Roasted Red Bell Pepper and Red chili Sourdough

Delicious roasted red bell pepper and red chili sourdough bread made with sourdough starter, Mexican blend cheese, and multigrain dough. Great sourdough bread with a touch of sweetness from red bell pepper and light heat from red chilies.

If you like this roasted red bell pepper and red chili sourdough bread,  then try this sundried tomato and parmesan sourdough bread.

How to make this roasted red bell pepper and red chili sourdough?

You need following ingredients to make this sourdough bread 

• All-purpose flour: I used unbleached all-purpose flour
• Rye flour:   Dark rye flour is used in this recipe which adds nuttiness to the dough.
• Spelt flour: Spelt adds a malty, sweet flavor and a light texture to your baked goods.
• Sourdough starter: I used 100% hydration sourdough starter( 15g starter + 45g bread flour +5g rye flour+50g water)
• Whole wheat flour adds  fiber and nutrients to the dough.
• Roasted Red bell pepper: Fire-roasted red bell pepper is used here. I used storebought, you can                   make homemade also.
• Red chili pepper : I used  Thai chilies you can use  your favorite chili peppers.
• Mexican Style Shredded Cheese Blend:  It is a 4-cheese combo of Monterey Jack, Cheddar Asadero, and Queso quesadilla.
• Salt : Control the rate of fermentation and add taste.
• Water: This recipe uses 70% hydration.

See recipe card for quantities.

Instructions to make this roasted bell pepper and red chili sourdough

In a large bowl add sourdough starter and water and  mix in bread flour, rye flour, spelt flour and whole wheat flour and set aside for 1 hour

1. Step 1: Sourdough Starter

2. Add Sourdough starter + water and bread flour, spelt flour, rye flour and whole wheat flour

3. Step 3: Add salt and water

4. Step 4: Laminated dough with Roasted red bell pepper, Thai chili, and Mexican-styled shredded cheese.

Then add salt and set aside for another hour.  

Do the first stretch and fold. Then again set aside for another hour.

Second stretch and fold and set aside for another hour.

Laminate the dough and add roasted red bell pepper,  red chili and Mexican style shredded cheese blend. And set aside for another hour.

Then after one hour, shape and refrigerate the dough for overnight fermentation in refrigerator.

Next morning score the dough and bake.

Enjoy.

Variations to Roasted Red Bell Pepper and Red chili sourdough

Variations of Roasted Red Bell Pepper and Red Chili Sourdough can involve altering ingredients, adding complementary flavors, or adjusting the preparation method. Here are several variations to consider:

Try with  different Herbs and Spices like

1. Garlic and Rosemary: Add roasted garlic cloves and fresh rosemary for an aromatic twist.
2. Thyme and Oregano: These herbs pair well with red peppers and can enhance the bread's flavor.
3. Smoked Paprika: Enhance the smokiness with a teaspoon of smoked paprika.

Instead of Mexican style shredded cheese you can try

1. Feta or Goat Cheese: Incorporate crumbled feta or goat cheese into the dough for a creamy, tangy flavor.
2. Cheddar or Parmesan: Shredded cheddar or Parmesan can add a rich, savory element.

Other vegetables.

1. Caramelized Onions: Mix in some caramelized onions for a sweet and savory combination.
2. Sun-Dried Tomatoes: These add a concentrated burst of flavor and pair well with the peppers and chilis.

Nuts and Seeds:

1. Pine Nuts or Walnuts: Add a crunchy texture with a handful of pine nuts or walnuts.
2. Sesame or Flax Seeds: These can be sprinkled on top of the loaf before baking or mixed into the dough.

Dried Fruits:

1. Raisins or Cranberries: For a sweet and spicy combination, add some dried fruits.
2. Apricots: Diced dried apricots can provide a pleasant contrast to the heat of the chilis.

Instead of Thai red chili pepper you can try

1. Chipotle Peppers: For a smokier heat, use chipotle peppers instead of regular red chilis.
2. Jalapeños: Fresh or pickled jalapeños can be used for a different kind of heat.

Add Olives to the recipe

Kalamata or Green Olives: Chopped olives can add a briny, savory note to the bread.

Make it  hot and sweet  

Honey or Maple Syrup: Add a touch of sweetness to balance the heat by incorporating honey or maple syrup into the dough.

Try with Infused Oils:

1. Chili Oil: Use chili oil instead of regular oil for spicier bread.
2. Herb-Infused Oil: Infuse the oil with herbs like thyme or rosemary before adding it to the dough.

Make these variations according to your taste.

Storage

This bread tastes great while warm.  Store at room temperature for a day or two as it has cheese in it. If you want long-term storage slice and freeze the loaf.

Toast with butter and enjoy with some honey or dip.

FAQ

Baker’s % is calculated based on the total weight of flour. To calculate a baker's percentage, you can use the following formula: 

(weight of ingredient ÷ weight of flour) x 100 = baker's % of that ingredient 

I have made this sourdough as part of  Breadbaker’s event.

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Print Recipe

5 from 10 votes

Roasted Red Bell Pepper and Red chili sourdough

Delicious roasted red bell pepper and red chili sourdough bread made with sourdough starter, Mexican blend cheese, and multigrain dough. Great sourdough bread with a touch of sweetness from red bell pepper and light heat from red chilies

Prep Time5 hours hrs

Cook Time50 minutes mins

Resting the dough8 hours hrs

Total Time13 hours hrs 50 minutes mins

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Keyword: #sourdoughbread, Roasted Red Bell Pepper and Red Chili sourdough

Servings: 12 servings

Calories: 160kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 2 ¾ cups / 350g Bread flour
• ¼ cup heaping /50g spelt flour
• ½ cup / 50g Rye flour
• ½ cup / 50g Whole wheat flour
• 1 ¾ cups /395g water
• ⅓ cup / 49g Red Bell pepper
• 1 ½ teaspoon / 9g salt
• ½ cup / 100g sourdough starter
• 2 / 3 g Thai red chili
• ⅔ cup/ 60g Mexican style Blended Shredded Cheese

Instructions

• FIRST MAKE SOURDOUGH STARTER
• In a bowl add 15g sourdough starter, + 45g bread flour and 5 g rye flour and 50g water and mix well and set aside for 5 hours or until it doubles in volume.
• MAKE DOUGH
• When the starter is ready in large bowl add sourdough starter and water ( 385g) and bread flour, whole wheat flour, spelt flour and rye flour and mix well and set aside for one hour.
• After 1 hour add salt and rest of water ( 15g) and combine everything then set aside for 1 hour
• STRETCH AND FOLD
• Then stretch and fold the dough every 1 hour for until 2 hours.
• This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
• LAMINATE THE DOUGH
• One hour after last stretch and fold do a lamination of the dough. Means spread the dough onto a thin sheet and fold it into a letter fold. Incorporate Roasted red bell pepper, red chili pepper and Mexican style shredded cheese.
• Set it aside for another hour. By this time dough will be doubled 50% approximately.
• SHAPING THE DOUGH
• Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.
• COLD PROOF
• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
• SCORE AND BAKE
• When you are ready to bake preheat oven to 475°F/ 246°C.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
• Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
• If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
• Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with butter.

Video

Notes

You can double the amount of red bell pepper and red chili pepper. 

Nutrition

Calories: 160kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 70mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

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Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.