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.
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.
