Cacio e Pepe Sourdough

One of my wife's favorite pasta dishes is Cacio e Pepe (Cheese and Black Pepper) so when she asked me if I could bring the same flavor combination to a loaf of sourdough, naturally, I obliged. I used an American Asiago rather than Parmesan or Pecorino. and cracked black pepper, folded into the dough, but you can use whichever you prefer or have to hand. The result is rather wonderful.

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Cacio e Pepe Sourdough: A Bold, Savory Loaf

Cheese, Pepper and A Robust Flour Blend

This loaf takes its cue from the Roman pasta dish it's named for: just cheese and pepper, and a flour blend capable of handling the fat content. Kenny's Farmhouse Reserve Asiago and cracked black pepper get folded into the dough at the first coil fold, so they're distributed through the crumb. The result is bold flavor and a soft crumb. And the aroma is fantastic.

Baking and Enjoying This Recipe

What Makes This Loaf Different?

Small but Mighty Inclusions: it doesn't take a lot of Asiago and cracked black pepper to deliver big flavor.
A Tighter Crumb: the high fat content of the cheese shortens and softens the crumb structure.
No Chunks: I see a lot of 'cheddar' jalapeño loaves with huge cubes of orange cheese on display through the crumb. This is not that. The cheese is finely grated, and neither ingredient is obviously visible in the final crumb.

Tips for Success

Develop The Gluten First: I added the inclusion at your first coil fold. You could add them at the end of mix, but make sure you have developed your gluten well first.
Use A Powerful Flour: I used Glenn which is a pretty strong whole wheat flour. You need that strength to handle the cheese enrichment. Bear that in mind if you are using different flours.

Pairing Ideas

This one's built for savory Mediterranean company: a bowl of Minestrone, any robust pasta dish Bolognese, Amatriciana, Arrabbiata would all pair well. Try toasting it and spreading it with garlic butter.