This Sourdough Discard Pan de Jamon bridges the gap between my traditional yeast recipe and the long-fermented sourdough version. It offers the "best of both worlds"-the reliability and speed of commercial yeast, combined with the tenderness and depth of flavor that only sourdough can provide.
I love making recipes all three ways, to see what they look and taste like, and to ensure there is a Pan de Jamón recipe to fit every schedule and lifestyle. This one is for the baker who wants artisanal flavor without the two-day wait, but make sure to check out my Traditional Pan de Jamon Recipe, and my 100% Sourdough Pan de Jamon Recipe for more options.
I couldn't tell a huge difference in flavor or texture between the 100% sourdough version and this sourdough discard version, they were both pillowy soft, and just a little less sweet than the yeast version, but of course there are health benefits associated with longer fermentation.
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- What I Love About This Recipe For Sourdough Discard Pan De Jamon
- Ingredients to Make Sourdough Discard Pan de Jamon
- Equipment Needed To Make Sourdough Discard Pan De Jamon
- Key Steps To Make Sourdough Discard Pan De Jamon
- Secrets For Best Results Making Sourdough Discard Pan De Jamon
- Substitutions and Variations
- Sourdough Discard Pan de Jamon
- Related Recipes
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What I Love About This Recipe For Sourdough Discard Pan De Jamon
This recipe is the ultimate "low waste" holiday bake that doesn't compromise on luxury.
- Speed Meets Flavor: You get the complex, fermented notes of a sourdough loaf but with the predictable, quick rise time of a yeast bread. It's perfect for the busy holiday season.
- Incredible Texture: The acidity in the sourdough discard acts as a natural dough conditioner. It tenderizes the gluten, meaning this loaf often stays softer for longer than the standard yeast version.
- Waste Reduction: This recipe is a delicious way to use up some of my sourdough discard so nothing goes in the trash.
Ingredients to Make Sourdough Discard Pan de Jamon
We combine pantry staples with fresh holiday ingredients to create this rich, festive loaf.
- Sourdough Discard: This can be cold, unfed discard straight from the fridge, or bubbly discard you didn't end up using. It adds flavor and tenderness rather than leavening. I recommend using discard that is no more than two weeks old, to get a balanced flavor and to not transfer too much acidity that can break the delicate gluten structure.
- Commercial Yeast: We use instant or active dry yeast to do the heavy lifting. This ensures a reliable rise even with the heavy filling. Make sure it is not old. We want lively yeast activity.
- Bread Flour: I recommend high-quality organic flour with at least 13% protein. The filling is heavy, and you need a strong flour to support the spiral structure, but I have also made this type of bread with all purpose flour and it has worked perfectly fine.
- Whole Milk: Warm milk is essential for that rich, pillowy crumb we look for in an enriched dough.
- Eggs: These provide structure, richness, and that beautiful golden hue to the interior.
- Butter: We use softened unsalted butter in the dough for softness, and melted butter brushed inside the roll to keep the layers distinct.
- Sugars: A little white sugar helps feed the yeast and brown the crust, while dark brown sugar sprinkled inside creates a caramelized syrup with the ham juices.
- Ham: Use smoked ham, sliced thin (but not shaving-thin!). Good quality ham will be the star of the show.
- Bacon: Smoked bacon adds nice-to-have fat and salt, but it really is optional.
- Olives & Raisins: The classic Venezuelan duo. The green olives bring the brine, and the raisins bring the sweetness.
- Molasses (or Papelón): Mixed with egg for the wash, this gives the bread its signature dark, mahogany, shiny crust.
See recipe card for quantities.
Equipment Needed To Make Sourdough Discard Pan De Jamon
You don't need much, just standard tools to help handle this enriched dough.
- Stand Mixer: Highly recommended for kneading this sticky, enriched dough to the "windowpane" stage.
- Rolling Pin: Essential for rolling the dough into a large, even 12x16 inch rectangle.
- Baking Sheet: Lined with parchment paper or a silicone mat to catch any caramelized juices that escape.
- Pastry Brush: For applying the melted butter inside and the sticky egg wash outside.
Key Steps To Make Sourdough Discard Pan De Jamon
This process moves faster than the sourdough version, so keep an eye on your dough!
Mix the Dough
Whisk the warm milk, yeast, sugar, and sourdough discard together. Then, in the stand mixer, knead this mixture with the flour, salt, eggs, and soft butter until the dough is smooth, shiny, and passes the windowpane test.
First Rise
Cover the dough and let it rise in a warm spot (around 78°F / 26°C). Because of the commercial yeast, this will only take about 1 hour to double in size.
Roll & Fill
Roll the dough into a large rectangle. Brush the surface with melted butter, sprinkle with brown sugar, and create your "anchor" row of whole olives at the top edge.
Layer the Meat
Drape the ham slices over the olive row and the rest of the flat dough, then distribute the par-cooked bacon strips on top.
