Sourdough Cacio e Pepe Boule

Instructions

1. 1

   Mix the ingredients together and rest for 30 mins (autolyse).

2. 2

   Stretch and fold x4 every 30 mins for 2 hours (bulk fermentation).

3. 3

   Mix half of the inclusions (black pepper and parmesan) into the dough during 2nd stretch and fold. Mix the rest of the inclusions during 3rd stretch and fold.

4. 4

   Rest for 5 hours (25 degrees) or until bubbles form on top and jiggly.

5. 5

   Preshape using bench scraper, rest for 30 mins uncovered.

6. 6

   Shape into a boule, place in a banneton and rest for 30 mins in the counter, 6 hours in the fridge (cold retardation).

7. 7

   Preheat dutch oven to 250 degrees. 25 mins bake covered. 25 mins bake uncovered at 240 degrees.