Oct
08
2015
3
By jacob burton
Description
Pancetta and parsley are a great, classic flavor pairing, and when combined with our standard sourdough boule recipe, yields a special, delicious bread. Use this bread to accompany soup, make a grilled cheese or just eat as is.
Ingredients
275 g
Water (Warm) 500 g
Poolish Starter (See links below for more info) 500 g
Bread Flour 20 g
Parsley (Roughly Chopped) 300 g
Pancetta (Thinly Sliced and Minced)Instructions
- In an appropriate sized container, mix water and sourdough starter together, dispersing the poolish starter into the water.
- Add flour and stir together just long enough so that a loose, shaggy dough is formed.
- Cover with plastic wrap and allow to autolyse for 20-30 minutes.
- After autolyse period, add parsley and pancetta and knead for 5-10 minutes using the slap and fold method, until the dough can almost pass the windowpane test. Note: No additional salt is added to this dough since it provided by the pancetta.
- Perform a standard stretch and fold, and allow to bulk ferment for 2-4 hours at room temperature, or until the dough has nearly doubled in volume. You can also retard fermentation at this point by placing dough in the refrigerator for up to 2 days.
- After bulk fermentation is complete, gently remove dough from container, being careful to not completely de-gas.
- Perform a standard stretch and fold, ending seam side down, and then use a few cupping tension pulls to form dough into a tight boule.
- Cover loosely with plastic wrap and allow to to bench rest for about ten minutes.
- After bench resting is complete, perform another series of tension pulls to ensure a well formed loaf and gluten structure, and then rest seam side up in a canvas lined banneton that has been dusted with flour. Cover with plastic wrap and allow to proof for 1.5-3 hours at room temperature, or until the loaf has grown to about 1.5-2 times its original volume.
- While the bread is proofing, pre-heat a large cast iron dutch oven with lid on the middle shelf of a 500°F/260°C oven for at least 45 minutes prior to baking.
- Remove proofed dough from banneton using a gentle fliping motion and place seem side down into pre-heated dutch oven, being careful not burn yourself (the dutch oven will be very hot).
- Cover with pre-heated lid and bake covered at 500°F/260°C for 20 minutes.
- After 20 minutes, remove lid, reduce heat to 425-450°F/218-232°C for another 30 minutes, or until the bread is a dark golden brown and sounds hollow when you thump the bottom with your thumb. If unsure, you can measure the internal temperature of the loaf using a probe thermometer. You're looking for an interanal temp of about 200-205°F/94-96°C.
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There are 3 Comments
It's called "hooch" and it's
Submitted by jacob burton on Wed, 2015-08-19 05:23
It's called "hooch" and it's the alcohol that is produced by the fermentation process. Depending on what the starter is fed, this hooch can be clear to brown. Good luck.