Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
12 servings

200gbread flour

110gwater
room temp

instant yeast

biga
All the

200gbread flour

80gwater
30groasted red bell pepper purée

4gsalt

1 tspdried Italian herb mix
oregano, basil, rosemary
1 ½ tspDiavolicchio pepper flakes
crushed, adjust to preference

75Cheese blend
finely grated

25gParmesan

25gPecorino Romano

15gAsiago
Aged

15gcheddar
sharp-aged or Red Leicester
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.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!