Recipes No-Knead Dry-Aged Bacon Pain d’Epi
This No-Knead Pain d’Épi is a delightful and easy bread that combines the rich flavors of Dry-Aged Bacon with a rustic, artisan-style crust. This bread require no kneading, making them ideal for bakers of any skill level.
No-Knead Dry-Aged Bacon Pain d’Epi
Servings: 6over 1 hour
- 6 slices Jones Dairy Farm Dry-Aged Bacon
- 400g bread flour
- 8g sugar
- 8g salt
- 3g dry yeast
- 272g water
- 1In a bowl, mix together the bread flour, sugar, salt, and dry yeast.
- 2Add the water and mix until there are no dry bits left. Cover with plastic wrap and let it sit at room temperature for 30 minutes.
- 3Fold the dough in the bowl about 30 times, then cover it tightly and refrigerate for 8-12 hours for the first rise.
- 4Remove the dough from the refrigerator and let it return to room temperature for about 30 minutes.
- 5Place the dough on a floured surface. Divide it into 6 pieces and shape each into an oval. Cover with a damp cloth and let it rest for 15 minutes.
- 6Roll the dough into a rectangle and align the edge with the bacon. Stretch the dough to match the length of the bacon.
- 7Fold the dough over the bacon in thirds, sealing the edges well, and place on a baking sheet lined with parchment paper. Allow to rise in a warm place for about 40 minutes until they are 1.5 times their size.
- 8Preheat the oven to 250°C (480°F). Dust the tops with bread flour, then use kitchen scissors to make diagonal cuts, alternating the layers of dough.
- 9Place in the oven and, just before baking, spray with water 5 times. Bake at 250°C for about 17 minutes.
This recipe is made using
Jones Dairy Farm Dry-Aged Bacon
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