The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Auvergne Rye with Bacon

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occidental

Auvergne Rye with Bacon

Inspired by Txfarmer's post ( http://www.thefreshloaf.com/node/14636/auvergne-rye-baguette-bacon ) last week I baked Leaders Auvergne Rye with Bacon today.  I didn't have the really open crumb txfarmer had but I'm pleased with the results.  These loaves were proofed in the fridge overnight which, if anything else developed a good 'skin' that made scoring easy.  I expected more of a bacon flavor - I'd say there is a hint of flavor but not much more - which is disapointing after adding seven slices of bacon!  I can't say this is one of my favorites from Local Breads but I may try it again some time.  On to the pictures...


 


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