Open-Faced Ham And Egg Tapas

Directions

1. 1
   Start by making the sourdough starter. Mix together 120 grams all-purpose flour, 78 grams water, 2 grams salt, and 1/2 gram yeast. Do not knead. Let sit to double and a half in volume.
2. 2
   While it rises, mix together the bread flour, 500 grams of all-purpose flour, 450 milliliters water, and 20 grams salt. Knead for 3 minutes in a kitchen stand mixer.
3. 3
   Add in the sourdough starter and continue kneading until the glutens start to form.
4. 4
   Preheat the oven to 210 degrees Celsius.
5. 5
   Roll the dough out many times (either with a rolling pin or a pasta dough attachment) until smooth and shiny.
6. 6
   Pinch off sections of dough about the size of a walnut in its shell. Roll into a ball. Roll out into a thin circle about 5 to 6 centimeters in diameter. Pierce the top with fork tines.
7. 7
   Add the dough to a baking sheet topped with parchment paper or silicone and bake until golden.
8. 8
   While the bread bakes, heat up the olive oil in a skillet. Fry the quail eggs over medium heat.
9. 9
   Top the bread with some pancetta and a quail egg. Serve.
10. 10
    This recipe makes many rolls, so buy as many quail eggs as sandwiches you want to make. Do the same with the pancetta.