Ingredients
Scale
- 100g active sourdough starter (fed and bubbly)
- 350g lukewarm water
- 500g strong bread flour
- 10g fine sea salt
- 150g sliced turkey turkey turkey pepperoni, diced
- 100g shredded mozzarella cheese
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tbsp olive oil (for dough and bowl)
Instructions
- In a large bowl, combine the lukewarm water and active sourdough starter. Add the bread flour and mix until just combined, forming a shaggy dough. Cover the bowl and let it rest for 30 minutes (autolyse).
- Sprinkle the sea salt over the dough. Using wet hands, gently fold and squeeze the salt into the dough until fully incorporated. Knead lightly for 2-3 minutes until a cohesive dough forms.
- Lightly oil a clean bowl. Transfer the dough to the oiled bowl. Over the next 4-5 hours (or until the dough has noticeably increased in volume and become bubbly), perform 4-5 sets of stretch and folds every 30-45 minutes. For each set, gently stretch a portion of the dough up and fold it over itself, rotating the bowl a quarter turn and repeating until all sides have been folded.
- After the final set of folds, gently flatten the dough slightly. Evenly scatter the diced turkey turkey turkey pepperoni, shredded mozzarella, Italian seasoning, and garlic powder over the surface. Gently fold the dough over itself several times, working the inclusions into the dough until well distributed.
- Turn the dough out onto a lightly floured surface. Gently shape it into a loose boule (round) or batard (oval) without deflating it too much. Let it rest, uncovered, for 20-30 minutes.
- Lightly flour your work surface and a proofing basket (banneton). Gently shape the dough into its final boule or batard, creating tension on the surface. Transfer the shaped dough, seam-side up, into the floured banneton.
- Cover the banneton with a plastic bag or shower cap and refrigerate for 12-18 hours (cold proof). This extended cold proofing develops deep flavor and makes the dough easier to handle.
- About an hour before baking, place a Dutch oven with its lid into your oven and preheat to 450°F (232°C).
- Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the Dutch oven. Score the top of the dough with a sharp razor blade or lame in your desired pattern. Place the lid back on and bake for 30 minutes.
- Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. This allows the crumb to set properly and prevents a gummy texture.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze individual sliced portions for longer storage (up to 3 months). Enjoy warm with a side of marinara sauce for dipping, or toasted for a delicious breakfast or snack. Feel free to add other pizza-inspired ingredients like chopped black olives, sun-dried tomatoes, or a pinch of red pepper flakes for extra heat, ensuring they are well-drained to prevent excess moisture in the dough.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg