Pancetta-Parsley Sourdough Boule - Recipe

Summary

Yield
1 Large Loaf
SourceJacob Burton
Prep time5 minutes
By Line
Recipes
Site CategoriesSourdough Breads Ingredients Pancetta Parsley

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

275gWater (Warm)
500gPoolish Starter (See links below for more info)
500gFlour, Bread
20gParsley (Roughly Chopped)
300gPancetta (Thinly Sliced and Minced)

Instructions

Note: A video demonstrating this recipe is available here.
  1. In an appropriate sized container, mix water and sourdough starter together, dispersing the poolish starter into the water.
  2. Add flour and stir together just long enough so that a loose, shaggy dough is formed.
  3. Cover with plastic wrap and allow to autolyse for 20-30 minutes.
  4. 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.
  5. 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.
  6. After bulk fermentation is complete, gently remove dough from container, being careful to not completely de-gas.
  7. 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.
  8. Cover loosely with plastic wrap and allow to to bench rest for about ten minutes.
  9. 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.
  10. 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.
  11. 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).
  12. Cover with pre-heated lid and bake covered at 500°F/260°C for 20 minutes.
  13. 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.