The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Au Bacon with 45% Whole Grain

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CeciC's picture
CeciC

Pain Au Bacon with 45% Whole Grain

36 Hour Method

Main recipe
WeightIngredientBaker's %
350.00Wheat flour, white (industrial), 13% protein, bleached, enriched35.00%
200.00Wheat flour, white (industrial), 10% protein, bleached, unenriched20.00%
300.00Wheat flour, whole-grain30.00%
150.00Buckwheat flour, whole-groat15.00%
820.00Water, tap, drinking82.00%
20.00Salt, table2.00%
200.00bacon, unprepared20.00%
2,040.00Sub total204.00%
Levain
WeightIngredientBaker's %
150.00Wheat flour, white (industrial), 13% protein, bleached, enriched15.00%
150.00Water, tap, drinking15.00%
300.00Sub total30.00%
Add In
WeightIngredientBaker's %
200.00Canadian bacon, unprepared20.00%
200.00Sub total20.00%
Final stage
WeightIngredientBaker's %
200.00Wheat flour, white (industrial), 13% protein, bleached, enriched20.00%
200.00Wheat flour, white (industrial), 10% protein, bleached, unenriched20.00%
300.00Wheat flour, whole-grain30.00%
150.00Buckwheat flour, whole-groat15.00%
670.00Water, tap, drinking67.00%
20.00Salt, table2.00%
300.00Levain30.00%
200.00Add In20.00%
2,040.00Sub total204.00%

I used a young Levain, which was fermented at 25C for 8 hours, which is a little less than double when i ready to mix. 

I pan-fried the bacon, seperated the drippings and bacon, both are added with starter and salt. 

It fermented at around 27C for 3 hours and went right back into the fridge for 12 hours. It has doubled in size in the fridge, it then warmed up for 2 hours, which pushed it passed the double mark and closer to 2.25.

Since the bulk fermentation was a little too long, after pre-shape it rested for 15 minutes. then final shape n proof for 30 mins. 

I will double the bacon next time, as its taste isnt too strong. 

 

The Second Crumb shot is from the first loaf, it seems to me that the second loaf has overproofed  in the fridge

Comments

PNotly7123's picture
PNotly7123

MMMMMMMMMMMM nice

isand66's picture
isand66

Great looking bread.  I've made bread with bacon before but never thought to add the drippings..nice idea.  Makes me want to go fry up some bacon :).

Regards.
Ian

CeciC's picture
CeciC

Actually I stole this Idea from Ken Forkish FSYW. He has created the bacon bread which I then adopted it to my 36hours bread.

Adding the drippings intensified the flavor by a lot. Give it a shot I can imagine it with your caramelised onion as well. they would pair up nicely

Cheers

Cecilia

golgi70's picture
golgi70

Speaking without experience on the loaf I think you might want to use traditional belly bacon opposed to Canadian bacon. You'd render a lot more fat in the frying process along with stronger bacon flavor.  It says buckwheat flour and then whole groats.  I'm assuming this was flour from the whole grain?  

Put it to the real test and make an egg sandwich on it.  Yum

Cheers

josh

CeciC's picture
CeciC

Totally agree Josh!!!

Im gonna hit it with traditional bacon X2!! 

Now I really want a fried egg and extra bacon with chilli tomato sauce sandwich!!My weight gonna suffer from your evilish  idea 

Cheers

Cecilia

dabrownman's picture
dabrownman

bacon in it, or other smoked meat, will be just plain delicious.  Put some mayo, lettuce and tomato on it and you have a BLT.  Now I want a piece of smoked ham and cheese bread with a little mayo, tomato and lettuce on it.  Rye bread with onion and pastrami in it would be nice too:-)  I think you have your sandwich in a bread combo is very interesting and has to taste great too!  Well done and

Happy Baking CeciC

David Esq.'s picture
David Esq.

you can bake it right into the bread, and have BLT bread?

dabrownman's picture
dabrownman

also blend up the L and T and use that for the dough, liquid.  But then you have to clean the blender before making Pina Coladas and who wants to let that cleaning get in the way of a tropical drink in teh summer!.  Making a flat bread with cherry tomatoes and lettuce on top would work better.

CeciC's picture
CeciC

Actually I have tried adding tomato paste, juice into dough but the flavor isnt strong enough to taste.

Any suggestions?

 

CeciC's picture
CeciC

Now you remind me of your pretty pic of smoke n grill!! I should fly over to steal some of your smoke and fruit!! 

Of coz and a few loafs of bread as well!!!!

Cecilia

Mebake's picture
Mebake

Nice crumb and crust, Ceci. I see you are improving fast!

CeciC's picture
CeciC

Hi Khalid

Actually is your comment on my last post clicked!! 

I have gone light with flouring my work bench n you can see from the second pic the strands of dry flours aint as much as last time. But I still have to work on shaping. I think I didnt have the seam closed properly, which caused the bottom to be a little dense.

Thank you very much

Cecilia