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Pepperoni Sourdough Bread

Pepperoni Sourdough Bread Recipe

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Prep Time 6 hours 30 minutes
Cook Time 50 minutes
Total Time 7 hours 20 minutes
Servings: 8 servings
Calories: 356
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g warm water
  • 100g active sourdough starter
  • 10g fine sea salt
  • 1 cup (about 4 oz) sliced pepperoni, chopped
  • 1 cup (about 4 oz) shredded low-moisture mozzarella
  • 1 tsp dried oregano (optional)

Method
 

  1. Mix the flour and water in a large bowl until no dry spots remain. Cover and rest 30 to 60 minutes.
  2. Spread the starter and salt over the dough, dimple them in, then squeeze and fold by hand for 3 to 4 minutes until smooth. Cover and rest 30 minutes.
  3. Perform 4 sets of stretch and folds over 2 hours, adding the pepperoni, mozzarella, and oregano during the first fold. After the final fold, let the dough rise until nearly doubled and jiggly.
  4. Shape the dough into a tight round on a floured surface, place seam-side up in a floured banneton, and proof for 1 to 2 hours at room temperature, or refrigerate overnight.
  5. Preheat a Dutch oven in a 500°F (260°C) oven for 45 minutes. Turn the loaf onto parchment, score the top, and lower it into the hot pot. Reduce heat to 450°F (230°C), bake covered for 20 minutes, then uncovered for 25 to 30 minutes, until deep golden and 205°F to 210°F (96°C to 99°C) inside. Cool completely on a rack.

Notes

If you go the overnight route, pull the loaf from the fridge while the oven preheats and bake it straight from cold. The cold dough scores more cleanly and the crust will puff up dramatically. The timing for bulk fermentation is a guideline; always use the dough’s look and feel as the real test.