Pepperoni Pizza Sourdough Bread. Should I post the recipe?
Also, take a shot every time I said “Amazing” or “Insane”.
Ingredients:
• 100 g starter
• 350 g water
• 550 g bread flour
• 12 g sea salt
Inclusion:
• 80 g chopped pepperoni
• 90 g mozzarella cheese
• sprinkle of oregano
Steps
1. Combine starter, water, flour, and salt (I add the salt right in, some wait 30 min).
Mix until no dry flour remains. Rest 30 minutes.
2. Stretch & Folds:
Do 4 sets, every 30 minutes.
Add pepperoni, cheese and oregano during the 2nd and 3rd set.
3. Bulk Rise:
Let the dough sit covered for 4-6 hours. The dough should look puffier and jiggle a bit when you shake the bowl.
4. Shape:
Pre-shape, rest 20 minutes, then final shape into a ball or oval.
Place in floured banneton.
5. Cover and refrigerate 12–16 hours.
6. Bake
Preheat Dutch oven at 460°F for 45 minutes (I use the double pan method, so I don’t pre heat my pans)
Flip dough onto parchment, score, and place in Dutch oven.
30 min lid on, 10min lid off.
Bread internal temp should be at least 205 Fahrenheit.
