Sourdough Peruvian Rocoto Chili and Cheese Bread

Steps

1. 1

   Mix dough

   • In a large 3 qt (2.8 L) bowl, combine the active sourdough starter, 1¼ cups (300 ml) cool water, and 3¼ cups (420 g) bread flour.
   • Using your hands or a wooden spoon, stir until all flour is hydrated and a shaggy, wet dough forms with no dry pockets.
   • The dough should feel sticky and rough at this stage.

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   Ready when: Dough looks evenly moistened with no visible dry flour

   Tip: This 30-minute rest, called autolyse, makes the dough easier to work with and improves flavor

2. 2

   Add salt and fold

   • Sprinkle the 2 tsp (12 g) fine sea salt over the dough.
   • Using wet fingers, pinch and fold the dough onto itself from the sides toward the center, rotating the bowl 90 degrees after each fold, for about 1 minute until the salt is fully incorporated.
   • The dough will tighten slightly.

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   Ready when: Salt is evenly distributed throughout the dough with no visible white specks

   Tip: Work quickly but gently—overworking at this stage can overdevelop gluten unevenly

3. 3

   First bulk fermentation with folds

   • Cover the bowl loosely with a damp kitchen towel.
   • Let the dough rest at room temperature (68–72°F / 20–22°C) for 4 hours, performing a series of coil or stretch-and-fold every 30 minutes for the first 2 hours (4 sets total).
   • For each fold: wet your hand slightly, grab the underside of the dough, stretch it up and over the top, rotate the bowl 90 degrees, and repeat 4 times.
   • After 2 hours, let the dough rest undisturbed for the final 2 hours.
   • The dough should increase in volume by 50–75%, look puffy, and pass the poke test (indent slowly springs back halfway).

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   Ready when: Dough is noticeably puffier, jiggles slightly when the bowl is shaken, and a poke leaves a slow-recovering indent

   Tip: Stretch-and-folds strengthen gluten without kneading; cooler fermentation deepens sourdough tang

4. 4

   Incorporate fillings

   • Working gently to avoid deflating the dough, turn it out onto a lightly floured work surface.
   • Spread the dough into a rough 9×7-inch (23×18 cm) rectangle.
   • Brush lightly with 1 tbsp (15 ml) olive oil.
   • Scatter the 240 g roasted rocoto peppers (diced), 150 g crumbled queso fresco, 12 g chopped cilantro, and 15 g minced garlic evenly over the dough.
   • Using a bench scraper or your hands, gently fold and press the fillings into the dough, being careful not to tear it.
   • Rotate and fold the dough over itself a few times to distribute ingredients.

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   Ready when: Fillings are relatively evenly distributed throughout the dough with pockets visible

   Tip: Work gently so the cheese and peppers don't burst through the dough skin; some pockets will remain and that's desirable

5. 5

   Pre-shape loaf

   • Form the dough into a round boule by pulling the edges toward the center and rolling it into a tight ball.
   • Work with confidence but gentleness to keep some gas in the dough.
   • Place the seam-side up in a banneton proofing basket (or a medium bowl lined with a well-floured kitchen towel) dusted with flour.

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   Ready when: Dough forms a round, smooth-topped ball with the seam-side facing upward

   Tip: A tight pre-shape creates surface tension that helps the bread rise up rather than spread out

6. 6

   Cold final proof overnight

   • Cover the banneton loosely with plastic wrap or a plastic bag.
   • Place in the refrigerator at 38–40°F (3–4°C) for 12–16 hours.
   • This cold, slow fermentation deepens flavor and makes scoring easier.
   • The dough should look puffy but not overproofed when cold.

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   Ready when: Dough is visibly puffed but still holds its shape; a gentle poke leaves a slowly-closing indent

   Tip: Cold fermentation is optional but recommended—it improves flavor and makes the dough easier to handle when scoring

7. 7

   Preheat and prepare Dutch ovenOven 500°F / 260°C

   • Remove the Dutch oven from the oven and carefully turn the cold dough out onto the hot surface (seam-side down).
   • It will sizzle slightly.
   • Working quickly, use a sharp serrated bread knife to score the top with a single confident slash about ½ inch (1.3 cm) deep at a 30-degree angle, or make a cross pattern if preferred.
   • The cold dough will not spring back much, and that's fine.

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   Ready when: Score is clean and visible; dough is positioned in the hot Dutch oven

   Tip: Work quickly once the dough hits the hot Dutch oven—speed prevents heat loss that could slow oven spring

8. 8

   Bake coveredOven 500°F / 260°C

   • Cover the Dutch oven with its lid.
   • Place it in the preheated 500°F (260°C) oven.
   • Bake for 20 minutes covered.
   • The steam trapped inside will puff the dough and create a chewy crumb.

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   Ready when: Dough has noticeably risen; interior is set

   Tip: Do not open the oven door during this time or steam will escape and oven spring will diminish

9. 9

   Bake uncovered until goldenOven 450°F / 230°C

   • Remove the lid from the Dutch oven.
   • Reduce the oven temperature to 450°F (232°C).
   • Continue baking for 12–15 minutes until the loaf is deep golden brown on top and the crust sounds hollow when tapped on the bottom.
   • Internal temperature should reach 205–210°F (96–99°C) when measured with an instant-read thermometer inserted into the thickest part of the loaf (avoid hitting large pockets of cheese).

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   Ready when: Crust is deep golden-brown; loaf sounds hollow when tapped; internal temp reads 205–210°F (96–99°C)

   Tip: If the crust is browning too quickly after removing the lid, tent loosely with foil for the final few minutes

10. 10

    Cool on rack

    • Remove the loaf from the Dutch oven (use tongs or carefully tip it out) and place on a wire rack.
    • Let cool for at least 45 minutes before slicing.
    • During cooling, the crumb continues to set and the crust finishes crisping.
    • The bread will be quite hot internally for the first 20 minutes.

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    Ready when: Loaf has cooled to warm room temperature; knife cuts cleanly without compressing the crumb

    Tip: Slicing before the crumb is fully set will compress the interior and result in a dense, gummy texture