I tried to make pepperoni bread like Sarcone's Bakery this morning. I found it interesting that although the dough fermented pretty much since Saturday when I purchased the pizza dough balls, the dough ball was still kind of dry. I rolled the dough ball out and it rolled and stretched well, but should have rolled to make the skin longer. Two pepperoni breads were made from the one dough ball. The taste of the pepperoni bread was very much like Sarcone's Bakery pepperoni bread. I found it interesting that the pepperoni bread gets softer as it cools. I know my pizza dough wouldn't do that. I am also curious as why the dough ball smelled so yeasty, but didn't bubble at all on the top when baking. There was no sign of any fermentation bubbles on top of the dough ball either. While rolling, not much of any fermentation bubbles could be seen if any. Does anyone know what kind of formulation would produce a dough like that?
I am almost satisfied with the pepperoni bread this morning, but now to find a formulation to try of my own.