Japanese bacon epi
[Dough material] 5 servings
Strong flour 200g
Soft flour 50g
5g sugar
5 g of instant dry yeast
5g of salt
165g of water
10 pieces of bacon (half size)
black pepper appropriate amount
Appropriate amount of mustard
*If you use a mist spray, it will be crispy (it's okay without it)
・How to make
【table of contents】
00:20 Ingredients and weighing
00:45 Make the dough (mix with a spatula for about 2 minutes)
01:42 Let the dough rest at room temperature for about 15 minutes
01:54 Make the dough (knead the dough 30 times)
02:26 Let the dough rest at room temperature for about 15 minutes
02:36 Dough making (fold the dough towards the center)
03:23 Primary fermentation (approximately 15 to 20 minutes at room temperature) about 1.5 to 2 times the size
03:38 split
05:37 Bench time (rest the dough for 15 minutes)
05:47 Molding ①
08:16 Secondary fermentation (fermentation at 35°C for about 15 to 20 minutes) Preheat at 230°C
08:39 Molding ②
09:16 Bake (After misting 5 times, bake at 230°C for about 15 minutes)
09:35 Baked
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