Maybe my best loaf ever. Sourdough enriched with egg yolks and semolina flour – folded in pecorino, parmesan and crispy pancetta.
Maybe my best loaf ever. Sourdough enriched with egg yolks and semolina flour – folded in pecorino, parmesan and crispy pancetta.
by theresafungusamongus
2 Comments
theresafungusamongus
Mixed 2 egg yolks (35g) with 266g water, 75g peaked starter and 4g of salt with 310g of bread flour and 40g of semolina flour (lowered the salt because of extra salt going in from the cheeses and pancetta). Let rest for 45min, stretch and fold. Did 2 sets of coil and folds about 30 minutes apart before adding crispy pancetta (cooled), grated parmesan, pecorino romano and some freshly cracked black pepper (didn’t weigh these ingredients it was probably about 150g all together). Did another coil and fold after 45 minutes. Ferment for another 4 hours, preshape & bench rest 30 min, banneton rest 30 minutes, overnight cold ferment. Baked in DO at 450F lid on for 25min, lid off for 15, on the rack for 15.
So pleased with how it came out, the crust is super crispy and cheesy, but the interior is so light and spongy and delicate.
2 Comments
Mixed 2 egg yolks (35g) with 266g water, 75g peaked starter and 4g of salt with 310g of bread flour and 40g of semolina flour (lowered the salt because of extra salt going in from the cheeses and pancetta). Let rest for 45min, stretch and fold. Did 2 sets of coil and folds about 30 minutes apart before adding crispy pancetta (cooled), grated parmesan, pecorino romano and some freshly cracked black pepper (didn’t weigh these ingredients it was probably about 150g all together). Did another coil and fold after 45 minutes. Ferment for another 4 hours, preshape & bench rest 30 min, banneton rest 30 minutes, overnight cold ferment. Baked in DO at 450F lid on for 25min, lid off for 15, on the rack for 15.
So pleased with how it came out, the crust is super crispy and cheesy, but the interior is so light and spongy and delicate.
Wow just wow