The herbs you use are up to you and your taste. Right now in the kitchen garden here, oregano and thyme are at their best. This time I’m going to use thyme. Now only waiting for the sponge to mature and the loaf will be on its way.
I’ve made this with red peppers in the past many times. This time with yellow in abundance as well, there could be a combination going on today. Just so long as the loaf doesn’t turn out an odd orange color. Even if it does, it won’t spoil the flavor one bit.
Ingredients
Here are the ingredients for a Roasted Red Pepper and Garlic Sourdough Bread Recipe:
- Active sourdough starter
- All-purpose flour
- Salt
- Roasted red peppers
- Garlic cloves
- Olive oil (optional)
Note: The exact amounts of each ingredient may vary depending on the recipe, so be sure to follow a trusted recipe for the best results.
Instructions
- First, preheat your oven to 400°F (200°C).
- Roast the red bell pepper and garlic on a baking sheet until the skin is charred and black, about 20-25 minutes.
- Remove the skin, seeds, and stems from the red bell pepper and chop them into small pieces. Mince the garlic.
- In a bowl, mix the chopped red bell pepper, minced garlic, and a pinch of salt with 2 tablespoons of olive oil.
- Mix the sourdough starter, bread flour, and water in a separate bowl until it forms a sticky dough.
- Add the red bell pepper and garlic mixture to the dough, and mix until it is evenly distributed.
- Knead dough on the floured surface for 5-10 minutes until it becomes elastic and smooth.
- Place dough in the greased bowl and cover it with plastic wrap, then let it rise for about 1-2 hours or until it has doubled in size.
- Preheat a dutch oven or baking stone in the oven for 30 minutes.
- Place the dough in the preheated dutch oven or on the baking stone, and bake for 30 to 40 minutes until the crust is golden brown.
- Remove bread from the oven, let it cool for a few minutes, and serve warm. Enjoy!
What could you serve this with?
If you have people round to dinner this makes a truly inspired starter; sliced very thin and served with a chilled Gazpacho style soup. It also goes stunning well with chicken, cold pork cuts and just about anything cheesy.
Sourdough Sponge – make at least 12 hours in advance
- 2 ½ fl oz Sourdough Starter
- 4 tbsp Water
- 3 ½ oz bread Flour
Combine the starter from your refrigerator with the water and bread flour. Stir it gently but thoroughly before setting down in a warm place overnight – 12 hours at least for the best results
For The Bread
- 1 tsp chopped fresh thyme
- 1 tbsp olive oil (infused with the thyme)
- 3 tbsp water
- ½ medium roasted red pepper, chopped up
- 1 large or two small roasted garlic bulbs (see below)
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 6 ½ oz bread flour
- 1 ½ tsp yeast
- 1 tbsp cornmeal to finish
Egg Wash – Optional
- 1 egg beaten
- 2tsp water
20 Minutes Before Baking
Take the thyme and oil and combine in a dish big enough to contain hot oil. Place in the microwave and heat for about 1 ½ minute. You want the oil very hot and the thyme just beginning to sizzle. You can use the stove top if you wish – heat the oil slowly though and if you have a cooktop diffuser to spread the heat, now is a good time to use it.
Now leave the mix for the thyme to infuse the oil thoroughly. Around twenty minutes should do, but if you want a stronger flavor to leave for another twenty minutes.
Remove the thyme and discard, strain the oil if you want to – I don’t bother – and allow the thyme infused oil to cool to lukewarm at most (totally cool is best) so you can add it to the loaf mix in a minute.
Roast the garlic cloves by removing the outer loose skin and coating the inner skin in oil. Wrap the cloves in foil and seal, then bake in a medium oven for 30-40 minutes until the cloves are butter soft.
Remove and cool until you can comfortably open the skins and squeeze out the lovely roasted pulp
For the pepper, you need to cut half a medium red bell pepper into strips or flat pieces then lay them in foil with a little oil before grilling on high heat until the skin begins to blister and blacken
Remove from the heat and seal them either in the foil or in a plastic bag to let the steam loosen the skins for you. As soon as it becomes cool enough, strip away the skin and toss it away (or if like me you love it, eat it). Leaving a few little bits don’t matter and add colored flecks to the bread.
Now dice the pepper quite small
Into The Bread Machine
- Add the sourdough sponge, garlic and remaining ingredients with the exception of the peppers in the order suggested by your bread machine book and set for white dough, then press start.
- You do need to be watchful and add more liquid or flour as necessary. Though this recipe rarely seems to need it
- After about 20 minutes of when your fruit beeper sounds, add the chopped up roasted pepper
- When the dough cycle is ended, remove the dough and punch it down on a lightly floured board and allow it to rest for a few minutes – I normally use a silicone baking sheet for this to avoid adding too much extra flour.
- Sprinkle cornmeal on the baking sheet and shape the dough into a round and place on the prepared sheet. Alternatively sprinkle cornmeal into a 1lb baking tin or as I use, a ceramic bowl, and place into the center of that.
I’ve never done it with this recipe but with all of them. You can split up the dough at this stage and make about 12 individual rolls if you like. Now cover the dough and let rise again for one hour.
- If using the wash, combine and brush over the surface at the top of the bread.
- Make two or three slashes in the top of the bread or individual rolls with a sharp knife and put in a pre-heated oven (190C or 375F). Bake until the top is golden brown – allow 35 to 45 minutes.
