Stuffed Baguettes with Bacon and Cheese

How to prepare stuffed baguettes with bacon and cheese

1. Cut the bacon into cubes and fry without any added fat until crispy. Drain on paper towels.
2. Preheat the oven to 220°C and place a small pot of water on the lowest rack.
3. Divide the dough into 3 pieces. Roll each piece into an oval sheet, not extremely thin. French dough is easy to work with, so I stretched the sheets by hand.
4. Spread each sheet (leaving the edges free) with a thin layer of sour cream. Sprinkle with a layer of cheese. If you like, season with a little ground pepper now. Sprinkle with bacon cubes.
5. Roll up the sheets. Place the rolls on a baking tray lined with parchment paper (if you don't have parchment, you can sprinkle the tray with cornmeal). Place the rolls with the seam side down. Insert parchment paper (or aluminum foil) between the rolls so the breads rise upward and don't spread sideways.
7. Using a sharp knife (I used a box cutter), make incisions along the length of the rolls (see photo 5). Add 1 teaspoon of sour cream into each incision, then fill them with grated cheese (be sure to get some cheese on the edges of the rolls too). Sprinkle with more black pepper and Herbs de Provence.
8. Let the baguettes rise for 15 minutes.
9. Bake the baguettes at 220°C for 25 minutes, until golden brown. Best served warm. Store in a plastic bag - they stay soft and fluffy the next day too.

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