Introduction: Bread Roll With Speck and Pecorino Cheese
This is one of the dishes that i usually prepare for my university lunch!
I hate the taste of the caffetteria dishes and i don't want to buy a stupid sandwich every day... Home meals are the way!
It's really easy to prepare, tasty, you can make it with basically every ingredient that pops in your mind and they're good even after 2 or 3 days, these are the wonders of bread.
This is not a traditional italian recipe, but the tecniques i'll explain in this tutorial surely are! So it won't be easy to prepare it, be patient at every step, there will be hours of waiting between one step and another.
You'll have about 1 hour of work and 1 day of waiting between a step and another.
At the end i'll also explain how i made my 3 years old starter.
Step 1: Preparing the Ingredients
These are the main ingredients that you'll need to prepare this bread rolls, i made them with Speck, Pecorino cheese, Radicchio and some fresh orange juice to make the bread crust tastier, plus some spieces, you can obviously made this the way you prefer, it's a perfect meal to eat outside for a long day of work without breaks (I really don't like to eat sandwiches every day)
- 500g Floar 0
- 250ml Water
- EVO Oil
- Radicchio Salad
- Pecorino Cheese
- 1 Orange
Regarding the yeast I use my old starter that i refresh every week, but you can easily made this with regular beer yeast
Do not try to do this with baking powder!
For the starter:
- 100g starter
- 100g Floar 0
- 50ml Water
For regular beer yeast:
- 15g FRESH beer yeast (8g if you use the dryed out one)
- 150g Floar 0
- 75g Water
- 1 spoon of Sugar
Step 2: Refreshing the Starter
- For the Starter:
Take 100g of starter, mix it with 100g of Floar and 50g of Water (NO SALT! NO OIL!)
- For the Fresh Beer yeast:
Take 15g of yeast, dissolve them into 75ml of room temperature water and the sugar spoon.
Create the so called fontain with 150g of floar and pour inside the water mixed with the yeast.
- For the dry out yeast:
Take 8g of yeast, sift it with 150g of floar, add 75ml of water and the sugar spoon.
Mix it rapidly with your hands, cut a cross on top when it's smooth and elastic and put it in a bowl with some extra floar on top and a clean towel.
Let it rest for at least 8 hours (it should grow up to three times)
Step 3: Preparing the Dough
Here you've to deal with percentages (no need to pay too much attention to the actual weight of the ingredients).
Take the starter you prepared earlier, weigh it, take 3 times its weigh in floar and put it in a bowl, then take 1.6 times its weigh in water and mix it with the starter and one or two spoons of EVO Oil, don't worry if it won't entirely dissolve.
Pour the mixed water into the fontain of floar and start mixing it, try to keep the consistence of the dough about the same for all the mixing process, pouring the mixed water little by little.
When the dough will no longer stick to your hands add the Salt and mix it untill all the floar is absorbed.
Cut a cross on top of the dough and cover with a little floar and a clean towel in a bowl.
Let it rest for at least 12 hours (i wait up to 24 hours)
An example for the ingredients...
- 250g of Starter
- 750g of Floar 0
- 400ml of Water
- 2 spoons of EVO Oil (i usually use 1 spoon every 200ml of water)
- 1 spoon of Salt
Step 4: Preparing the Bread Roll
Prepare the ingredients you want to put in your delicious bread rolls.
I went with the following ones:
- Pecorino Cheese
- Radicchio Salad
Keep in mind when you chose the ingredients that you'll have to roll this thing after you stuffed it (so I won't use fresh tomatoes of potatoes for example)
for the spieces I went with these ones:
- Sweet Paprika
Speck, Pecorino and Radicchio are three ingredients with a strong flavor, you want to add some sweetness in it.
This is why the final and perfect ingredient is Half fresh-squeezed Orange Juice!
Prepare a clean surface (the perfect one is a wood chopping board), spread some floar on it and put over the grown dough (it should be about 3 times it's size by now).
Roll it out with some patience (you don't won't to rush it or you may rip it)
Season it with the ingredients prepared earlier and roll it up.
Now it's time to cut it in several rolls: with a long knife carefully cut the rolls and put it in an oiled casserole (like in the picture), pour the OJ on the rolls and let them rest while the oven heats up.
Cook for 40 minutes at 160°C.
Have a nice meal! you deserved it! :D
Step 5: The Wonder of Starter!
I used the starter for this recipe, also if i gave instructions for the regular beer yeast too it's seems to me only fair that i tell you how i prepared and refresh this magnificente bacterial culture.
Ingredients (for the first mixture):
- 200g Floar
- 100g Water
- 2 spoon of honey
Dissolve the honey in water and mix it with the floar, put the mixture in a jar covered with a table napkin. Let it rest for 2 or 3 days at room temperature
(put it in the turned off oven, don't touch it, leave it rest in the most regular environment)
Ingredients (for the refreshings):
- 100g of starter
- 100g of floar
- 50g of water
Take out the jar with the starter, you should see some bubbles in it (the bacterias ar growing!) throw the skin of the starter, more dry, and prepare 100g of starter (you can throw the rest).
Mix it with 100g of floar and 50g of water.
Repeat this step every 2 days for the first 2 weeks at least (i know, it's long and tedious, but you'll be rewarded for your effort).
After 2 weeks you can try some experiments with your own starter:
When you refresh it let it rest for 6 hours at 20°C, if it grows up to 2 or 3 times, it's ready.
How to use it:
The starter is yuor own son, you can't use it all in once:
When you refresh the starter devide it in 2 parts, put half of it back in the jar for the future and the other half in a bowl, with the classic cross on it and some floar covered with a towel.
After 6 or 8 hours you can mix it as explained before for whatever you want to cook!
(do not wait more then 24 hours or your bread/pizza will have an acid taste)
Participated in the
Bread Challenge 2017