SB 006| Pancetta-Parsley Sourdough Bread

This video takes our Basic Sourdough Bread Recipe and adds parsley and pancetta. It's great served lightly grilled with a little olive oil, topped with piece of sliced tomato and basil or for grilled cheese.

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There are 2 Comments

Hoodah's picture

This is a great recipe and with some great technique.

I have a few questions about this recipe. You say to autolyse for  20 - 30 minutes. Why the 10 minute spread? How would I know how long to autolyse?

Also, during the baking phase, when you say to turn the oven down to between 425 and 450 depending on how your oven, and I can't make out what you're saying, but I think it's the word system? and how it cycles and heats. I'm curious as to why how the oven operates would dictate the remaining bake temp and how would one know what the temp should actually be. Perhaps the remaining temp is not as critical as the internal temp. I set my temp at 435 for 25 minutes and achieved an internal temp of 206 degrees.

I used a baking stone and a 10" flower pot. Can't figure out how to imbed an image or I'd show you the results.

Would you be able to tell me the inside dimensions of the banneton you used in the video? It looks fairly deep and I would like to purchase one with the same dimensions.

jacob burton's picture

Hi Hoodah, welcome to Stella Culinary!

Autolyse

The 10 minute spread is because 20 minutes is the minimum you should autolyse to get the full hydration results. I personally prefer to autolyse sometimes as long as 2 hours, but 20-30 minutes will get the job done.

Oven Temperature

The way ovens heat themselves is with an oscillating temperature differential. So, if you set an oven to 400°F degrees, the oven will actually heat itself to 425°F, turn itself off, drop to 375°F, and then turn itself back on. The temperature differential for ovens depends on the brand, how well tuned the oven is, etc. So in other words, everyone's oven is different, and they should only use my temperatures as a starting point, not gosple. It sounds like you did just that, and your bread came out great.

Posting a Picture

To post a picture, check out the 5th video down on this help page: http://stellaculinary.com/how-to-use-stella-culinary

Don't let the old design in the video confuse you; all the functionality is still the same.

Looking forward to seeing your bread. Please let me know if you have any more questions.

Jacob