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Mar 5^th, 2026 at 4:07pm

Rabbitz Offline
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Hello Breadmaking Gurus,

I have found a recipe for making "Bacon Bread" or Ficelle du Lardon.

The recipe creates four large baguette style loaves which is excessive for an experiment.

It calls for:
900 grams of flour;
Tbsp of salt;
Tbsp of dry yeast;
150 grams of diced bacon; and
730ml of warm water.

Can I simply halves these amounts to make a half batch?

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #1 - Mar 5^th, 2026 at 4:24pm

Derek Offline
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Col, I quite often make loaves of bread using 400 grams of flour as that is a good size for my tin.

I would go

400 gms flour
1 teaspoons salt (Maybe en=ven a little less as the bacon has a lot of salt in it as well that will leach out as the fat renders during cooking)
3/4 tablespoon yeast
As much bacon as you want. Maybe half of the original.
350 ml of water

When doing the mix add 3/4 of the water and then as needed add half of what is left each time until you get the right dough. You may not need all of it.

I note it has no sugar in it. Sugar or honey feeds the yeast and helps to raise the dough so a teaspoon of either could be added to it. Even maple syrup.

I think a light sprinkle of either grated cheddar or parmesan on top just before going in the oven would finish it off nicely.

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Reply #2 - Mar 5^th, 2026 at 7:53pm

shackles Offline
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I added cheese and bacon after kneading. Spread the dough sprinkle cheese and bacon then roll up. You can see the cavity where the cheese melted.

20250802_175244_001.jpg (3518 KB | 25 )

Can't Get Full On Fancy

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Reply #3 - Mar 5^th, 2026 at 8:11pm

Derek Offline
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That looks good Brian. Yummy.

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Reply #4 - Mar 5^th, 2026 at 9:07pm

Bear Offline
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Looks very good mate enjoy cheers

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Reply #5 - Mar 6^th, 2026 at 7:03am

Rabbitz Offline
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Cheers Derek (et al).

Here is a link to the place where I got the recipes.

https://www.facebook.com/reel/937526852301240

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #6 - Mar 9^th, 2026 at 1:13pm

Rabbitz Offline
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First proofing

Bacon_Bread_1st_Prove.jpg (87 KB | 23 )

Colin

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Reply #7 - Mar 9^th, 2026 at 2:09pm

Derek Offline
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Looking goooood

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Reply #8 - Mar 9^th, 2026 at 2:39pm

Rabbitz Offline
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Second proof.

It's going quite well, so far...

Bacon_Bread_2nd_Proof.jpg (101 KB | 23 )

Colin

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Reply #9 - Mar 9^th, 2026 at 4:06pm

Derek Offline
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How much flour did you end up using???

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