Easy Crunchy Bacon Epi, Overnight No-Knead Bread


No-knead Bread Can Be Shaped

If you can form it, you can expand the variety of breads. If the water content is over 80%, it is quite difficult to handle, so I lowered the ratio a little and tried 70%, and the dough became quite easy to handle.
I think even a beginner can do well with petite baguette that only need to be rolled out.

No Pot Required, Spray Required

By heating the campagne in a pot, it came out crispy without the need for misting. For this petite baguette, misting is a must. 3 or 4 light sprays will give it a crunchy texture.

Easy Crunchy Bacon Epi, Overnight No-Knead Bread

No-knead bread is famous for its campagne. Reducing the water makes the dough possible to shape. You can make crunchy bacon epi easily.
Prep Time10 mins
Rest Before Cook12 hrs
Cook Time1 hr
Servings4 pieces
  • wheat flour 300 g
  • water 210 g
  • salt 4 g
  • dry yeast 1 g
  • bacon 200 g
  • mustard
Electronic scales
plastic wrap
Silicone spatula
Silicon mat
Rolling Pin
Parchment paper
  • Put the flour, salt and dry yeast in a bowl and mix lightly.
  • Add the water.
  • Mix with a spatula until the dough is no longer powdery and comes together.
  • Cover with plastic wrap and let rise at room temperature (15-25℃) overnight or for about 12 hours.
Forming and Second fermentation
  • When the dough has doubled in size and you can see many small bubbles on the surface, the first fermentation is complete.
  • Line a work table with a silicone mat and sift the flour.
  • Line a baking sheet with cookie paper.
  • Using a spatula, remove the fermented dough from the edge of the bowl.
  • Mix the dough by scooping it up from the bottom, about 10 times, to make it strong and round. Be careful not to cut the gluten.
  • Drop the dough onto the floured surface of the work table.
  • Using an electronic scale and a skepper, divide the dough into four equal portions, each weighing about 130 grams.
  • Roll out the dough. If the dough is too sticky, add flour as needed.
  • The dough will be quite stiff at this point. Cover with plastic wrap and let the dough rest for 10 minutes.
  • Roll out the dough into an oval shape with a rolling pin.
  • Place the bacon and mustard in the front.
  • Roll from the front to the back.
  • Place the rolls on a baking sheet with the ends facing down.
  • Cover with plastic wrap and leave to ferment for 30 minutes.
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