Bacon and Ham & cheese epi bread. For the dough: 350g bread flour 60g cake flour 6g salt/yeast/sugar. Hand mix and knead for 10 minutes, proof for 50 minutes at room temperature (it’s 29-30 degrees C where I’m at) knead again for another 5 minutes, second proof 30 minutes before shaping and adding bacon/ ham and cheese.
by zzstealthmodeee
1 Comment
They are not bad looking and for me at least, how it tastes is the most important factor.