パン（ベーコンエピ）｜はるあんさんのレシピ書き起こし

Weigh (A) in a bowl and knead by hand for 1 minute.
Wrap the dough in plastic wrap and leave it at room temperature for 30 minutes (primary fermentation).

Divide 1 into 8.
Roll out the dough with a rolling pin so that it is slightly larger than the bacon.
Place the bacon on top and sprinkle with black pepper and cheese.
Roll the dough into a stick while rolling the bacon.
Pinch it with your fingers to secure the seam.
Place it on an iron plate and spray it with a mist.
Leave in a warm place for 20 minutes (secondary fermentation).

Preheat the oven to 230 degrees.
Use scissors to make diagonal cuts in the bread dough and shift them alternately.
Drizzle a little olive oil over the bread dough.

Bake in the oven at 230 degrees for 10 minutes.
Check the doneness of the bread dough.
If the grilling time is not enough, switch the top and bottom of the iron plate and extend the grilling time.
It is complete when the surface is browned.