Sourdough Pan de Uva
Pan de Uva
Every time I have a popup and I'm selling Pan de Uva, I know it's going to sell quick. Pan de Uva literally translates to "Grape Bread" but it's really more like a grape flat bread (or a focaccia if you will..) I typically sell them by the slice, and only when grapes are in season so that the flavor can be absolutely out of control. For me, it's critical to use a sourdough base that has a decent amount of whole grain flour but enough of a stronger bread flour to make sure it has that nice chew to it. Topped with flaky sea salt, olive oil, and honey, this is for sure going to be a hit when you make it.
Ingredients
Method
Make the Sourdough Preferment
- Mix together your mature sourdough starter, flour, and water until there is no dry flour left and you have a smooth, creamy mixture. Cover and let rest at room temperature (ideally somewhere around 75f) for 4 hours. Use immediately or place into the fridge for use the next day.
Make the Final Dough
- Combine 700 grams of the water with the three flours and mix until there is no dry flour left.
- Cover with a kitchen cloth and let rest on your kitchen counter for two hours at room temperature.
- After the dough has rested, add the sourdough pre-ferment and 100 grams of the water, and mix into the dough. Cover and let rest for 30 minutes.
- Add sugar and olive oil to the dough and squeeze in to incorporate. Cover and let rest another 30 minutes.
- Add remaining water with salt and squeeze into the dough until fully incorporated. Transfer to a new container and cover. Let rest 45 minutes.
- Stretch the dough and fold into itself a few times until the surface is smooth. Let rest 30 minutes and repeat 1-2 more times.
- Let the dough rest for an additional 3 hours at room temperature.
- After the initial fermentation, divide the dough into 2 and shape into a loose cylinder. Place onto an oiled sheet tray, rub with more oil, cover with plastic wrap and place into the fridge for 24 hours.
- The next day, let the dough come up to temperature for 2 hours. Preheat your Ooni Volt to 550f.
- Dimple the dough and spread to the edges of the pan. Add your grapes, honey, more oil, and flaky salt.
- Load into oven, lower the temp to 450f, and bake for 35 minutes or until you have a deep, golden brown color. Remove and let cool before slicing.