It’s really important to let your bread cool properly before cutting or storing. Well, I’ve got to tell you it’s a valiant struggle to keep your hands off this one. It smells sooo good, and tastes even better!
If like me you make round loaves and find them awkward to store, check out this really cool round bread bag made from canvass which takes these round sourdough loaves. In bright fresh green, it’s very bohemian to serve from at the table. You can also find hints and tips on the best way to store all the yummy fresh loaves you make with your bread machine or bake by hand.
If you like this recipe, there are others like it – try the sourdough bread with olives and rosemary or a classic plain sourdough loaf. The recipe for making a sourdough starter is here.
Let me know if you make it and like it.
Tips To Make Roasted Red Pepper And Garlic Sourdough Bread Recipe
- Start with a healthy sourdough starter: A strong, active starter will help the bread rise and have a good flavor.
- Use quality ingredients: Choose good-quality flour, salt, and red peppers. Use freshly roasted red peppers for the best flavor.
- Use the right roasting method for the red peppers: Roasting the red peppers will help develop their flavor but be careful not to burn them. Roast in a hot oven, on a grill, or use a stovetop flame.
- Let the dough rise slowly: Sourdough bread takes time to rise, so be patient and let the dough rise at room temperature for several hours or overnight.
- Incorporate the roasted red peppers and garlic properly: Mix the roasted red peppers and garlic into the dough carefully so as not to over-mix and damage the gluten structure.
- Shape and bake the bread properly: Shape the dough into a loaf, let it rise again. Then bake in a preheated oven at a high temperature for a crispy crust.
- Store the bread properly: Store the bread in a cool, dry place, or wrap it tightly and freeze it for later use.
Follow these tips, and you’ll be on your way to making delicious roasted red pepper and garlic sourdough bread. Enjoy!
Mistakes To Avoid When Making Roasted Red Pepper And Garlic Sourdough Bread Recipe
- Not using a mature sourdough starter: A mature sourdough starter is necessary for a successful sourdough bread, as it will provide the yeast and bacteria necessary for fermentation and flavor.
- Over-kneading the dough: Over-kneading the dough will result in dense and tough bread. Instead, aim for a gentle kneading process to preserve the air bubbles and yeast activity in the dough.
- Not giving the dough enough time to rise: The dough needs time to rise and ferment, which will result in lighter and airier bread. Be patient and let the dough rise for the recommended time.
- Not using enough salt: Salt helps to control yeast activity and enhance the flavor of the bread. Don’t be afraid to use the recommended amount of salt, as it is necessary for successful bread.
- Not scoring the bread: Scoring the bread allows for proper expansion during baking and prevents the bread from splitting in unintended places. Use a sharp knife to score the bread before baking.
- Not using a baking stone or cast iron skillet: A baking stone or cast iron skillet helps to create a crispy crust and evenly bake the bread. If you don’t have one, try using a heavy-duty baking sheet or dutch oven.
- Overbaking the bread: Overbaking the bread will result in a dry and tough texture. Check the bread frequently towards the end of baking and remove it from the oven when it is done.
- Not letting the bread cool completely: Letting the bread cool completely will allow the crust to harden and the structure to set. Avoid slicing into the bread while it is still warm, as it may fall apart.
FAQs
What is a sourdough starter, and how do I make it?
A sourdough starter is a flour mixture and water that is fermented with naturally occurring yeast and bacteria. To make a sourdough starter, combine equal parts flour and water in a jar and let it sit at room temperature for 2-5 days, stirring it once a day until it becomes bubbly and active.
Can I use a different type of flour for this recipe?
Yes, you can use a different type of flour, such as whole wheat and rye flour, but keep in mind that it may affect the final texture and flavor of the bread.
Can I use canned roasted red peppers for this recipe?
Yes, you can use canned roasted red peppers for this recipe, but keep in mind that the flavor and texture may be different from using freshly roasted red peppers.
How long does it take for the dough to rise?
The dough needs to rise for 2-3 hours during the bulk fermentation and another hour during the final proofing. The exact rising time will depend on the temperature and humidity of your kitchen.
What is the purpose of the cast iron skillet and hot water during baking?
The cast iron skillet and hot water are used to create steam in the oven, which helps to create a crispy crust on the bread.
Can I freeze the bread for later?
Yes, you can freeze the bread for later. First, wrap it tightly in aluminum foil or place it in a freezer-safe bag. When ready to eat, thaw the bread at room temperature and warm it in a low oven or in a toaster.
Can I make this recipe without a baking stone or cast iron skillet?
Yes, you can make this recipe without a baking stone or cast iron skillet. It may affect the final texture and crust of the bread. An alternative option is to bake the bread on a baking sheet.
Conclusion
The Roasted Red Pepper and Garlic Sourdough Bread is a delicious and satisfying bread that is perfect for a hearty meal or as a snack. This bread combines the tangy and robust flavor of sourdough bread with the sweetness of roasted red peppers and the pungency of garlic, making it a tasty and aromatic bread. This recipe is also a perfect way to use up your sourdough starter and experiment with different flavors and ingredients. Whether you are a seasoned bread baker or a beginner, this recipe is definitely worth trying. With its crusty exterior and soft, airy interior, this bread will be a crowd-pleaser at your next dinner party or a welcome addition to your daily bread routine. So, preheat your oven, gather your ingredients, and start baking!