Recipe: Crescente Bolognese
Category: Leavened Breads
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 160g |
| All-purpose flour | 250g |
| Dry yeast | 3g |
| Lard (room temperature) | 125g |
| All-purpose flour | 250g |
| Water | 130g |
| Prosciutto crudo (ham) | 120g |
| Smoked pancetta | 80g |
| Dry yeast | 2g |
| Fine salt | 5g |
| Sugar | 5g |
| Extra virgin olive oil | 50g |
| Water | 35g |
Instructions:
-
Prepare the Biga (Starter):
Begin by making the biga, which will give your Crescente Bolognese its characteristic texture. In a stand mixer fitted with a dough hook, add the sifted flour. Start mixing at medium speed while gradually pouring in the room-temperature water. Continue mixing until you have a smooth, homogeneous dough.
Transfer the biga to a bowl, cover with plastic wrap, and let it rest at room temperature for about 1 hour. If you prefer, you can place it in a turned-off oven with the light on for warmth. After the initial resting period, refrigerate the biga for a minimum of 12 hours, up to 18 hours, to allow it to ferment and develop flavor.
After the resting time, bring it back to room temperature for another 2 hours. -
Prepare the Filling:
While the biga is resting, prepare the prosciutto and pancetta. Dice the prosciutto crudo into small cubes and do the same with the smoked pancetta. Place both in a food processor and pulse until finely chopped. Set aside. -
Prepare the Dough:
In a clean stand mixer, add the sifted flour and sugar. Add the rested biga to the mixer and begin mixing until the dough starts to come together. Continue kneading until the dough is smooth and uniform.
Switch from the paddle attachment to the dough hook and knead for an additional 5 minutes. Divide the lard into two portions. Add one portion of lard to the dough, allowing it to incorporate fully before adding the fine salt.
Cover the dough with plastic wrap and let it rest in the mixer for 15 minutes. After this resting period, perform 3 sets of folds to strengthen the dough, allowing it to rest for 15 minutes between each fold. -
Shape the Crescente:
Once the dough has rested and been folded, oil a baking tray (42×30 cm). Gently place the dough on the tray, shaping it to fit the pan.
In a small bowl, mix together the olive oil and water to form an emulsified mixture. Use a fork to stir and combine the liquids thoroughly.
Brush the surface of the dough with the emulsified mixture, ensuring an even coat across the entire surface. -
Final Resting and Baking:
Allow the dough to rest on the baking tray for the final rise. Once risen, preheat the oven and bake the Crescente Bolognese until golden brown and fully cooked. The dough should have a slightly crisp exterior with a soft, airy interior, characteristic of a perfectly baked leavened bread.
Enjoy your Crescente Bolognese as a flavorful, hearty bread with a savory filling that will delight your guests at any meal!