Add Inclusions
Scatter the sliced olives and the soaked, drained, and dried raisins evenly over the savory meats.
Roll the Dough
Starting from the top edge (where the whole olives are tucked in), gently but tightly roll the dough down toward you into a log.
Decorate & Proof
Seal the edges, decorate with extra dough strips, and dock deeply with a fork. Let it rise again for about 45 minutes to 1 hour until it looks puffy and soft.
Egg Wash & Bake
Brush generously with the molasses/papelón egg wash and bake at 350°F (175°C) for 30 minutes, or until the crust is a deep, rich golden brown.
Secrets For Best Results Making Sourdough Discard Pan De Jamon
- Drain and Dry Your Olives and Raisins: I cannot stress this enough! Wet fillings equal a soggy, raw dough layer. Believe me because this has happened to me. Drain them and pat them remarkably dry with paper towels before they touch the dough.
- Par-Cook the Bacon: Cook the bacon until the fat renders and it starts to turn golden, but keep it flexible, since it will continue baking later.
- Don't Over-Proof: Since we are using commercial yeast and the acidity of discard, this dough moves fast. If you let it rise too long, it can smell overly yeasty or collapse in the oven. Watch the dough, not the clock!
Storage Tip
Room Temperature: It is safe to leave out for serving for 2-4 hours, but because of the meat, it should not be left out overnight.
Refrigerator: Wrap the loaf tightly in plastic wrap or place it in a bread bag and store it in the fridge for 3-5 days.
Freezing: This is the best method for long-term storage. Wrap the cooled loaf in plastic and then foil; it keeps well for 2 months.
Substitutions and Variations
- No Raisins/Olives? If you have picky eaters, you can omit them, but I recommend replacing them with something flavorful like dried cranberries or capers to keep that essential sweet/salty balance.
- Flour: If you don't have high-protein bread flour, All-Purpose flour works perfectly fine. I have used organic AP flour many times with great success; the texture will just be slightly softer and less chewy.
- Milk: You can substitute whole milk with almond milk, soy milk, or oat milk for a dairy-free dough.
- Butter: High-quality vegan butter works well as a 1:1 substitute.
- Sugar: If you can't find Papelón or Piloncillo (traditional ingredients), unsulphured molasses or dark brown sugar works perfectly for the egg wash. That's actually what I prefer to use here in the US.
- Yeast Variations: If you don't have discard, simply skip it and use a little more flour and liquid-or check out my Traditional Yeast Pan de Jamón recipe.
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Sourdough Discard Pan de Jamon
Ingredients
Ingredients for the dough
- 59 grams ¼ cup) warm water around 120°F (49°C). See note 1
- 26 grams (2 tablespoons) white granulated sugar divided in two
- 7 grams (2 ¼ teaspoons) instant yeast or rapid yeast or one packet
- 480 grams (4 cups) high-quality organic bread flour 13% or more protein content (You can substitute for All-Purpose Flour)
- 8 grams (1 ½ teaspoons) fine salt
- 75 grams (⅓ cup) sourdough discard 100% hydration
- 180 grams (1 cup) whole milk warm, between 100°F - 110°F (38°C - 43°C)
- 2 large eggs - beaten room temperature
- 57 grams (4 tablespoons or ½ stick) unsalted butter 65°F (18°C)
- 13 grams (1 tablespoon) oil to coat the rising container and the dough I prefer avocado oil, but can use olive or vegetable oil.
For the filling
- 14 grams (1 tablespoon) unsalted butter melted
- 13 grams (1 tablespoon) dark brown sugar
- 454 grams (1 pound) smoked ham thinly sliced, but not "shaved"
- 4 strips smoked bacon (optional)
- 1 jar (approximately 8 oz) green olives, stuffed with pimentos drained and dried. Keep half of them whole; slice the other half.
- 75 grams (½ cup )raisins soaked and drained. Can use a combination of blonde and regular raisins.
For the egg wash
- 1 small egg - beaten room temperature
- 21 grams (1 tablespoon) unsulphured molasses or Papelón (or Panela/Piloncillo)
Instructions
Activate the Yeast - See note 1 at the end of the recipe card
- In a bowl, combine the warm water, one tablespoon of the white granulated sugar and yeast. Let the mixture sit for 10-15 minutes until foamy.NOTE: Do not use 2 tablespoons of sugar for this. Only one. And make sure the water is not above 130°F (54°C).If it's not foamy after 15 minutes, it means the yeast is not active and the bread won't rise. Try again with newer yeast and ensure the water is not too hot.
Mixing
- In the bowl of a stand mixer with a dough hook, whisk together the bloomed yeast (water, yeast and sugar), with the warm milk and the sourdough discard until well dissolved and bubbly.Add the flour, remaining sugar and salt. Mix for 2 minutes on medium speed, just until it comes together, no more or it will be hard to incorporate the eggs.
