Bacon Epi


250g Prima Artisan Bread Flour
5.75g Salt
170g Water
4g Instant dry yeast
45g Bacon
15g Dijon Mustard
27g Wholegrain Mustard


  1. Trim away bacon fat and weigh 4 portions of 32g bacon. Combine Dijon mustard and wholegrain mustard, place mixture in a piping bag.
  2. Mix Prima Artisan Bread Flour, yeast and water for 1 minute on low speed in a mixing bowl.
  3. Add salt and mix for another minute on low speed and change to medium speed for 3 minutes.
  4. Rest dough in a container and cover with a damp cloth for 35 – 40 minutes.
  5. Divide dough into 105g pieces and pre-shape to elongate about 6 – 7cm. Rest dough for 15 – 20 minutes.
  6. Degas by gently tapping dough and a portion of bacon on the dough. Pipe 6-7g of mustard mixture on bacon and wrap dough up. Note: Do not stain mustard on edge of dough. It may result in the dough not sticking properly at the bottom of the seam.
  7. Proof for 15 minutes in a proofer or proof at ambient (28 ̊C) for 20 minutes, covered with a damp cloth.
  8. Preheat oven.
  9. Remove proofed dough from proofer or remove the covered cloth. Dust some flour on surface before cutting.
  10. Using a sharp pair of scissors, using an angle of about 30 ̊, cut and flip sharp tip left and next cut and flip sharp right leaving a spacing of 2-3cm apart for 4 times.
  11. Spray water on the surface of the dough and bake at 250 ̊C in oven with fan for about 18-20 minutes.
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