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R. Seress
By R. Seress

Devil Bread

16 steps
Prep:15hCook:30min
Updated at: Sun, 10 Aug 2025 17:35:41 GMT

Nutrition balance score

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Instructions

For the Preferment [Make the Night Before]

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.

For the Final Dough

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.

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