TUSCANY’S PORK FAT BITS COUNTRY BREAD

Ingredients

• 1 1/2" square (65 grams) cured fatty pork, such as pancetta or salted pork
• 3 cup + 3 tbsp (400 grams) bread flour
• 300 ml (300 grams)(75% hydration) water
• 3/4 tsp (5 grams) sea salt
• 1/3, or scant 1/4 tsp instant dry yeast, see instruction

Instructions

1. If you live in North America or Europe (or any dry and cool climate), the first proofing will take about 5~6 hours, and you should use 1/3 tsp of instant dry yeast. If you live in South Asia (or any humid and hot climate), the first proofing will take only 3~4 hours, and you should use scant 1/4 tsp instant dry yeast.
2. Cut the cured fatty pork into tiny small cubes, then transfer to a plate. Use a blow-torch to caramelize the edges of the cubes, turning a couple times. Or heat up a skillet until smoking hot, then turn off the heat and add the cubes, then transfer to a plate once the surfaces are caramelized. Set aside.
3. In a stand-mixer with dough-hook, add bread flour, water, sea salt and instant dry yeast (remember the amount varies depending on where you are). Knead on low-speed until the ingredients come together, then turn to high speed and knead for 10 minutes until smooth and very elastic. The dough will be very wet, sticking to the bottom of the bowl even with the machine running on high, and make slapping sound against the side of the bowl. Add the pork cubes and any rendered fat, and knead again until evenly mixed.
4. Plastic-wrap the bowl then let proof at room-temperature. If you live in North America or Europe, start at 6~7 pm the day before, and let proof for 5~6 hours until the dough has expanded to about 280% (almost tripled). If you live in South Asia, start at 8~9 pm and let proof for 3~4 hours until the dough has expanded to about 280% (almost tripled).
5. After first proofing, scrape the dough onto a well-floured surface. Gently lift a corner of the dough and fold it over itself a few times. Then flip the dough with the seam-side down, and gently tuck it in a few different directions to tighten the ball. (For a more detailed photo on this technique, check out THE BLUSHING BOULE POST). Now transfer the dough into a well-floured proofing basket, or a parchment-lined large bowl. Plastic-wrap all around, then transfer into the fridge for the second proofing overnight. If you live in North America or Europe, let proof for 9~11 hours. If you live in South Asia, let proof for 5~7 hours. Either way, do the math and go to sleep.
6. The next morning, preheat the oven at 500 F/250 C with a lidded dutch oven inside. The dough should have expanded again but NOT DOUBLED. If your dough has doubled (probably because you live in a very humid and hot climate), it has most likely over-proofed, and next time you'll have to shorten both the first and second proofing, or reduce the yeast to adjust. Now, gently invert the dough onto another lightly-floured parchment paper (the seam-side when you folded the dough, now faces up). If you live in North America or Europe, the bread will mostly crack at the seams naturally. But if you live in South Asia, you may have to score the surface of the dough to help it crack.
7. Transfer the parchment with the dough on top, into the pre-heated dutch oven. Flatten the folds of the parchment so it doesn't ruin the shape of your bread. Put the lid on, and bake in the oven for 25 min, then remove the lid, and bake for another 13 min until the the crust has darkened.
8. Transfer to a cooling-rack and let cool for 30 minutes before cutting.

Notes