Steps

1. Prepare a container.
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2. Add lukewarm water (125g), instant dry yeast (2g), and sugar (3g) to the container and mix.
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3. Add bread flour (150g) and salt (2g), and mix.
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4. Using a spatula, rub the ingredients against the side of the container until smooth and no dry flour remains.
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5. Cover to prevent drying.
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6. Let it undergo the first rise at room temperature for about 1 hour. (Key Tip!) If you want to make the dough the day before, let it cold ferment overnight in the vegetable crisper.
   🕒 01:21
7. Prepare a mold using a baking tray or a milk carton. If using a milk carton, cut it to half its height to form a box shape.
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8. Stand the pouring spout up to create a box shape.
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9. Overlap the seams by about 5mm to 1cm to create a rectangular mold approximately 20x15cm.
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10. Reinforce the sides of the mold with the cut-off pieces of the milk carton.
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11. After the first rise, when the dough has doubled in size, gently press it down with a spatula to release the gas.
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12. Line the inside of the mold with parchment paper.
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13. (Key Tip!) If you don't have a mold, you can substitute by cutting a large piece of parchment paper and twisting both ends like a candy wrapper to create a mold.
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14. Scoop the dough directly into the mold.
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15. Transfer the degassed dough into the mold and spread it evenly.
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16. Let it undergo the second rise in a 40-degree Celsius oven for 30 minutes.
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17. Trim the woody ends of the shimeji mushrooms (100g) and separate them into small florets.
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18. Cut the half bacon slices (4) lengthwise into thin strips about 1cm wide.
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19. In a bowl, mix mayonnaise (1 tbsp) and grainy mustard (1 tsp).
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20. Once the second rise is complete and the dough has increased in size, preheat your oven to 200 degrees Celsius.
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21. On top of the proofed dough, arrange the separated shimeji mushrooms, the thinly sliced bacon, and the mixed mayonnaise and mustard.
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22. Sprinkle with salt (a pinch) and top with mixed cheese (50g).
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23. Drizzle mayonnaise over the entire surface.
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24. Sprinkle with coarsely ground black pepper.
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25. After adding the toppings, reduce the oven temperature to 180 degrees Celsius and bake for about 25 minutes, or until golden brown.
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