Sourdough Pan De Jamón 🇻🇪
Venezuelan Sourdough Pan De Jamón 🇻🇪
Day 1
Ingredients for stiff levain:
40 gr sourdough starter (active)
100 ml water
1 teaspoon of honey
120 white flour
Fermentation time for stiff levain from 8 to 12 hours
Day 2
Ingredients for the main dough:
390 gr white flour
10 gr salt
180 ml water
60 gr butter
All stiff levain
Ingredients for filling:
200 gr jam
70 gr olives
1)In a bowl mix all ingredients except butter, mix together until smooth then put softened butter and knead until smooth.
2) if you have a stand mixer on a medium speed knead a dough about 10 minutes
3)Let it rise for 3 hours
4)Shape the dough and let it rest for 1 hour or double in size.
5)Preheat the oven 200C/400 , bake for the first 5 minutes at high temperature after putting it down for 180C/350F)or until golden brown .
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