Uploaded March 2026 | Updated September 2026, 2 weeks ago
Strikingly similar to the real deal!
Let’s make Faux-sciutto.
You’ll need:
1600 g Bread flour
1120 g Water
60 g Coconut oil, refine
8 g Kosher salt, divided
4 g MSG divided
40 g Miso paste
40 g Brown sugar
6 g Liquid smoke
4 g Garlic powder
4 g Nutritional yeast
Neutral oil, as needed
Now knead:
1. Combine 800g flour and 560g water in mixer bowl on medium speed until smooth dough forms. Add cool water to cover dough. Rest at room temperature 1 hr.
2. To wash away starch, massage and squeeze dough, while submerged, until it becomes stringy and water turns very cloudy. Drain dough in colander, reserving starchy water.
3. Return to bowl, cover dough with fresh cold water. Repeat massaging and draining 2 more times, reserving the starchy water each time for future use. Keep repeating until water runs clear. Use warm water if still cloudy after 6 times.
4. Rest dough at room temperature for at least 1hr, or cover and refrigerate overnight. Drain off accumulated liquid. This makes half dough, repeat with beat infusion for meaty-colored dough.
5. Cut white dough into 1-inch pieces. Add seitan, coconut oil, 4g salt, and 2g MSG to the bowl of a food processor, and process until mixture is well combined. Rest 1hr.
6. Cut beet-infused dough, add miso, brown sugar, liquid smoke, garlic powder, 4g salt, nutritional yeast, and 2g MSG. Process until mixture is well combined, rest 1hr.
7. Stretch out both doughs, lay on top of each other, press together and letter fold to marble. Rest 30 mins.
8. Brush dough on all sides with oil, cover in cheese cloth and wrap with twine. Place in the steamer basket, cover, and cook until seitan registers 195°F/91°C. Chill completely, remove cheesecloth, slice and serve.
Strikingly similar to the real deal!
Let’s make Faux-sciutto.
You’ll need:
1600 g Bread flour
1120 g Water
60 g Coconut oil, refine
8 g Kosher salt, divided
4 g MSG divided
40 g Miso paste
40 g Brown sugar
6 g Liquid smoke
4 g Garlic powder
4 g Nutritional yeast
Neutral oil, as needed
Now knead:
1. Combine 800g flour and 560g water in mixer bowl on medium speed until smooth dough forms. Add cool water to cover dough. Rest at room temperature 1 hr.
2. To wash away starch, massage and squeeze dough, while submerged, until it becomes stringy and water turns very cloudy. Drain dough in colander, reserving starchy water.
3. Return to bowl, cover dough with fresh cold water. Repeat massaging and draining 2 more times, reserving the starchy water each time for future use. Keep repeating until water runs clear. Use warm water if still cloudy after 6 times.
4. Rest dough at room temperature for at least 1hr, or cover and refrigerate overnight. Drain off accumulated liquid. This makes half dough, repeat with beat infusion for meaty-colored dough.
5. Cut white dough into 1-inch pieces. Add seitan, coconut oil, 4g salt, and 2g MSG to the bowl of a food processor, and process until mixture is well combined. Rest 1hr.
6. Cut beet-infused dough, add miso, brown sugar, liquid smoke, garlic powder, 4g salt, nutritional yeast, and 2g MSG. Process until mixture is well combined, rest 1hr.
7. Stretch out both doughs, lay on top of each other, press together and letter fold to marble. Rest 30 mins.
8. Brush dough on all sides with oil, cover in cheese cloth and wrap with twine. Place in the steamer basket, cover, and cook until seitan registers 195°F/91°C. Chill completely, remove cheesecloth, slice and serve.
