Pepperoni Mozzarella Sourdough Loaf
Serves 8
120 mins prep
50 mins cook
170 mins total
It's like pizza, but bread. This fluffy and soft sourdough bread is stuffed with mini pepperoni and has pockets of cheese scattered throughout. A simple but special loaf of bread that is a good pairing for any weeknight dinner.
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In the morning, feed your sourdough starter.
In the afternoon, when your starter has peaked and is bubbly and active, assemble your dough.
In a mixing bowl, whisk together your sourdough starter and filtered water until a milky liquid forms. Add the flours and salt and mix until a shaggy dough forms. Cover with a damp bowl cover and let rest for 1 hour.
After resting, pull the sides of the dough up and towards the middle rotating the bowl each time until a semi - smooth dough forms. Cover with bowl cover and let rest for 30 minutes - 1 hour.
Stretch and fold (or coil fold) the dough 2 more times, letting it rest for at least 30 minutes in between.
On your last stretch and fold, turn your dough over onto a clean workspace and laminate the dough stretching it into a large rectangle as far as it can go without ripping. Sprinkle ½ cup of pepperoni all over the surface of the dough. Fold the edges up and towards the middle, sprinkle the remaining pepperoni, and fold again, rolling the dough into a ball.
Place the dough back into your mixing bowl and cover with a damp towel. Leave your dough out to bulk ferment on the counter overnight for 8 - 10 hours.
In the morning your dough should have doubled in size. Turn it over to a clean workspace and lightly stretch it into a rectangle shape. Place dollops of mozzarella pearls all over the inside of the dough, fold the edges up and over, place more mozzarella pearls, and then shape the dough into your desired shape. (batard - oval, boule - round)
Place seam side up into your banneton and stitch the dough all the way from the top to the bottom. Pinching the edges towards the middle to create tension which will result in a nice oven spring while baking.
Cover your banneton and place in the fridge for at least two hours - or up to 3 days.
When you're ready to bake your bread, preheat a Dutch oven at 450 degrees for at least 20 minutes.
Turn your dough onto a bread mat or piece of parchment paper and score the top.
Carefully place the dough into a HOT Dutch oven, quickly replacing the lid to trap the steam. Bake for 25 minutes, remove the lid and bake for additional 23 minutes.
Remove your bread from the Dutch oven and transfer to a cooling rack. Let your bread cool completely before slicing. Serve with a smear of garlic butter and enjoy!
