Sourdough Bread and some Charcuterie

Hello TFLers! I can't believe that I still haven't posted for the whole year of 2022! No post for a whole year? Of course, I can't let that happen.

Face-to-face classes have come back this year so I'm even busier, work has increased exponentially compare to pre-pandemic times; catching up from the two-year absence of face-to-face learning, while still dealing with the challenges of the pandemic. Still, we're so thankful, we are still alive with God's help and mercy.

All of that means limited time to bake and almost no time to post. Here is one of my seldom bakes.

With wonders of online shopping (which I am thankful that it is slowly becoming the norm), I found an authentic imported charcuterie package on sale, what a steal! So I made this bread to accompany it. I was looking for something rustic and crusty but soft to let their flavors shine.

Clockwise from top right: Prosciutto crudo, Salami Napoli, Capicollo, Pancetta Arrotolata, Jamon Serrano, Chorizo Iberico, and Mortadella in the center.

 
The dough is very simple: Flour, water, and salt, and sourdough. 70% hydration, 19% prefermented flour. Fermented for 4 hours and given 3 stretch and folds then refrigerated overnight. No preshape nor even shaping, just plopped onto a pan oiled with EVOO. Proofed for 3 hours then baked at 250C until done.

 Because of there was almost no shaping or degassing it has "the room where the baker sleeps" but nevertheless, I was rewarded with one beautiful crumb, at least in my sight and taste.

 


My mind was blown with how good the combination was of good bread and good meat without other fancy add-ons. The bread was just crusty and sturdy enough but soft and stretchy, sweet and wheaty and mildly tangy; the perfect vehicle for the charcuterie.

I really enjoyed the diversity of flavors and textures of the meats, especially that I have never tasted authentic charcuterie, though, I make my own and was surprised on how close they were to the texture and flavor to the real deal. I was partial to the Jamon Serrano and Chorizo Iberico followed by Salami Napoli and Mortadella but all of them were good. 

 I hope you enjoyed this post and I do hope to have more time to post in the future.