 degrees, and put the dough into the basic fermentation about 2 times the size.
6.
The fermented dough is taken out, vented, and divided into 6 portions, rounded and relaxed for 15 minutes.
7.
Soak up the bacon with paper towels.
8.
Take the awake dough, roll it into a flaky shape, turn it over, put a strip of bacon in the middle, and ground black pepper, roll it into a long strip from the wide side, and pinch the joint.
9.
All the dough is ready and arranged in the baking tray, spaced a certain distance.
10.
Smart oven, select the fermentation level of 38 degrees, put it in the water box for humidification, and put the dough into the second fermentation about 1.5 times the size.
11.
Take out the fermented dough and cut out the shape of the wheat ears with kitchen scissors at an angle. Do not cut the bottom.
12.
The dough is all sorted out.
13.
In the oven, preheat it up and down at 210 degrees in advance, put the baking tray into the middle layer, and bake for 20-25 minutes.
14.
The bread is out of the oven and placed on a wire rack to cool, and the aroma is very strong.
Tips:
The baking temperature and time are for participation only, please adjust appropriately according to the actual situation.
