I grow peppers in pots on the south side of the house. With the hot dry weather if this summer, I ended up with a bumper crop of beautiful red sweet peppers. I chopped them up in small pieces and dried them in a dehydrator. I remember reading here that drying and rehydrating fruits or vegetables enhanced their flavour. So along with minced garlic, shredded Parmesan, dried parsley and some olive oil, this should be one tasty bread. I’ll have to wait for my friends to let me know as I sold out completely.
Recipe
Makes 3 loaves
Porridge
100 g rolled oats
200 g water
Add-ins
25 g dehydrated sweet peppers (chopped in small pieces)
25 g hot water
30 g olive oil
150 g shredded Parmesan
1 tbsp dried parsley
2 tsps minced garlic in oil
Dough
700 g unbleached flour
200 g freshly milled whole grain Spelt flour (200 g Spelt berries)
100 g freshly milled whole grain Durum flour (100 g Durum berries)
700 g water
22 g salt
30 g yogurt
250 g levain (procedure in recipe)
Extra wholegrain flour of your choice for feeding the levain
The night before:
- Mill the grains and place in a tub. Add the unbleached flour to the tub as well. Cover and set aside.
- Soak the dehydrated peppers in the 25 g of water overnight.
- Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.
Dough Making day:
1. Early in the morning, feed the levain 100 g of filtered water and 50 g of strong baker’s flour and 50 g wholegrain flour. Let rise until doubled (About 5 hours, mine was ready in 4 and a half).
2. About two hours before the levain is ready, put 700 g of water in a stand mixer’s bowl and add the flours from the tub. Mix on the lowest speed until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours at room temperature.
3. Make the porridge: Add the water to the rolled oats and cook on medium heat until the liquid is absorbed and porridge is very thick and creamy.
4. Once the autolyse is done and the levain has doubled, add the salt, the yogurt, the porridge, the soaked peppers, the rest of the add-ins, and the levain to the bowl. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed for 9 minutes.
5. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 45 minutes in a warm spot (oven with light on).
6. Do 2 sets of coil folds at 45 minute intervals and then 1 more set after 30 minutes. Let rise about 30%. This took only another 45 minutes or so. I’m finding that my bulk fermentation is done after about 3 hours on average. It’s a bit difficult to gauge because I do 4 batches in succession and the first couple of batches do get some extra fermentation time.
7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~845g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
8. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
9. Sprinkle a mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
Baking Day
1. The next morning, about 12-13 hours later, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 20 minutes at 425 F. Internal temperature should be 205 F or more.
The aroma put out by these loaves is amazing!
Step 3: Mix the contents of the bag thoroughly before extracting some for your culture. In a clean, sanitized glass jar, mix: 5g culture (from step 2), 50g flour, 40-60g spring water Temp:30°c/86°fKeep at a consistent temperature for 24 hours. Placing the jar on a cooling rack over the seedling mat is usually about right for this step. My recommendations based on experience is:40g water for: millet (80% hydration) 60g water for: sorghum, teff (120% hydration) 50g water for: most other flours (100% hydration) or if you don’t know you can start with this and see how it goes. The mixture should have the consistency of a pancake batter. Do not use the rest of the discard - just dispose of it. You may use the discard from step 4 onward if it smells good. Step 4 (and until you retire it): 5g starter from previous day’s mix, 50g flour, 40-60g spring water, Temp: Room temp or up to 27°c/81°f Feed the starter by mixing in a new jar every 24 hours. You may now keep the starter at room temp if you like. You may have to adjust feeding amount and starter amount based on your climate and schedule. This schedule is feeding every 24 hours at 1:10:10, but if you like feeding 1:1:1 every 12 hours you may convert it to that schedule. Don't feed less than 1:1:1 or more than 1:20:20. Starter should not peak until after 12 hours. If it is peaking sooner, reduce the amount of starter you use to inoculate. When I'm not expecting to bake I might halve the amount of everything, or if I want to have more starter I double or triple everything as needed. Links: TFL original post (in comments) by ars pistorica: 
