Sourdough Pepperoni Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Wooden spoon
- 1 digital kitchen scale
- 1 measuring cup set
- 1 measuring spoon set
- 1 bench scraper
- 1 Rolling Pin
- 1 9x5-inch loaf pan (or baking sheet)
- 1 sheet parchment paper
- 1 sharp knife or lame
- 1 pastry brush
- 1 wire cooling rack
Ingredients
- 120 gram sourdough starter active and bubbly
- 240 gram water room temperature
- 350 gram bread flour
- 50 gram whole wheat flour
- 9 gram fine sea salt
- 15 gram olive oil plus extra for greasing
- 120 gram pepperoni slices chopped
- 120 gram low-moisture mozzarella cheese shredded
- 30 gram Parmesan cheese grated
- 5 gram dried Italian seasoning
- 2 gram garlic powder
- 1 large egg beaten for egg wash
Instructions
- In a large mixing bowl whisk together active sourdough starter and water until mostly dissolved.
- Add bread flour and whole wheat flour to the bowl and mix with a wooden spoon until a rough shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes to autolyse.
- Sprinkle salt and olive oil over the dough and squeeze and fold the dough until both are fully incorporated.
- Perform 3 to 4 sets of stretch-and-folds every 30 minutes over 1.5 to 2 hours until the dough becomes smoother and more elastic.
- After the last fold cover the dough and let it bulk ferment at room temperature until increased by about 60 to 70 percent in volume, 2 to 3 hours depending on temperature.
- Lightly flour your work surface, gently turn the dough out, and pat it into a rough rectangle.
- Using a rolling pin roll the dough into a rectangle about 10x14 inches, keeping the thickness even.
- Evenly sprinkle chopped pepperoni, shredded mozzarella, grated Parmesan, Italian seasoning, and garlic powder over the surface, leaving a 1-inch border on one long edge.
- Starting from the opposite long edge, roll the dough up tightly into a log, pinching the seam closed.
- Tuck the ends under slightly to seal and tighten the loaf.
- Line a loaf pan with parchment paper or place a sheet of parchment on a baking sheet and lightly grease it with olive oil.
- Transfer the rolled loaf seam-side down into the prepared loaf pan or onto the parchment-lined baking sheet.
- Cover loosely with lightly oiled plastic wrap or a clean towel and let rise at room temperature until puffy and slightly risen, 1.5 to 2 hours.
- About 30 minutes before baking, preheat the oven to 425°F (220°C) with a rack in the middle position.
- Just before baking, brush the top of the loaf with beaten egg and use a sharp knife or lame to score 3 to 4 diagonal slashes on top.
- Place the loaf in the oven and bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for 18 to 20 minutes, or until deeply golden and the internal temperature reaches about 200°F (93°C).
- Remove the bread from the oven, carefully lift it out of the pan using the parchment, and place it on a wire rack.
- Allow the sourdough pepperoni bread to cool at least 45 minutes before slicing to keep the crumb from becoming gummy and to let the cheese set.
Notes
For best results, use an active starter that has recently peaked so the dough rises reliably and develops good flavor, and avoid overfilling with pepperoni and cheese so the loaf can still seal and rise without bursting. If your kitchen is cool, extend the bulk ferment and final proof rather than adding more starter, watching the dough’s volume and feel instead of the clock. You can adjust fillings with other cured meats or cheeses, but keep the total amount similar to prevent a dense loaf, and always let the bread cool sufficiently before slicing to maintain a nice structure and keep the melted cheese from oozing out.
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