To a medium bowl add: 667g bread flour, 74g semolina flour, 15g diastatic malt powder and 18g salt.
557 g bread flour, 74 g semolina flour, 15 g diastatic malt powder, 18 g salt
Mix everything until it’s completely combined.
Then add: 148g sourdough starter, fed and grown to its peak, and 456g water.
148 g sourdough starter, 456 g water
Mix the dough until you've hydrated all of the flour. Because the hydration is relatively low, you may have to knead it.
Put the dough back in the bowl. Pour 22g extra virgin olive oil over top. Cover it and leave it to rest for an hour to develop the gluten.
22 g extra virgin olive oil
Bulk fermentation
Perform a set of stretch and folds every 30 minutes.
Prepare the inclusions
Put a whole can of tomatoes in a mini chopper. I used a 400g can, about 14 ounces, but you'll need less. If you make the marinara sauce, you can take 60 grams from that.
Season with salt. Process it until it’s smooth. Put in a small bowl until you need it.
Put a bit of oil in a pan and heat it to medium heat. Add a bunch of baby spinach and put a lid on top. Stir once in a while.
When they’re wilted but still lush looking, season with some salt and add to a bowl until you need them.
Take two delicious boiled Italian ham pieces, also known as Prosciutto Cotto. First, cut them into thin strips. Then make those strips smaller by cutting the other way. Add to a small bowl until you need them.
Bulk fermentation, cont'd
After the third set of stretch and folds, perform a windowpane test to check the gluten development.
If the dough tears, put the dough away for 30 minutes, then do another set of stretch and folds.
Then add the dough to a medium Cambro container or similar. Level the top of the dough with a wet hand.
Mark where the top of the dough is and mark where the dough will have grown 25%.
Cover the dough and put it somewhere warm. I have my Brod & Taylor proofer set to 30°C/86°F.
Divide & pre-shape
When the dough has grown 25%, divide it into two equally sized pieces.
Then pre-shape the two doughs into a loose ball each. Let the dough rest uncovered on the kitchen counter for 20 minutes.
Final shaping
Be sure to flour the dough, so it doesn’t stick to the table and your rolling pin. Use the pan as a guide to how wide the dough should be.
Roll out a dough ball to be as wide as your pan and about 3-4 times longer. Tug on the corners to make the dough into a rectangle.
Add a thin layer of tomato sauce to the dough. Be sure to leave a border, so it doesn’t run out during baking.
60 gram tomato sauce
Add a layer of grated mozzarella cheese. Spread out some wilted baby spinach, and then add some ham.
60 gram wilted baby spinach, 60 gram mozzarella cheese, 2 slices Italian ham
Then roll up the dough, don’t make it too tight. Seal both ends so that stuff won't run out during baking.
Spray the bread pan with non-stick baking spray and add the rolled dough.
Shape the other bread the same way.
Put the pans into zip-lock bags and put them in the fridge. For at least 8 hours, but up to 48 hours.
Bake the bread
Boil a kettle of water. Take the pans from the fridge and remove them from the zip-lock bags.
Add the pans to the oven. Pour the kettle of water into the pan.
Close the oven door and bake for 20 minutes. When the 20 minutes are up, remove the steaming pan.
Turn down the heat to 230°C/450°F.
If the bread is getting to be a bit dark on the top, you can cover with aluminum foil. Then bake for another 25 minutes.
When the bread is done, grab the pans from the oven.
Put them on a wire rack to cool a bit. After 10 minutes, remove them from the pans.