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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

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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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Reply #10 - Mar 9^th, 2026 at 4:07pm

Rabbitz Offline
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Waiting for them to cool.

Why does it take so long?

I think the dough was a little too wet, I added more flour but might have needed more. Probably needed 275 to 300ml instead of the ~325 I used.

Ran it for 20 mins at 225°C, then an extra five minutes as they looked a bit pale.

Cooling.jpg (131 KB | 15 )

Colin

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Reply #11 - Mar 9^th, 2026 at 4:41pm

Rabbitz Offline
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Yum. Even Toni said I can do that again.

Slightly doughy in texture but I think it's due to a too wet dough.

The fold and slap knead make life so much easier!

Ready_to_eat_001.jpg (105 KB | 18 )

Colin

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Reply #12 - Mar 9^th, 2026 at 6:39pm

Derek Offline
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Looks the goods for sure. Yum!!!!!

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Reply #13 - Mar 15^th, 2026 at 1:16pm

Rabbitz Offline
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Decided to have another go at this.

I slightly reduced to water and the dough was just as sticky and pliable, so all good.

However, I misread my chicken scrawl hand written recipe. Sad

Instead of 3/4 tablespoon of yeast, I only added 1 teaspoon. Angry

The first proof was very slow. That is when I realised. Instead of 1 hour I left it for 1.5 hours. Second proof was 2 hours and the third 1.75 hours.

It is currently in the oven.

Sadly it was not ready for lunch... Grin

Colin

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