Muffaletta
Hearty stuffed sandwich bread
A distinctive bread bake designed specifically to house traditional Italian cold cuts and olive salad for the classic New Orleans sandwich.
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Pick Your Pan
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pan area--
Dough Ingredients
| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| All Purpose | 70% | ||
| Bread | 30% | ||
| Water | 63.0% | ||
| Olive Oil | 8.0% | ||
| Salt | 2.0% | ||
| Sugar | 1.0% | ||
| Malt Powder | 0.00% | ||
| IDY | 0.50% | ||
| Total |
Phase 1
Dough Prep & Fermentation Instructions
- 1. Knead Loaf
Mix the dough ingredients, knead well, and let rise for 2 hours in a warm area.
- 2. Loaf Shaping
Shape into a round boule or loaf. Proof for another 1-1.5 hours in a proofing basket.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Mayo | 1.29 | ||
| Mortadella | 2.59 | ||
| Genoa Salami | 2.59 | ||
| Capicola | 2.59 | ||
| Provolone | 2.59 | ||
| Mozzarella | 2.59 |
Topping amounts are per pizza, scaled to your selected pan size.
Phase 2
Topping & Prep Instructions
- 1. Sesame Coating
Mist the top of the loaf with water, roll in sesame seeds, and slash a cross pattern on the top.
Phase 3
Baking & Serving Instructions
- 1. Bake Loaf
Bake at 425°F on a preheated stone for 25-30 minutes until the crust is deep golden and hollow when tapped.
Home Oven Settings
Home oven settings for this style are being developed. Generally, bake at your oven's maximum temperature on a preheated stone or steel.