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简体中文 English

Bacon Epi

INGREDIENTS

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

PROCEDURE

  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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