Open-Faced Ham And Egg Tapas

• 3 2/3 cups bread flour
• 5 cups all purpose flour
• 5 1/4 tablespoons water
• 1 1/4 tablespoons salt
• 1/8 teaspoon dry active yeast instant
• extra-virgin olive oil
• quail eggs
• 1 slice pancetta

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. 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. Add in the sourdough starter and continue kneading until the glutens start to form.
4. Preheat the oven to 210 degrees Celsius.
5. Roll the dough out many times (either with a rolling pin or a pasta dough attachment) until smooth and shiny.
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. Add the dough to a baking sheet topped with parchment paper or silicone and bake until golden.
8. While the bread bakes, heat up the olive oil in a skillet. Fry the quail eggs over medium heat.
9. Top the bread with some pancetta and a quail egg. Serve.
10. This recipe makes many rolls, so buy as many quail eggs as sandwiches you want to make. Do the same with the pancetta.

bread flour, flour, water, salt, yeast, extravirgin olive oil, quail eggs, pancetta

Taken from www.yummly.com/recipe/Open-faced-Ham-and-Egg-Tapas-632191 (may not work)