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: