This is a great last-minute option for a festive bake. It is extremely simple, requires almost no preparation, and you don’t have to look after it either because it ferments in the fridge while you get on with your day. The result is a delicious and arguably beautiful bread.
Make a couple because it will disappear in no time!
Watch the video down below for detailed instructions.
Ingredients
For the dough –
220g (7.75oz) white bread flour
30g (1oz) whole wheat flour
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
4g (0.14oz) salt
20g (0.7oz) olive oil
175g (6.2oz) water
To learn more about dough temperature control click here.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Toppings –
50g (1.75oz) cubed pancetta
Cherry tomatoes
Picked fresh thyme leaves
Olive oil to drizzle
Sea salt to sprinkle
Method
- In a large bowl combine the water, yeast, salt, whole wheat flour, and olive oil. Mix well to dissolve the salt. Add the white flour and mix to a dough. *Desired dough temperature 24C – 25C (75F – 77F).
- Cover and chill for 30 minutes.
- Fold #1.
- Cover and chill for 30 minutes.
- Fold #2.
- Cold ferment for 12 – 24 hours.
- Dust the dough with flour and tip it out on the table. Flatten it and shape into a rough triangle. Trim and reshape.
- Place on a piece of non-stick paper, cover and leave to proof for 1 hour. *During this time pre-heat your oven to 220C (428F) fan off.
- Cut and shape the dough, add the toppings and finish with a drizzle of olive oil and a pinch of sea salt.
- Bake for 22 – 25 minutes or until nicely browned all over.
Enjoy whilst fresh!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
Watch the video here
