Put the flour in a bowl, make a well in the middle by hand. Slightly warm 1/5 of the milk to around 35 ° C, dissolve the yeast in it and stir well. Pour the milk-yeast mixture into the well. Stir in some flour from the bowl until a paste forms. Cover this with more flour from the bowl and let rise for 15 minutes.
Add the rest of the milk and the salt. Mix everything by hand, adding small amounts of the softened butter. Then knead for about 10 minutes to form a smooth, supple dough.
Roll out the dough to approx. 35 to 40 cm and place in a greased tin or tray, round or square does not matter. Cover with a damp cloth and let rise for 1 hour.
Season the Creme Double with salt and pepper.
Before pouring the mixture onto the dough, pull up the edges slightly by hand. Distribute the mixture evenly on the dough. Spread the bacon cubes on the cake.
Bake the cake in the oven preheated to 220 ° C for about 20 minutes until it is lightly browned on the surface.
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