Devil Bread

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Step 1

Mix all ingredients until just combined (shaggy dough).

Step 2

Cover and leave at room temperature 12–16 hours until bubbly and aromatic.

Step 3

Roast 1 large red bell pepper under the grill or on a hot pan until skin is charred all over.

Step 4

Place in a covered bowl or plastic bag for 10 minutes to steam (makes peeling easier).

Step 5

Peel off skin, remove seeds.

Step 6

Blend the flesh until smooth.

Step 7

Measure 30g purée for the dough; save the rest for another use.

Step 8

Mix dough: Combine biga, flour, water, roasted pepper purée, salt, herbs, and Diavolicchio flakes in a large bowl. Mix to combine.

Step 9

Add cheese: Knead in the grated cheeses until evenly distributed.

Step 10

Knead: Knead for 8–10 minutes until smooth, elastic, and slightly tacky.

Step 11

Bulk ferment: Cover and ferment at room temperature until doubled in size (1.5–2 hours).

Step 12

Shape: Turn out onto a lightly floured surface, shape into a boule or oval.

Step 13

Proof: Place seam side down in a banneton or on parchment, cover, and proof for 45–60 minutes until puffed but not overproofed.

Step 14

Preheat oven: 230°C fan (250°C conventional), with steam tray or use a Dutch oven.

Step 15

Score: Lightly dust surface with flour to enhance contrast, then score bold patterns.

Step 16

Bake: Bake 20–30 minutes until crust is golden orange-red, sounds hollow when tapped, and cheese aromas fill the kitchen.