Inspired by Txfarmer's post ( http://www.thefreshloaf.com/node/14636/auvergne-rye-baguette-bacon ) last week I baked Leaders Auvergne Rye with Bacon today. I didn't have the really open crumb txfarmer had but I'm pleased with the results. These loaves were proofed in the fridge overnight which, if anything else developed a good 'skin' that made scoring easy. I expected more of a bacon flavor - I'd say there is a hint of flavor but not much more - which is disapointing after adding seven slices of bacon! I can't say this is one of my favorites from Local Breads but I may try it again some time. On to the pictures...
