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Roasted Peppers and Parmesan Sourdough Bread

What a winning combination: roasted peppers and Parmesan cheese in a sourdough bread!
For this recipe, I divided the dough into 2 parts, one part was plain, the second one I infused with roasted pepper pure and sprinkled some parmesan cheese during lamination.

What’s the point of dividing the dough into 2 parts – you probably ask. The answer is simple – plain dough makes a carcass to hold more hydrated roasted pepper dough.
Ready? Let’s dive into it.


Sourdough Starter 


After the dough is divided in two pieces:

  • 60g pure from roasted red peppers  for the dough #2
  • 40g shredded Parmesan cheese 



Night before

  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temperature at 74-78F until in about 10-12 hours starter reaches its peak (triples or more in volume).
  • Roast baby red bell peppers , let them cool overnight.
  • Learn how to make starter from scratch here.

Next morning

  • 7 am mix water with bread flour and cover it, let it rest 1 hour for autolyse. During the autolyse process the flour absorbs water, becoming fully hydrated. This activates gluten development.
  • 8 am add sourdough starter. 
  • Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Cover and let it rest for 30 min.
  • 8:30 am add salt and mix on low speed of your mixing machine for 1-2 minutes, or KitchenAid on speed 3 for 2-3 minutes until well incorporated. 
  • Divide the dough in 2 equal pieces.
  • Add puréed roasted red peppers to the dough #2 by mixing it, until pepper pure is well incorporated.
  • The dough #2  should come up together, but still be sticky. We will continue gluten development and structure building by performing stretches and folds during warm fermentation period. Cover both dough pieces.
  • Leave to rest for 30 min. At 74-78F /23-26C.
  • 9 am wet your hands and spray table with water. Stretch(laminate) the first and second dough pieces separately, then place one on top of another.
  • Sprinkle Parmesan cheese on top of the stretched dough, then fold the dough and let rest 30 min.
  • 9:30 am 1st stretch and fold
  • 10:15 am 2nd stretch and fold.
  • 11:00 am 3rd stretch and fold. 
  • Performing stretches and folds every 45 min will help to continue gluten development.
  • Keep monitoring the dough, if it’s rising too fast, you can shorten time in between stretches to 40 minutes or less.
  • After the final stretch let the dough proof for 40 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-50% rise.
  • 11:40 am transfer dough to a work surface and dust the top with flour. Then flip the dough over so the floured side faces down.
  • Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
  • Place the dough round on a work surface and let it rest for 30 minutes uncovered.
  • 12:10 pm dust the dough with flour. Use a dough scraper to flip it over onto a work surface so floured sides are facing down.
  • Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
  • Finally, roll the dough. Shape it into a smooth, taut roll.
  • Transfer the roll, seam side up into a prepared proofing basket (loaf pan with kitchen towel)
  • Cover it with plastic and return the dough to the 80F (27C) environment for 15 min.
  • 12:25 pm transfer dough to rise for 14-24 hours in the refrigerator.
  • Preheat the oven to 500 F, place your cast iron pan with the lid inside for 45 minutes -1 hour.
  • Remove the dough from the fridge.
  • Flip it over on a parchment paper, score it with a sharp knife or a bread lame.
  • Transfer it to the hot cast iron pan, cover it with the lid (to create steam for a beautiful and crusty crumb).
  • Bake at 500F for 15 minutes with the lid on.
  • Remove the lid, lower the temperature to 450F.
  • Bake for 20 more minutes until golden brown.

Enjoy 😉 

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Roasted Peppers and Parmesan Sourdough Bread
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1 thought on “Roasted Peppers and Parmesan Sourdough Bread

  1. Hi Natalya, Made this the other day it was really nice.

    Thank you Mike

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