1. Add bread flour, salt in a heatproof bowl. Add boiling water and mix well, using spatula until uniformly blended. Cover with plastic wrap until use. Or you can leave it in the fridge overnight.
2. Add all bread ingredients and the yudane from #1 in the pan of your bread machine (as per manufacturer instructions) add yeast in the yeast compartment. Select dough cycle and press start.
3. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and cover it with a wet cloth. Take bench time for 15~20min.
4. Grease the pan (I used a 18x18cm square mold). Punch the dough down, divide them into even-sized pieces (16 pieces) and place them in the mould. Note : leave some space between balls, the dough will double in size. Cover and let the dough rise in a warm place (or an oven at 35℃) until the dough has doubled in volume for about 40 to 60 min depend on season.
5. Sprinkle the flour lightly over the leavened bread and pre-heat the oven to 170℃. Reduce to 160℃ and bake it for about 15 min.
6. Remove from the oven and let it cool down on a wire rack.
7. Decorate the bread as you want :-) Black bread is tasty with whipped cream, strawberries jam, nutella, etc. Of course the butter too! Enjoy!
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.