The dough for these sourdough bites is one of my favorites to make using a sourdough starter. It’s fairly simple to mix up, but the 14 hour bulk fermentation helps it develop a deep, complex flavor. Yes, that seems long, but trust me, it is worth the wait.
I cut these sourdough bites into squares, but feel free to make them round or different shapes, it is really a matter of preference. The prosciutto nicely mingles with the verdant peas, the salty grana padano, and a slight bite of cracked black pepper. Grana padano is super similar to parmesan cheese, but it is slightly sweeter and aged for a shorter period of time. Have these sourdough bites as an any-time-of-day snack or a meal with a side salad or greens!
for the dough
- 50g butter
- 150g water
- 100g sourdough starter 100% hydration
- 50g sugar
- 350g flour
- 18g salt
for the toppings and assembly
- Extra virgin olive oil
- 4 ounces Prosciutto, cubed
- 1 cup peas
- 1 cup grana padano cheese, grated
In a large bowl, mix together the butter and water then add the starter and mix until combined. Add in the sugar and mix, then add in the flour and salt and mix until the dough is evenly combined. It will be shaggy at first but become blended and somewhat sticky as you mix. With wet hands, pinch and press the dough until it is smooth then cover with plastic wrap and let it sit for 2 hours.
After the dough has rested for 2 hours, stretch the top of it up and fold it over itself. Turn the bowl 90° to the right and pull the top of the dough up and over. Repeat this 8 times total. Let the dough sit for another hour then repeat the folding process 8 more times. Let the dough sit for one more hour then repeat the series of folds one last time, for a total of three stretch and fold sequences.
Let the dough rest for ~14 hours overnight until it has doubled in size. After this bulk fermentation, turn the dough out onto a floured surface and cut it into squares. I used a 2 ¾ x 2 ¾-inch square cutter, but you can just as easily use a knife.
Let the squares rest for 1-2 hours until they puff up. After this final rest, preheat the oven to 375°F.
Drizzle about ½ teaspoon of olive oil on each square, then top with prosciutto, grana padano, and peas. I like to create a sort of border around the squares with the prosciutto and cheese, then spoon some peas directly in the center. Top with cracked black pepper.
With the oven at 375°F, bake for 20 minutes, then turn the oven up to 450°F and bake for 10 more minutes.