The Savory Angelica with sourdough is a naturally leavened version of the famous sweet bread by the Simili sisters. It is quite an easy, scenic, and versatile bread, perfect for holiday appetizers, a buffet, or with an aperitif. I already made the sweet angelica cake with my sourdough and was missing a savory version. This version with speck and taleggio uses a special flour called Intera, made with a technique that gives it a low glycemic index, suitable for those who need to control their blood sugar. But you can use any medium-strong flour. If I’ve intrigued you, let’s turn on the mixer and start kneading!
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The flour I used is, as I explained in the introduction, the Intera flour, made with a technique developed with the Veronesi Foundation, which makes it much more digestible, suitable for those with intestinal dysbiosis and with a low glycemic index. But any medium-strong flour will do just fine.
- 4 cups all-purpose flour
- 1 cup sourdough starter
- 2/3 cup milk (or plant-based milk)
- 1/2 cup water
- 1/4 cup egg (large)
- 3 tbsp extra virgin olive oil (or softened butter)
- 2.5 tsp salt
- 1 tsp sugar
- 5 oz diced speck
- 4 oz brie (or taleggio)
- 2 oz pistachio granules
- 1 egg yolk
- 1 tbsp milk
- 1 oz pistachio granules
Tools
- 1 Stand Mixer
- 1 Container
- 1 Pastry Board
- 1 Rolling Pin
- 1 Bread Lame
- 1 Baking Tray
- 1 Parchment Paper
Steps
Making the Savory Angelica with sourdough is not difficult, you just need to be a bit careful when braiding… but don’t worry, I’ll explain everything step by step!
Break the sourdough starter into pieces and add the water
Turn on the mixer with the paddle attachment at low speed and start dissolving the starter.
While it’s running, add the malt or sugar and continue until fully absorbed.
Break the egg into the mixer. If you prefer, you can break it separately and beat it; that’s fine too.
Continue to dissolve and mix the egg at low speed.
Start adding the sifted flour.
Finish incorporating the flour with the paddle at a higher speed. Attach the dough hook and let the dough develop gluten, leaving the sides of the bowl clean.
Add the milk (or plant-based beverage) in at least two parts, ensuring it’s absorbed and the dough returns to gluten development before adding the next portion of milk. The mixer should run faster when developing gluten and slower when adding milk.
Add the oil gradually, patiently waiting for the dough to return to gluten development before adding more. Adding oil or butter is the most delicate moment of any dough, as it requires a well-developed gluten structure to support them. The trick here is also to increase the speed.
Finish by adding the salt and increase the mixer speed to create a shiny, elastic, and gluten-developed dough.
Turn it out onto a pastry board and fold it vigorously two or three times. Do this two more times at half-hour intervals, then place it in a lightly oiled container. Let it rest at room temperature (around 68°F) for 3/4 hours before putting it in the fridge overnight. Mark the dough level.
The next morning, the dough will have grown. Wait until it doubles, then deflate it on the pastry board.
Gently spread it with your fingers initially.
Use a rolling pin to make a large rectangle at least 12×16 inches
Start filling by sprinkling the dough with diced speck. Leave a border of about two fingers all around.
Add the cheeses cut into cubes or crumbled.
Finish with the pistachio granules.
Roll up the dough, taking care to keep the filling inside.
Seal the roll very well on all sides.
With a bread lame or a VERY sharp knife, cut the dough lengthwise, leaving the top part intact.
Braid the two parts as shown in the photo.
Finish the braid, then cut the part that remained intact and braid it too.
Carefully transfer the braid onto a baking tray lined with parchment paper and shape it into a wreath, joining the ends.
Grease a cylindrical container or a glass and place it in the hole. This will allow the second rise while preserving the shape. Cover with plastic wrap and wait for a second rise. It will take about 2/3 hours depending on the temperature
Preheat the oven to 356°F static. Remove the plastic wrap and glass. Mix together a beaten egg yolk and milk and brush it on the savory angelica with sourdough.
Sprinkle with pistachio granules and bake.
Bake for 40/50 minutes. If the pistachios tend to burn, cover the savory angelica with sourdough with a bit of aluminum foil in the last ten minutes of baking.
Remove from the oven and let cool slightly before enjoying!
How to store Savory Angelica with sourdough?
The Savory Angelica with sourdough can be stored for 3/4 days, best if covered in the refrigerator. Then just reheat it in the oven to make it crisp again. But I bet if you put it on the table, there won’t be even a crumb left!
FAQ
Can I use butter instead of oil?
Sure, as long as it’s soft, almost like a pomade, and added very slowly
Can I change the filling?
Sure, this dough is very versatile and lends itself to creativity. There are many savory Angelicas, and I recommend the pizzaiola version by @Irene__milla and the one with sun-dried tomatoes by @quantepassioni
Can I use a bundt pan?
Sure, it is possible, and I tried it. The problem is that rising in a bundt pan loses all the swirls, which are the main feature of the Angelica, making it resemble a tortano. Here is my experiment with a bundt pan,
