HOW TO MAKE

A. Bread Dough

1. Mixing the dough: Mix all ingredients at low → medium speed to 70–80% gluten development. Dough temperature: 24–25℃.
2. First proof: Proof at 26–27℃ for 60 minutes until doubled in size.
3. Dividing & Resting: Divide into 180 g portions and rest for 15 minutes. Shape & fill: roll out the dough and pipe 20–30 g cream cheese filling into the center. Fold both sides over and shape into baguette.
4. Topping: Place bacon and sun-dried tomato slices on top. Lightly brush with olive oil and sprinkle with shredded cheese + parmesan.
5. Final proof: Proof at 28℃ and 75% humidity for about 40 minutes.
6. Baking: Top heat 220℃/bottom heat 200℃ for 15–18 minutes (steam for the first 3 seconds). 70–80% gluten development.
   Dough temperature: 24–25℃.

B. Savory Mayonnaise Sauce

1. Mix the mayonnaise, egg yolk, sugar and condensed milk (or honey) until combined.
2. Gradually add milk to adjust the consistency until soft enough to pipe.
3. Season with salt and pepper.
4. Transfer to a piping bag and use as needed.

C. Characteristics

Basil & tomato powder → aroma and attractive  color.
Cream cheese filling → a soft, moist and rich interior.
Bacon, sun-dried tomato & cheese → balanced savory, gently tangy richness.
Crisp crust, moist crumb → a premium savory baguette.