April 13, 2016 - 11:01am
Pain au Bacon
I have made this in the past and due to hubby requesting it again, I oven fried a full pound of bacon and made it again.
This bread is a Ken Forkish (FWSY) pure sourdough with an overnight fermentation. It is shaped and proofed at room temperature the next morning. It uses pretty well all unbleached flour except for the local partially sifted flour that I used in the levain. I think that next time, I will try to increase the amount of whole grain in it. Anyhow, here is the required crumb shot which I managed to take before it all disappeared.
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bacon in there greasing up the starch! Talk about slippery:-) Had to taste great. All it needs is to be toasted with butter, jam melted cheese and an egg on top! I would make this but Lucy would eat it all and I would't get any.... It would be better with some whole grains in the mix for sure - but that is just me..Well done and happy baking
I always appreciate your feedback. I did cook the bacon until it was super crispy to remove as much of the fat as possible but then again, the recipe has you add 2 tbsp of bacon fat in it. It does taste great. There is a tiny bit left and your idea of a sandwich might just be what I have for dinner. =)
The crumb shot sealed the deal for me! Great job!
Oh gosh, that looks yummy! I have seen that recipe in FWSY and it's certainly on my list to make. Does it really take a whole pound of bacon for one loaf? Eeek! That would be one for me and the DH, not for the shop. :)
And it is delicious. I took DBM's advice and had a egg and cheese sandwich with the bit if bread that I was able to sneak away from Hubby. He pretty well inhaled the one loaf and I gave the other one away. I have to make 4 more on the weekend due to requests from friends.