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Pancetta Sage Pumpkin Seed Bread
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Pancetta Sage Pumpkin Seed Bread

A sponge Artisan bread
Prep Time7 minutes
Cook Time40 minutes
Total Time52 minutes
Course: Bread
Cuisine: Continental
Servings: 1 loaf

Ingredients

  • Mother Sponge Ingredients:
  • 1/2 teaspoon instant yeast
  • 3/4 cup potato water *see note*
  • 1 cup bread flour
  • Second Sponge Ingredients:
  • 3 1/2 - 4 1/2 cups bread flour
  • 2 teaspoons ½salt
  • 1 1/2 cups potato water *see note*
  • 1 teaspoon instant yeast
  • 1 teaspoon olive oil
  • Bread Ingredients:
  • 1 cup hulled pumpkin seeds
  • 1/4 lb. pancetta diced
  • 1/3 cup fresh sage minced

Instructions

  • To make the mother sponge, heat potato water to 110 – 115 F.
  • In a large bowl, combine flour and yeast. Add potato water. It should be the consistency of thick pancake batter. Cover tightly with plastic wrap and leave for at least 3 hours and even overnight. It is ready when it smells yeasty and is bubbly on the surface.
  • Now we are ready to make the second sponge. Heat potato water to 110 – 115 F. Sprinkle yeast on top and leave for 5 minutes, until foamy.
  • In the large bowl of an electric mixer, combine 3 ½ cups of the flour and salt. Add mother sponge, proofed yeast and olive oil. Using dough hook, knead until the dough is smooth and does not stick to your hands, adding additional flour as necessary.
  • Transfer dough to a lightly floured work surface. Knead by hand for 5 minutes. Cover with a tea towel and let it rest for 5 minutes. Repeat 3 times.
  • Transfer dough to a lightly oiled bowl. Turn the dough over so that all sides have been coated with the oil. Cover tightly with plastic wrap and a tea towel. Leave until double in size, about 1 ½ hours.
  • The sponge is now ready to make our bread.
  • In a dry skillet, toast pumpkin seeds until golden. Remove to a bowl and let them cool.
  • Saute pancetta until browned and crispy. Allow to cool. Mince.
  • Spray a Dutch oven with non stick spray.
  • Transfer dough to a lightly floured surface. Knead for a few minutes until it is smooth and no longer sticky. Roll into a 14” circle.
  • Sprinkle pumpkin seeds, pancetta and sage over the dough. Tightly roll the dough and pinch the seam closed. Fold the dough in half and knead the dough until the filling ingredients are evenly dispersed. Form into a round loaf and place in prepared pot. Cover and leave to rise until doubled in size, about 40 minutes.
    Sponge Bread
  • Preheat oven to 425 F.
  • Make three shallow slashes across the top of the dough with a sharp knife. Sprinkle a little water on top.
  • Bake for 40 minutes until bread sounds hollow when tapped.

Notes

To make potato water, save water from boiling potatoes. You can also bake covered for 40 minutes and then uncover for 10 minutes. This is normally how it should be baked, but I forgot to cover it so mine doesn’t have the lovely air pockets associated with artisan breads.
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