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Pancetta-Parsley Sourdough Boule - Recipe
|500||g||Poolish Starter (See links below for more info)|
|20||g||Parsley (Roughly Chopped)|
|300||g||Pancetta (Thinly Sliced and Minced)|
- 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.
If you're new to bread baking and this recipe seems a little over your head, fear not, we have the resources to bring you up to speed in no time.
SCS 19| The Twelve Steps of Bread Baking - Audio Lecture (Particularly of interest is the discussion on autolyse and fermentation).