The night before you want bacon, dip bacon strips (2–3 per person) in a medium bowl of flour to coat completely. Shake off any loose flour and lay the strips on a parchment-paper-lined sheet pan in a single layer (if you need to stack the bacon, lay parchment between each layer), cover the pan with beeswax wrap or a final layer of parchment, and refrigerate overnight.

In the morning, heat the oven to 400° and bake the bacon uncovered in a single layer (not stacked) right on the parchment-lined sheet pan(s). When the bacon is starting to brown, about 5 minutes, use tongs to flip the slices over, and continue cooking until the bacon is evenly browned and crispy, about 10 minutes total. With the tongs, move the cooked bacon to a paper-towel-lined plate to drain briefly. Serve warm.