Pepperoni Mozzarella Sourdough Loaf

Pepperoni Mozzarella Sourdough Loaf

This Pepperoni Mozzarella Sourdough Loaf is a perfect balance of rich, savory flavors and a soft, slightly tangy crumb. With pepperoni and mozzarella tucked into a beautifully fermented sourdough base, it’s an irresistible loaf that’s perfect for sandwiches, snacking, or just enjoying on its own. It’s a flavorful twist on traditional sourdough, and once you try it, you’ll be hooked!

Why You’ll Love This Recipe

• Pepperoni and mozzarella add bold flavor and gooey cheese pockets

• The sourdough base gives it a delicious tang and chewy texture

• A fun twist on a classic sourdough loaf

• Perfect for sandwiches, as a snack, or with your favorite dipping sauces

• Homemade, free of preservatives and additives

Ingredients

• 500 grams King Arthur Bread Flour

• 350 grams filtered water

• 100 grams active sourdough starter

• 10 grams salt

• 12 oz mozzarella cheese (all liquid removed)

• 12 oz diced pepperoni (all grease removed using paper towels)

Instructions

1. Mix the dough:
   In a large mixing bowl, combine the active sourdough starter with the filtered water. Stir to dissolve. Add the flour and mix together until a rough dough forms. When some wetness is still visible, add the salt and mix completely. Scrape down the sides of the bowl and use your hands to incorporate any remaining flour.

2. Bulk fermentation:
   Cover the bowl with a towel and let it rest for one hour. After an hour, perform stretch and folds every 30 minutes for the next 2 hours. You’ll notice the dough becoming more elastic with each fold. After the final fold, leave the dough to bulk ferment until it has noticeably risen and developed a smooth, slightly shiny surface. It should have visible air bubbles throughout, appear to “jiggle” when gently shaken, and easily pull away from the sides of the container, indicating sufficient gluten development.

3. Shape the dough:
   Turn the dough out onto your shaping surface. Pre-shape the dough by folding it over onto itself, cover with a towel, and let it bench rest for 30 minutes. After the rest, stretch the dough out gently and add the inclusions (mozzarella and pepperoni). Fold the dough into thirds, sealing the inclusions inside. Carefully roll it up, making sure to gently press the dough into a smooth ball and tuck the edges underneath. Handle the dough gently to avoid tearing or letting the inclusions poke through.

4. Cold fermentation:
   Place the shaped dough into your banneton, ensuring the seams are stitched up at the bottom. Cover with plastic wrap and let it cold ferment in the fridge overnight. This slow fermentation process develops the flavors and gives the loaf a nice rise.

5. Preheat the oven:
   The next day, preheat your oven to 450°F (or 500°F if your dutch oven can handle it). Place your dutch oven inside the oven while it heats up, allowing it to preheat for a full hour.

6. Bake the bread:
   After an hour of preheating, flip the dough out onto parchment paper or a silicone baking sling. Score the top of the loaf to allow it to expand during baking. Carefully transfer the dough into the preheated dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 minutes, allowing the top to become golden and crisp.

7. Cool and serve:
   Let the bread cool completely before slicing. Enjoy it as-is, or use it for sandwiches, dipping into marinara sauce, or whatever creative ideas you come up with!

Tips for Success

• Use the best mozzarella: Be sure to remove as much liquid as possible from the mozzarella to avoid excess moisture in the dough.

• Grease removal from pepperoni: Blotting the pepperoni with paper towels before adding it to the dough helps reduce excess grease and prevents it from making the dough soggy.

• Be gentle when shaping: The mozzarella and pepperoni can be delicate, so handle the dough gently when adding and sealing in the inclusions to prevent them from poking through.

Frequently Asked Questions

• Can I use store-bought pizza dough instead of sourdough starter?
  While sourdough provides a unique flavor and texture, you can use pizza dough if you’re looking for a quicker alternative. Keep in mind that the flavor and texture will differ.

• Can I make this ahead of time?
  Yes! The dough can be prepped and fermented overnight, then baked the next day. You can also freeze the dough after shaping, then bake it fresh whenever you’re ready.

Serving Suggestions

This Pepperoni Mozzarella Sourdough Loaf is perfect for sandwiches—think pepperoni melts, a delicious dipping bread, or a pizza-inspired loaf that’s great with marinara sauce. It also pairs well with a simple salad or alongside some olives for a Mediterranean-inspired snack.

Estimated Nutritional Information (Per Serving)

• Calories: 300

• Protein: 10g

• Carbs: 32g

• Fat: 15g

• Fiber: 2g

This Pepperoni Mozzarella Sourdough Loaf is a fun and delicious way to take your sourdough baking to the next level. The combination of melted mozzarella, savory pepperoni, and tangy sourdough creates a perfect loaf you’ll want to make again and again. Let me know how it turns out or share your version on social media—I’d love to see how you get creative with it!