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Roles de Pimiento Asado
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Makes 8 small loaves 1x
Time at least 24 hours, largely unattended
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Ingredients
Sourdough Preferment
- 50 g (1/3 cup + 1 tablespoon) bread flour
- 50 g (scant 1/2 cup) whole wheat flour
- 100 g (1/3 cup + 3 tablespoons) warm water
- 25 g (2 tablespoons) mature sourdough starter
Dough
- 350 g (1 1/2 cups) water
- 400 g (3 cups + 3 tablespoons) all-purpose flour
- 100 g (3/4 cup + 1 1/2 tablespoons) whole wheat flour
- 10 g (1 tablespoon) kosher salt
- 200 g (1 scant cup) sourdough preferment
- 1 whole red bell pepper, roasted, seeded and skinned
- 1 whole jalapeño pepper, roasted, seeded and skinned
- 1 whole hatch or banana pepper, roasted, seeded and skinned
- 15 g (6 tablespoons) chopped fresh cilantro
Instructions
Sourdough Preferment
- In a tall jar or large container with a lid, mix the bread flour, whole wheat flour, water, and mature sourdough starter with your hand or a fork. Ensure that no dry flour remains at the bottom of the jar.
- Cover the container and let it rest at room temperature (ideally between 70° and 80°F) for 8 hours. It should double in size and have a firm, bubbly structure on the top. Once the preferment is ready to use, you can start baking straight away or place it in your fridge for later use (up to 2 days).
Dough
- In a large mixing bowl, combine 295 g (1 1/4 c) of the water, the all-purpose flour, and whole wheat flour and mix until it comes together and there is no dry flour at the bottom of the bowl. Cover and let the dough rest for 30 minutes.
- Add the salt, sourdough preferment, and the remaining water to the dough and squeeze it together until it incorporates, about 5 minutes. The dough should not have any streaks of water on the surface and should return to a smooth consistency. Transfer the dough to a lightly oiled bowl and let it rest for another 30 minutes.
- In a large mixing bowl, add the red bell pepper, jalapeño pepper, hatch pepper, and cilantro and mix well, Spread half this mixture on top of the dough and stretch the sides of the dough over the mixture. You will do this 3 to 4 times and then flip the dough upside down. Let the dough rest for another 30 minutes.
- Spread the remaining pepper mixture on the dough and repeat the stretching and folding of the dough. Let the initial rise continue for 3 more hours on the countertop at room temperature, for a total fermentation period of 4 hours.
- On a floured work surface, divide the dough into 8 pieces and round into balls. Place on a parchment-lined sheet pan, 2 by 4, and wrap with plastic wrap. Place in the fridge for an overnight proof, between 10 to 12 hours.
- The next day, preheat the oven to 450°F and bake the loaves for 30 minutes, or until the rolls turn a nice deep golden brown. Let cool on a wire rack before enjoying.
– Recipe from Pan Y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More)