November 14, 2015 - 7:06am
Saturday Morning Pain au Bacon!
Hey everyone, just wanted to share a loaf I was pretty happy with!
Pain au Bacon as per Ken Forkish's Flour Water Salt Yeast, except with some modifications (I used a higher percentage of rye flour than he calls for and I did the final rise overnight in the fridge instead of at room temp for 4 hours). Overall, I'm quite happy with the crumb structure, it could be a little more open but will make for nice toast :) The smell of this baking was DIVINE. It took a lot of self restraint to not just stick my head in the oven every few minutes to get a whiff haha. But gotta keep that oven temp up! Anyway, let me know what you think:
Share
with some breakfast sausage and eggs on it:-)
Happy baking
having only been at this for about a year but I think that crumb looks mighty fine. Is that a Lodge pan and do you have a domed lid for it? Thanks
And bacon?!!! You said you WERE happy with it. Around here, it wouldn't have lasted long, either! Thanks for sharing and for your family's sake, please make it again soon!
Cathy
Lovely, just lovely! Mmmm Bacon!
Good looking loaf and crumb, even crust colour all around, good shoulders on the slice. Where's that smell button? :)
Bet the taste is as wonderful. Will have to try this.
Looks perfect. The only thing that would make this one better would be some cheese :)
My housemates and I did some serious damage on it haha, it was great toasted in butter in a skillet and topped with a fried egg for breakfast.
And @tom scott, it is indeed a Lodge pan, 10 inch skillet. I don't have a lid for it, however I do have an identical Lodge pan which I flipped over and used as a cover on this bake! I was kinda experimenting as I don't have a dutch oven right now, but the two pans together made a pretty functional steaming environment for the bread.