- Add the beaten eggs and continue mixing for 5 minutes or until fully incorporated, stopping to scrape the bowl midway.
- Add the soft butter, one tablespoon at a time and mix for 2 minutes each time, stopping to scrape the bowl if necessary.
- The dough should look smooth and soft. It should not be wet or overly sticky and it should pass the window pane test.If it looks too wet, add ½ tablespoon of flour, mix and reassess.
First rise
- Coat a rectangular container with oil.Brush the dough with the oil as well to prevent drying during rising.
- Place the dough in the oiled container and let it rest, covered with plastic wrap, until it rises 50%, for about 1 hour, in a warm spot around 78°F (26°C). Ambient temperature plays a huge role in rising times: a cooler spot means a longer wait, while a warmer spot speeds things up. Because other factors like flour type and starter strength also affect the speed, the golden rule is to watch the dough, not the clock.
Prepare your ingredients
- Meanwhile, prepare your ingredients:- Soak the raisins in warm water (or rum/wine!) for 10–15 minutes.- Slice half of the stuffed olives- Cook the bacon until it starts to turn golden but hasn't darkened or hardened. Drain on paper towels.
Filling and shaping
- Once the dough has risen 50%, it should feel aerated but still have some resistance when pressed. The dough should look smooth and slightly domed.Gently transfer the dough onto a clean, lightly floured surface.
- Using a rolling pin, roll the dough out into a large rectangle, roughly 12 x 16 inches (30 x 40 cm). Aim for a thickness of about ¼ inch-you want it thin enough to spiral nicely, but thick enough to hold the heavy filling.
- Brush the dough lightly with melted butter.
- Sprinkle the dark brown sugar on top of the dough.
- Place the whole olives in a single straight row near the top edge (the side you will start rolling from). This ensures that the center of your loaf has a beautiful line of olives running through it.
- Fold the top edge of the dough over the row of whole olives, tucking them in tightly. Press gently with your fingertips to secure the dough around the olives so they don't shift.
- Layer the first few slices of ham directly over the wrapped olive row. Center the slices so that the olive row sits right in the middle-this means the top half of the ham will drape over the back of the roll, while the bottom half extends onto the flat dough. Continue layering the rest of the ham to cover the dough completely, leaving a 2-inch clean border at the bottom edge of the dough for sealing.
- Next, distribute the cooked bacon strips, raisins, and sliced olives evenly over the ham.
- Starting from the top edge (where the whole olives are), gently but tightly roll the dough down toward you.When you reach the clean border at the bottom edge of the dough, cut it into thin strips (start by cutting it in half, then quarters, then eighths to get even pieces). Wrap these strips diagonally or in X shapes around the log to create that classic Pan de Jamón design.
Second rise or proofing
- Transfer the loaf to a baking sheet lined with parchment paper. Use a fork to poke holes on top of the loaf, pressing deep to allow steam to escape.
- Cover the loaf with a clean and damp kitchen towel and let it rise in a warm spot around 78°F (26°C) for about 1 hour.I do not recommend doing a cold proof because this is a delicate enriched dough, filled with a heavy amount of inclusions. The moisture from the ham and olives could seep into the dough, creating a gummy or raw layer inside the spiral.
- Towards the end of the second rise, preheat the oven to 350°F (175°C). Place a rack in the middle of the oven.The Poke Test: Gently press a finger into the dough. The indentation should spring back very slowly and leave a small dent. If it springs back instantly, it needs more time.
Egg wash and bake
- Whisk the remaining egg with the molasses or papelón (panela/piloncillo) and brush the mixture all over the risen loaf, making sure to brush the top and all sides for even color.
- Transfer to the oven and bake on the middle rack for 30 minutes, rotating halfway to ensure even browning. The bread is done when the crust is a deep golden color.
- Remove from the oven and immediately brush with melted butter.
- Allow to cool completely before slicing.
Preserving
- Because of the ham and bacon filling, this bread cannot be stored at room temperature like other breads.It is safe to leave out on the table for serving for 2 to 4 hours, but it should not be left out overnight.Storage Method: Wrap the loaf tightly in plastic wrap or place it inside a paper or plastic bread bag and store it in the refrigerator for 3 to 5 days.Freezing is the best way to preserve the texture for extended periods:Let the loaf cool completely. Slice it into individual servings (optional, but convenient). Wrap tightly in plastic wrap, then a layer of foil to prevent freezer burn. It keeps well for 2 months.
Reheating
- Don't eat this bread cold! The fats in the bacon and butter solidify in the fridge. A quick warm-up in the oven wakes up the flavors and makes the bread soft and pillowy again."Oven (Best Result): Reheat at 350°F (175°C) for 10–15 minutes. This crisps the crust and melts the fat in the bacon/ham, making the inside juicy again.Microwave (Quickest): 20–30 seconds is enough. It will be softer (less crispy), but still delicious.
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