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Roasted Red Pepper and Garlic Sourdough Bread

Prep Time 30 minutes
Servings 1 loaf
Author Glenda Groff

Ingredients

  • 1 large red pepper cut in half and seeds removed
  • 1 bulb garlic the top 1/4 of the bulb cut off
  • 1 tablespoon avocado oil
  • 1 1/2 cups water
  • 1 1/4 cups active sourdough starter
  • 2 1/2 cups white whole wheat flour
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons salt

Instructions

  1. Roasting the pepper and garlic: Preheat your oven to 350 degrees F. Place pepper halves with the cut side down and the garlic bulb on a baking sheet. Brash with oil. Roast 35 minutes. Cool. Peel the skin off the pepper halves and cut them in quarters.

  2. Mixing: In a 4-quart mixing bowl, add water and peppers. Squeeze the garlic pulp out of the bulb into the bowl. Roughly blend with a hand blender. Add starter, whole wheat flour, and vital wheat gluten and mix well. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 30 minutes to an 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. 

    Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. 

    Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. 

    Shaping. Preheat oven to 425 degrees. Fold the dough in half, pinching to seal, and roll slightly to make an oval loaf Lay the loaf on parchment paper. Dust with brown rice flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid and place into the oven. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

  3. To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
  4. THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.