The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Au Bacon - Ken Forkish

evonlim's picture

Pain Au Bacon - Ken Forkish

hello.. i like to share a sourdough bread baked by my lovely friend HK. i did mentioned and shared one of her loaf she made the last time. proud to say that i shared my starter with her. i can't remember how long ago, 6 months maybe. and she is baking marvelous bread since. one day, she asked me to recommend some bread books to buy. and i mentioned Ken Forkish and Peter Rainheart. i myself did not owned any but would love to one day. i did went through the reviews of the books at Amazon. and i liked both. any opinions or feedback about this bread book by Ken Forkish? 

this is the exact words she said: Just baked, my house smell like roast pork , hahaha!  


and she asked: You think the top burnt ? 

i replied no.. 

what do you think ?

to me, it is just lovely ...



JK fumbles about's picture
JK fumbles about

I really like Ken Forkish's book. Neat ideas and an inspiring read too. Nice and honest. That loaf looks great, no scoring- natural fissures look really cool!

evonlim's picture

thank you for your feedback on the book and the loaf. my friend would be happy to hear that.


PirateJeni's picture

That's just stunning! I don't think the crust is burnt at all.. I like all my loaves to be a little dark though, so maybe I'm not the one to ask.

breadforfun's picture

Hi Evon, I don't think it looks burnt at all, it has a very nice color.  Not that it detracts at all, but it is a little surprising to see the flour remaining from the brotform browning.  Are you using a 50% rice flour mixture?


dabrownman's picture

But it is boldly baked :-)  Nothing like a the smell of a roasting pig to make one hungry!  Bacon is the pig's gift to the world.

Tell HK she did well and wish her happy baking too!

isand66's picture

Very nice looking bread your friend baked.  Not too dark for my taste.

Song Of The Baker's picture
Song Of The Baker

You had me at bacon.  ohhhhh boy.



evonlim's picture

haha.. you are an easy person to pleased. glad you like it :)


Kuan's picture

Thanks everyone for your compliments and especially to Evon for your kindness in posting and all the guidance and encouragements. You finally got me out of my shell to write , hahaha..

The fact is, this is my very first loaf from Ken Forkish 's book, feels pretty amazing now you guys convinced me that I did OK. it did smell a little burn coming out of the oven. However the dark crust crumbled and fell as I sliced through the bread, hence no burn taste in the mouth. 


I used rice flour for the brotform in the previous bake but AP for this loaf, perhaps some remained.

Someone please enlighten, what is the effect of rice flour on crust/ bread since I am a novice in bread baking. There is no rice flour in this bread, made as per Ken's recipe.