I am in the home stretch here with the thesis. It is, in fact, due tomorrow! KP gets not only long-suffering husband points, but proof-reader points. He has an eagle eye for typos and I am so grateful!
This loaf disappeared quite quickly last week and I only had a quick bite of it before it walked out the door with my Peruvian neighbors Rossana and Sergio. You’ll have to ask them how it was. But it looked pretty.
Adapted from the Village Baker
Half of the recipe of pain ordinaire
5 or 6 slices of prosciutto
After the pain ordinaire dough has risen the first time, flatten onto a worktable and layer the dough with prosciutto and roll into a tight log. Tuck the ends under and roll the dough into a tight, rough ball. Set aside and cover, let to rise 30 minutes.
When it has risen this second time, flatten the dough out again and fold it over to form a half moon, with the round edge toward you. Seal and do this a few more times until you have a shape called a batard (not a boule, not a baguette, but a bastard). Some of the meat will be popping out of the dough.
Let this batard loaf rise, covered in a warm spot for an hour.
Preheat the oven to 400. Brush the loaf with olive oil, and slash it diagonally three times with a razor. Bake for 20 minutes.
Play this while the bread is baking. Or, if tomorrow also happens to be the due date of your thesis. It’s the final countdown!