Thursday, April 27, 2017

Bacon Bread

Today I made Pain au Bacon from the Ken Forkish cookbook Flour Water Salt Yeast.  The kitchen smelled amazing while it was baking.  This is my first time making the Pain au Bacon and the bread is delicious.

See all those bacon bits?

This bread is a levain bread, made from the wild yeast that is everywhere.   I got interested in these recipes when our neighbor, Peter, shared some amazing bread he baked from the Ken Forkish book and method.   Peter bases his recipe on the book recipe Field Blend #2 adding fennel seeds and caraway seeds and some honey.  I call it Peter's Bread and it is John's favorite bread ever.  So for John's birthday, I learned how to make Peter's bread.  I've made it several times and it is really good.

Yesterday we bought a 50 pound bag of Shepherd's Grain flour, which is what Ken Forkish uses.  Shepherd's Grain is a Northwest Regional group of farmers who are good to the soil.  Their flour is used by many of the local artisan bakeries, including Ken's Artisan Bakery (Ken Forkish bakery).  We bought a 50 lb bag of Shepherd's Low Gluton flour at Cash and Carry for $17 .

Besides the book and Peter's tips on making the bread, I found a series of YouTube videos Ken Forkish made  to illustrate his methods.  They were very helpful.  Here is one on feeding the levain.

1 comment:

Tiffani Penson said...

Wow! I can't wait to taste this!! It looks like a professional baker made it!