For the bread
666g Bread Flour
7g Instant Yeast
400g Whole Milk
120g Rendered Pancetta Fat
20g Melted Butter
In the bowl of a stand mixer place the milk, salt, sugar, fat and flour and turn on low speed. With the mixer running add the yeast and mix until a ball forms. Continue to mix for five more minutes to develop the gluten. Let the bread proof until doubled in size and give one turn, let double again. Divide the bread to fit your loaf pan. Preheat your oven to 350F. Place the bread in your loaf pan and let proof until it is about ¾ the finished size. Brush the top of the loaf with melted butter. Bake until the internal temperature is 190F.
For the pancetta vinaigrette
60g finely diced rendered pancetta fat reserved
40g red wine vinegar
50g finely diced shallot
salt and pepper to taste
In a bowl combine all ingredients and set aside.
2 heads frisee (cleaned and cut into 1.5” pieces)
1 head belgian endive (trimmed into whole leaves)
4 breakfast radishes (sliced thinly on the mandolin)
4 64C poached eggs
100g crispy pancetta batons
12 thin slices raw pancetta
25g pancetta fat
slice four slices of pancetta bread ½ inch thick and brush with pancetta fat. Toast on both sides until crispy. In a bowl dress the frisee and endive with the pancetta vinaigrette. Place the dressed greens on top of the toasted pancetta bread. In the center place a warmed poached egg. Sprinkle the pancetta lardons on top of the salad and curl the pieces of raw pancetta around the salad.