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
Comments
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
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
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
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
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
you can bake it right into the bread, and have BLT bread?
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.
Actually I have tried adding tomato paste, juice into dough but the flavor isnt strong enough to taste.
Any suggestions?
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
Nice crumb and crust, Ceci. I see you are improving fast!
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