Japanese bread recipe [Bacon Epi] 

Japanese bread recipe [Bacon Epi]
[Dough materials] 4 servings
Strong flour 160g
40g soft flour
Sugar 4g
Salt 4g
Water 130g
Instant dry yeast 6g
8 pieces of half bacon
Black pepper appropriate amount
Mustard Appropriate amount
scissors
Mist sprayer (even if you don’t have one)
・How to make
【table of contents】
00:19 Materials/Measurement
00:53 Making the dough (mix with a spatula)
01:46 Let the dough rest (rest the dough for 10 minutes at room temperature)
02:03 Making the dough (kneading the dough 30 times)
02:35 Split
03:26 Let the dough rest (rest the dough for 5 minutes at room temperature)
03:47 Molding ①
06:01 Final fermentation (10 to 15 minutes fermentation at room temperature)
06:11 Preheat (preheat to 230℃ for 15 minutes)
06:17 Molding ②
06:56 Baking (bake at 230℃ for about 15 minutes) Change the direction of the baking sheet 10 minutes after baking
07:13 Finished baking
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