Bread. Cheese. Those two words will get my attention quite quickly. I do not consider myself to be a connoisseur of cheeses but I do love tasting them. And bread, well, as you can tell by looking through the recipes here, bread is kind of an obsession for me. Sometimes I think of creating a bread that is like a meal in itself. I also like to bake bread that goes beyond a common flour mixture. Don’t get me wrong I love bread and can eat a simple loaf of bread as a meal but I like to add different things to the dough to create something more complex in flavor. For instance, look at my recent seeded raisin sourdough.
I had been inspired by some different bakers on Instagram and different variations of breads with cheese in them. One bread that stuck out had roasted red peppers in it and I decided I had to try this and include parmesan cheese with it.
I have made this roasted red pepper with parmesan several times now and love it. It is a great bread to go with about any Italian inspired dish. Fantastic in the morning with breakfast, and as I just recently found out, a great base for making a strata.
The process for this is the same as the others I have posted here. Begin about 12 hours prior to making the dough. In a mixing bowl combine 2 ounces (about 2 large tablespoons) sourdough culture with 5 ounces water. When the culture is dispersed in the water add 5 ounces flour and combine. Cover with plastic and walk away.
After the 12 hours have passed start by preparing the peppers and parmesan cheese. You will need about 2 tablespoons worth of peppers (more if you like) and 1/8-1/4 cup parmesan cheese. Keep in mind when you add these to the dough it will make it heavier so try not to add too much so the dough still rises sufficiently.
In the bowl of a stand mixer or a large mixing bowl add 8 ounces warm water with all of the starter, then add 14 ounces (about 3 cups) flour and .32 ounces (1 teaspoon) salt. Mix or knead just until you have a shaggy mess of dough in the bowl. Cover with plastic and set aside for about 1 – 1 1/2 hours then stretch and fold. After this first fermentation period you can move on to shaping if it looks like the dough is beginning to form a nice shiny exterior and developing good gluten. If it needs another stretch and fold do it now then cover and rest. After that rest period move onto shaping.
- 2 ounces/2 large tablespoons sourdough culture
- 5 ounces water
- 5 ounces/about 1 cup flour
- 8 ounces warm water
- all of starter
- 14 ounces/about 3 cups flour
- 2-4 tablespoons roasted red pepper
- ⅛-1/4 cup Parmesan cheese
- .32 ounces/1 teaspoon salt
- In a mixing bowl combine culture and water until culture is dispersed. Then add flour and mix until flour is hydrated.
- In the bowl of a stand mixer or a large mixing bowl add water and starter. Mix until dispersed. Then add flour and salt. Mix until just about all flour is hydrated then add peppers and cheese. Continue mixing just until hydrated and you have a shaggy mess. Cover with plastic and let rest.
- After 1-1½ hours do a stretch and fold then recover and let rest again.
- If dough is ready to shape go ahead. If not do another stretch and fold then recover and rest for another 1 hour before shaping.
- After shaping preheat oven to 450 degrees. When dough is done proofing bake for 30-35 minutes until a golden brown color has developed on the crust.
Submitted to YeastSpotting