Sourdough bread is a bit trickier to give exact times for as one person's sourdough starter might be more or less active than another's. You will need to adjust the time accordingly to YOUR sourdough starter and the temperature of the room you are working in. The recipe that follows is for how Chuck and I roll. I like to start at about 8:30 in the morning for a 5:30 dinner. This is with a house temperature of about 66 degrees Fahrenheit. I've not needed to adjust for summer temperatures yet.
Sweet Sopressata Bread
4 ounces sourdough starter
25 ounces bread flour
2 teaspoons salt
12-14 ounces water
sweet Sopressata, thinly sliced, 8 ounces
Provolone cheese, thinly sliced, 8 ounces
1. Combine the sourdough starter, the flour and the salt. Slowly add the water until the dough forms a ball. Knead 8-10 minutes or until the dough is soft and supple. Place in a lightly greased bowl and cover with plastic wrap.
2. Allow to rise for 7 hours. Every 2 hours during the first six, stretch the dough and fold in on itself twice. This helps strengthen the dough.
3. Preheat the oven to 500. Carefully turn the dough out onto your workspace and divide in half. Working with one half at a time, pat dough into a rectangle about 1/2 inch thick. Don't worry about pulling out a ruler; eyeball it. Lay out your provolone on the dough, leaving a small frame of dough around the edges. Top with sopressata. Roll the dough up from the long side. Tuck ends under and pinch seams.
4. Carefully lift the roll onto a no-edge cookie sheet(or a peel) lined with parchment paper. Repeat shaping process with other half of dough and set the second roll on the parchment paper about 6-8 inches apart. Mist with Pam or other oil spray and cover with saran wrap. Allow to rise 60-90 minutes.
5. Uncover the bread and slash the loaves with a sharp knife of lame. If you have a baking stone, jerk the loaves parchment and all onto the stone. Otherwise, place the cookie sheet in the oven. Mist the walls of the oven with water until they are good and steamy and close the oven door. Repeat in 30 seconds. Lower the oven's temperature to 450.
6. Bake for 10 minutes and then check the loaves. Rotate as necessary to ensure even browning. Bake another 15-20 minutes or until the loaves are golden brown. Serve hot and with pizza or spicy marinara sauce.
Certainly, you can use your choice of meats and cheeses for an equally delicious bread!