Cacio e Pepe Sourdough
Serves 8120 mins prep45 mins cook
This homemade cacio e pepe sourdough features a silky, fragrant crumb with a hint of heat. Combining the flavors of pasta with bread, it yields a delightful loaf perfect for carb lovers.
0 servings
What you need
Instructions
1: Prepare your starter the night before. 2: The next morning, mix the flour, egg, and water. Autolyse for at least 1 hour or until your starter is ready. 3: Add the levain. Mix. Add the salt and any remaining water. Mix and perform slap and folds until the dough is smooth and everything is evenly combined. 4: Cover and let the dough rest for 30 minutes. Then give the dough 2 sets of stretch and folds, each ~30 minutes apart. 5: Laminate the dough to incorporate the pecorino romano and black pepper. 6: Continue to bulk ferment and perform coil folds roughly every hour until the dough is ready (3 rounds). 7: Shape and place into a banneton. Cover and place into the fridge for an overnight cold proof (18 hours). 8: The next morning, score and bake at 500°F for 20 minutes in a dutch oven with the lid on, then 25 minutes at 450°F lid off (times may vary based on the size of your loaf). Let cool before slicing.View original recipe