Pane con Parmesan e Proscuitto

It was serendipitous that just as we were attempting to recreate a favorite bread we had purchased many times in the city of Siena, we came upon a recipe for Spring Street Prosciutto Bread posted on the alt.bread.recipes newsgroup. We tried the recipe and were pleased to find that the taste and texture is similar to that which we remember. We have modified the recipe by incorporating the baking methodology used on The Artisan with that of a recipe was originally published in O'Neill, Molly, New York Cookbook, New York: Workman, 1992, and is credited to D&G Bakery, Spring Street, Manhattan.

1 1/2	Tsp.	Active dry yeast or one small cake mix (18 g.)
1/4	Cup	Water - warm (60g.)
3/4	Cup	Water (180 g.)
1	Lg.	Eggs
2	Tbl.	Olive oil - Extra Virgin (25 g.)
3 1/4	Cups	Flour - all purpose unbleached (435 g)
1 1/2	Tsp.	Salt (7.5 g.)
1/2	Tsp	Pepper - black (2.5 g.)
1	Cup	cheese - Parmesan & freshly grated (240g.)
2	Cups	Prosciutto, minced (230 g.)

Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 15 minutes. Add the additional water (3/4 cup) to the dissolved yeast mixture. Stir in the eggs and olive oil. Combine the unbleached all-purpose flour (3 1/4 cups), the salt (1 1/2 teaspoons), and the pepper (1/2 teaspoon), and stir this combination into the yeast mixture. Continue to mix until the dough begins to hold together. Knead the dough to a firm consistency.

Combine the Parmesan cheese and the Prosciutto, lightly dusting the mixture with flour. Work this mixture into the dough, and knead the dough until it is smooth (approximately 10 minutes).

Place the dough in a lightly oiled bowl. Allow the dough to rise until it is double it’s original size (approximately 2 hours).

Turn the dough onto a flour dusted work surface, divide it into two portions, and allow it to rest for 15 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Press each portion of dough into a 6 inch circle. Beginning at the far edge of the circle, roll the dough forward until it takes on an oblong shape. When the nearest edge is reached, press the edge of the roll to the bottom of the nearest edge of the dough to form a seam. Place the dough seam side down on the canvas or board. Cover it with a cotton towel. Allow the dough to rise until it is nearly double (approximately 1 hour.

As the dough is rising, place a baking stone in the oven and set the temperature to 425 F. Allow the oven to heat for 30 minutes.

Ease your hands beneath a portion of dough and transfer it to a lightly floured sheet of parchment paper. Repeat with the second portion of dough. Make 6 slashes diagonally across the top of each portion of dough. Slide a baker’s peel beneath the parchment paper. Slide the parchment paper from the peel onto the baking stone.> Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 5 minute intervals within the first 15 minutes. After 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover the loaf with foil. Allow the dough to bake until is is a deep golden color (approximately 20 minutes). [See Note below to make round loaves]

Allow the dough to bake until it is a deep golden color (approximately 20 minutes more).

Note: Alternatively, turn the dough onto a flour dusted work surface, and allow it to rest for 15 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cup your hands beneath the dough and gently fold sections of it toward the center as you roll it on the work surface until it is round. Turn the dough over, gently roll it on the work surface, and place it on the canvas or board. Cover it with a cotton towel. Allow the dough to rise until it is nearly double (approximately 1 hour).