WBD 10: The pork is into the bread

Here in my adoptive region, Lazio, "porchetta" is one of the most delightful, cholesteroholic, tasty things you can eat.
Is one of the most popular street food expecially in the enviroments of Rome.
Do you know Castelli Romani?
Just pork, gaarlic, fennel salt pepper and then into the oven till it has been caramelized, with a gold and crunchy crust served into a roll or two slices of durum wheat bread cooked into the wood stove.

It smells every saturday in my supermarket and attract me like honey and bee.

I'm working as radiologist in a quite big hospital in Rome and one night, working hard a colleague of mine, Calogero let me taste this bread.
Lovely.
He just used some whole wheat instead durum semolina like me.

I was falled in love with this bread that working night and this is the right occasion to show you and tell about the making of.


This is possible only thanks to Zorra that with this annual meeting has changed our foodblogger lives.

Pane e porchetta (the pork is in)

- 200 gr high gluten flour
- 100 gr durum wheat semolina
- 200 gr cold water
- 1 gr fresh yeast (in Italy the fresh one is very common, I think a pinch of dried yeast)
- 40 ml olive oil
- 1 ts salt
- 100 gr of porchetta chopped in small pieces

Mix flours water and yeast, knead and add olive oil, salt and porchetta.
Let the dough rest at least for 6 hours and then fold the dough in a particular way.
In Rome one of the most (or the most) pizzaiolo is Gabriele Bonci.

in this video from the fifth minute he explains how to fold this high hydrated dough.

Form the loaf, using a loaf pan if you want (I didn't) and let the loaf rest or at least 30 minute.
Then bake at the maximum heat (250°C) put the pan in the bottom of the oven or the first ten minutes and then reduce temperature to 200°C till it will be cooked.

Last but not least, do you like puzzles?