Pepperoni Roll Sourdough Bread: A Crispy 18-Hour Bake

Instructions:

1. Mix the active starter and warm water in a large bowl. Add the bread flour and salt, mixing by hand until a shaggy dough forms with no dry flour remaining.
2. Cover the dough and let it rest (autolyse) for 30 minutes to jumpstart gluten development.
3. Perform four sets of stretch and folds every 30 minutes. Reach under the dough, pull upward, and fold over itself, rotating the bowl four times per set until the dough is silky.
4. On a lightly dampened surface, gently stretch the dough into a large rectangle. Evenly scatter the cubed pepperoni, mozzarella, oregano, and red pepper flakes.
5. Fold the dough into thirds like a letter to trap ingredients, then roll tightly into a log. Place back in the bowl for bulk fermentation.
6. Allow the dough to ferment for 5–7 hours at approximately 78°F until it has grown in volume and feels jiggly.
7. Final shape the dough into a boule and place in a floured banneton. Cold proof in the refrigerator for 8–12 hours for maximum flavor development.
8. Preheat a Dutch oven to 450°F. Score the bread and bake covered for 20 minutes. Remove the lid and bake for another 25 minutes until the crust is dark mahogany.