1. Add water, bread flour, (gluten flour), sugar, salt, and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
2. After 5 min, add butter and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
4. Punch the dough down and divide it in 3 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing them in the center, and near the other end of the pan.
Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
5. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
6. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.
1. Measure carefully, placing all ingredients (flour, salt, sugar and water) in your home bakery machine. The dry yeast probably needs to be placed in a dedicated compartement. Select Dough/Manual cycle and press start.
2. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and divide it into 4 equal pieces. Cover it with a dry cloth. Take bench time for 15 to 20min.
3. On the floured surface, roll out a piece to a 18~20cm long oval shape with a rolling pin. Then spread the bacon (50g each) on the dough.
4. Fold the dough onto itself length-wise : the right-most side onto itself and the left-most side onto itself. Both meeting along the centerline. Roll over the dough to flatten it lightly.
5. Fold the dough length-wise once more closing it onto itself form both sides again. Only this time, we are shaping it into a log (instead of aiming for flat). Pinch it with your fingers a little along the centerline to 'stitch' it together. Make all 4 logs in this way.
6. Place the dough logs side by side but not too close on a lightly floured cloth, seam side down to rest. Lift up the cloth between baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
7. Pre-heat the oven to 230℃.
8. Once the logs have risen, gently transfer them onto a parchment-lined baking sheet (seam side down).
9. Flour the dough logs lightly and start cutting them : Using a pair of clean kitchen scissors, make deep cuts in the dough at a 45 degree angle. At each cut, slide-push the dough alternatively to the left and then to the right.