French Bacon Bread

Name: French Bacon Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g High-gluten flour; 0.5g salt; 0.3g Dry yeast; 75ml water; 1g maltose; 1/10 cup Vitamin C solution; All Liquid type; 2 tablets bacon

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The second variation of French bread was originally called shrimp bacon bread. At first glance, this name thought it was bread with shrimp and bacon. I looked at the pictures and words before and after, but I didn't see where the shrimp is. I just said "put 1 piece of bacon on top of the dough." Could it be that the shrimp is in the bacon?
With or without shrimp, there is bacon. Without bacon in his hand, I wondered whether to cut the fragrant pork leg into two pieces to pretend to be bacon. However, the shape of the long bacon is neat and should be easier to shape. After all, I will buy back a bag of bacon, the rest, and the rest.
The original party made two, and after the plastic surgery, he realized that this guy was a bit big. After the fermentation was completed, he cut the wheat ears from the left and the right, I am afraid they will be crowded together. Let's bake it twice, take turns sleeping on the big bed, and stretch out. . . . "

Ingredients

French Bacon Bread

1. Liquid type: 75g high-gluten flour, 0.5g salt, 0.3g dry yeast, 75ml water

2. Main noodles: 175g high-gluten flour, 4.5g salt, 1.5g dry yeast, 1g maltose, 90ml water, 1/10 cup vitamin C solution, all kinds of liquid, 2 pieces of bacon

3. Mix all the materials in the liquid

4. Stir evenly, cover with plastic wrap, about 25 degrees, ferment for 4-6 hours

5. Dough grows up

6. Pour the water in the main dough into the maltose and mix well

7. Add vitamin C solution and mix well

8. Pour all the flour into the bread bucket,

9. Add the mixture

10. Pour the liquid

11. Kneading procedure, 13 minutes

12. Can pull out smooth film

13. Put in a large bowl, 28-30 degrees, ferment for about 60 minutes

14. Dough grows up

15. Pour out

16. Divide into 2 equal parts

17. Roll up

18. Turn 90 degrees and roll up again

19. Close the mouth down and relax for 15-20 minutes

20. Press flat and put a bacon in the middle

21. Fold a third of the dough to the middle and press firmly

22. Fold the other third to the middle and press firmly

23. Fold in half and pinch the interface tightly

24. Knead into a stick shape, put it in a baking cloth, let it ferment for 60 minutes at 32 degrees

25. The dough grows up and is divided into six equal parts on the surface

26. Cut diagonally to the bottom with scissors, and separate them into ears of wheat to the left and right.

27. Carefully move into the baking tray preheated with the oven, spray water on the surface, put it in the oven, middle level, up and down heat 220 degrees, bake for about 20 minutes

28. Golden surface, baked

Tips:
Yeast under 1 gram is not easy to weigh. You can weigh 1 gram first, 0.5 gram and half, and 0.3 gram and 1/3.
Vitamin C solution can be mixed with 1 g of vitamin C and 100 ml of water.
When cutting the dough, you should cut to the bottom, but do not cut the dough.