When I refresh the sourdough to make bread, I set aside some to prepare a savory leavened dish for dinner, like this Stuffed Horseshoe. If you don’t have sourdough, you can use 5 g of brewer’s yeast instead. Then, if you don’t intend to knead or don’t have time, just buy ready-made pizza dough from your local bakery. Have I piqued your curiosity? Below are more recipes for you to try.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 4 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Horseshoe
- 2 1/3 cups all-purpose flour
- 2.8 oz sourdough (refreshed)
- 7.4 oz water
- 2 tsp extra virgin olive oil
- 1 1/3 tsp salt
- 5.3 oz cooked ham
- 5.3 oz mortadella
- 5.3 oz smoked provola cheese
- 1.4 tbsp sesame seeds (for decoration)
Tools for Stuffed Horseshoe
- Stand Mixer
- Mold
- Bowl
- Plastic Wrap
Steps for Stuffed Horseshoe
This recipe requires some resting time for the dough. If you want to serve it in the evening, I recommend starting the process early in the morning and letting it rise until doubled. Begin by putting the sourdough in the stand mixer bowl and adding 3 tablespoons of water. Dissolve it at low speed with the paddle attachment until it becomes liquid and lump-free.
While the machine is running, sift the flour and gradually add it to the bowl, alternating with the remaining water.
Remove the paddle attachment and insert the dough hook. Increase the speed and add the olive oil. After a few minutes, add the salt. Continue mixing until the dough is well kneaded.
Turn the dough out onto a work surface and fold it. Place it in a bowl covered with plastic wrap. After about 1 hour, perform a series of folds in the bowl. Cover it again with plastic wrap and let it rest for a couple more hours at room temperature, then place the bowl in the fridge overnight.
The next day, remove the bowl from the refrigerator and let the dough come to room temperature for a couple of hours. Then roll out the dough with a rolling pin to form a rectangle. Dust with flour if necessary to prevent sticking.
Lay slices of cooked ham over the dough, covering it completely but leaving some space around the edges. Then add slices of smoked provola and cover everything with more cooked ham.
Gently roll up the dough to form a cylinder and seal both ends well. Place the cylinder in a bundt cake mold (non-stick is preferable) or use parchment paper and shape it into a horseshoe. Cover it again and let it rise in a draft-free area for a couple of hours.
After the second rise, lightly oil the surface and sprinkle with sesame seeds.
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Bake in a preheated oven at 356°F for 35/40 minutes, always adjusting based on your oven. Once cooked, remove your Stuffed Horseshoe (with sourdough) from the oven and let it rest in the mold for a few minutes. Then place it on a plate and serve.
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