Sourdough Discard Pan de Jamon

Bake this easy Sourdough Discard Pan de Jamón. A festive Venezuelan ham bread that's fluffy, flavorful, and ready in hours.

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Prep Time 1 30

Cook Time 30

Resting Time 2

Cuisine Venezuelan

Yield 1 loaf

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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