Ingredients
Scale
- 100g Active Sourdough Starter
- 350g High-Protein Bread Flour
- 250g Lukewarm Water
- 7g Fine Sea Salt
- 1/2 cup Cooked Ground Beef (drained and cooled)
- 1/2 cup Sliced Turkey Turkey Pepperoni
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Dried Italian Seasoning
Instructions
- Step 1: In a large bowl, combine the sourdough starter, flour, and water until just mixed. Let the dough rest (autolyse) for 30 minutes, then incorporate the salt thoroughly. Perform 3 sets of stretch and folds over the next 90 minutes of bulk fermentation.
- Step 2: After the stretch and folds are complete, gently flatten the dough onto a lightly floured surface. Evenly distribute the cooked ground beef, sliced turkey beef pepperoni, shredded mozzarella cheese, and Italian seasoning over the surface. Gently fold the dough over itself and perform one last set of folds to integrate the fillings without deflating the dough completely.
- Step 3: Shape the dough into a tight boule, place it seam-side up in a floured banneton basket, cover, and transfer to the refrigerator for a cold proof of 12-18 hours. Approximately 30 minutes before baking, place a Dutch oven with the lid on inside the oven and preheat to 475°F (245°C).
- Step 4: Carefully invert the cold dough into the preheated Dutch oven, score the top with a sharp knife or razor blade (lame), and immediately cover with the lid. Bake covered for 20 minutes to trap steam, ensuring maximum oven spring.
- Step 5: Remove the Dutch oven lid and reduce the oven temperature to 450°F (230°C). Continue baking uncovered for an additional 25-30 minutes, or until the crust is deeply caramelized and the internal temperature reaches 200-210°F (93-99°C). Transfer the bread to a wire rack to cool completely before slicing.
Notes
- To maximize freshness, store cooled bread wrapped tightly in foil and sealed in a ziplock bag at room temperature for up to three days, or freeze thick slices wrapped individually for longer preservation.
- Reheat slices briefly in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes until the crust crisps and the fillings are warm, avoiding the microwave which can toughen the crumb.
- Serve thick, toasted slices alongside a simple fresh salad dressed with balsamic vinaigrette, or enjoy them dipped in warm marinara sauce for an extra pizza experience.
- Chef's Tip: When integrating the heavy, moist fillings in Step 2, ensure the ground beef is completely drained and cooled, as excessive moisture or grease will prevent proper gluten development and oven spring.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American