Pepperoni and Cheese Pullman Loaf
Ingredients
- 500 grams bread flour
- 350 grams water
- 100 grams active starter
- 10 grams kosher salt
- 170 g pepperoni cut into pieces
- 200 g mozzarella cheese shredded
Instructions
- Mix all and rest 20 mins.
- Do 1 set of stretch and folds.
- Rest 30 mins.
- Do another stretch and fold and repeat the 3rd one 30 mins later.
- Bulk ferment until almost doubled.
- Stretch into a rectangle. Scatter on half inclusions.
- Fold sides into the center.
- Add rest of inclusions and roll tightly.
- Spray pan with olive oil and lay in pullman.
- Fridge 12-16 hours. (or rise room temp)
- Bake 350℉ 40 mins. (20 covered but cracked, 20 uncovered)
- Then baked 375 20 more mins to brown. ( I brushed with oil the last 10 mins.)
- Can remove from pan and bake 5 more mins at 400 to brown, if desired.
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