Vibrant Orange Sourdough... with Pancetta + 100% Whole Wheat SD with 50% Sprouted

After baking a loaf of yellow bread, it makes total sense to attempt creating orange bread next, right? This might sound odd at the beginning: mangoes, carrots, coconuts, oranges, ginger and coriander with… pancetta? But not so much if you think about how heavenly a combo prosciutto and peaches (or melons) make.

Vibrant Orange Sourdough with Pancetta

Dough flour (all freshly milled):

180g      60%       Whole white wheat flour

60g        20%       Sprouted white wheat flour

60g        20%       Pearl barley flour

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

For coconut milk (or sub 42g canned coconut milk):

14g        4.6%       Coconut cream powder

28g        9.3%       Hot water

For dough:

260g     86.7%      Dough flour excluding bran for leaven

156g       52%       Water

49g      16.3%       Whey

42g         14%       Coconut milk

90g        30%        Leaven

9g             3%       Vital Wheat Gluten

10g        3.3%       Alt Altus

5g          1.7%       Salt

90g         30%       Finely shredded carrots

1/2 tsp       -%       Orange zest (from 1 medium orange)

1/4 tsp       -%       Coriander powder

1/4 tsp       -%       Freshly grated ginger

Add-ins:

30g        10%       Dried mangoes

12g          4%       Crumbled crisped pancetta (from 4 thin slices)

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245g      80.3%     Whole grain

292g      95.7%     Total hydration (the carrots contribute to extra moisture)

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Soak the dried mangoes in enough hot water to rehydrate. Set aside until needed.

Dissolve the coconut cream powder in the hot water if using.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 1.75 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Leave to proof for 20 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

The nuttiness and sweetness of barley and sprouted white wheat go very nicely with the fruits and spices in this bread. Biting into the pancetta bites gives a surprising burst of saltiness, which helps to balance the sweetness and keeps things interesting.

Inspired by Dabrownman’s mushroom-pie-looking apple pie, some of the pancetta went into this miso mushrooms stuffed aubergine  

100% Whole Wheat Sourdough with 50% Sprouted

Dough flour:

150g      50%       Whole red wheat flour

150g      50%       Sprouted red wheat flour

For leaven:

10g        3.3%       Starter

40g      13.3%       Bran sifted out from dough flour

40g      13.3%       Water

For dough:

260g    86.7%       Dough flour excluding bran for leaven

208g    69.3%       Water

52g      17.3%       Whey

90g         30%       Leaven

9g             3%       Vital Wheat Gluten

5g          1.7%       Salt

___________

305g      100%     Whole grain

305g      100%     Total hydration

Sift out the coarse bran from the dough flour, reserve 40g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, about 5 hours.

Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 2.5 hours, with two rounds of stretch and fold after 20 and 60 minutes.

Preshape the dough then let it rest for 20 minutes. Shape the dough and put in into a banneton. Leave to proof for 15 minutes before retarding for 20 hours.

Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes.

Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.

Due to improper shaping, the cross-section of the bread came out to be a bit irregularly shaped. However, it was well-proofed with pretty open crumb and a lightly blistered shiny crust.

This one has a very robust flavour with prominent sweetness. Its taste is distinctive to regular unsprouted red wheat bread.

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