Pain Au Bacon with 45% Whole Grain
36 Hour Method
Main recipe | ||
Weight | Ingredient | Baker's % |
350.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 35.00% |
200.00 | Wheat flour, white (industrial), 10% protein, bleached, unenriched | 20.00% |
300.00 | Wheat flour, whole-grain | 30.00% |
150.00 | Buckwheat flour, whole-groat | 15.00% |
820.00 | Water, tap, drinking | 82.00% |
20.00 | Salt, table | 2.00% |
200.00 | bacon, unprepared | 20.00% |
2,040.00 | Sub total | 204.00% |
Levain | ||
Weight | Ingredient | Baker's % |
150.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 15.00% |
150.00 | Water, tap, drinking | 15.00% |
300.00 | Sub total | 30.00% |
Add In | ||
Weight | Ingredient | Baker's % |
200.00 | Canadian bacon, unprepared | 20.00% |
200.00 | Sub total | 20.00% |
Final stage | ||
Weight | Ingredient | Baker's % |
200.00 | Wheat flour, white (industrial), 13% protein, bleached, enriched | 20.00% |
200.00 | Wheat flour, white (industrial), 10% protein, bleached, unenriched | 20.00% |
300.00 | Wheat flour, whole-grain | 30.00% |
150.00 | Buckwheat flour, whole-groat | 15.00% |
670.00 | Water, tap, drinking | 67.00% |
20.00 | Salt, table | 2.00% |
300.00 | Levain | 30.00% |
200.00 | Add In | 20.00% |
2,040.00 | Sub total | 204.00% |
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