750 grams low-protein bread flour
350 grams green pea flour
700 grams water, about 65°F
15 grams instant yeast
15 grams sea salt
500 grams pre-fermented dough (such as baguette dough)
400 grams bacon, cooked and chopped
3 percent lye solution (75 grams food-grade sodium hydroxide dissolved in 2,500 grams water)
For the Bread Dough:
Combine the bread flour, pea flour, water, yeast, salt, and pre-fermented dough in a 10- or 20-quart vertical mixer and mix on first speed for approximately 5 to 6 minutes. Mix on second speed for 1 minute. Do not overmix the dough or you will lose some of the green color. The dough will be still be a little soft and rough, but this is okay. Allow the dough to rise at room temperature for 1 hour.
Divide the dough into 110 grams pieces and pre-shape into triangles by folding the edges of the dough to the center on three sides. Allow the dough to rest for 20 to 30 minutes. Gently press the dough triangles flat and use a small bench knife to cut slits into the dough to create a leaf-like shape. Allow the dough to rise for 15 to 20 minutes, then chill in a freezer for 10 minutes to prepare for dipping in lye solution.
To Assemble and Serve:
Dip each leaf in the lye solution and place on a parchment-lined baking sheet. Bake Bread Dough for approximately 20 minutes at 425°F until golden brown.