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?
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.