We had some pepperoni that needed to be used, so I tossed it in some sourdough with cubed mozzarella.

Going to make a crazy grilled cheese later!

This is 68% hydration

Bulk fermented in front of the heater for about 5 hours

Cold proof for about 12 hours

Preheated my Dutch ovens for a little over an hour

Baked with the lid on for 50 minutes

It temped at 210, was pleased with the color so I didn’t bake any longer uncovered