Artisanal Sourdough Stuffed ‘Carne Louca’ Bread Recipe

Looking to impress your friends and family with an incredible artisanal recipe? Try this Sourdough Stuffed “Carne Louca” Bread. This recipe combines the richness of savory, shredded “Carne Louca” (a classic Brazilian pulled beef) with a tangy, naturally leavened sourdough bread, creating a unique flavor profile and an irresistible texture. Perfect for any occasion, this bread is sure to win over hearts and palates alike. Let’s learn how to prepare this delicious masterpiece!

Ingredients:

Dough:

• 3 cups (400g) all-purpose flour
• 1 cup (230ml) water
• ½ cup (100g) active sourdough starter
• 1.5 tbsp (20ml) extra-virgin olive oil
• 1.5 tsp (6g) sugar
• 2 tsp (10g) salt

Filling (Carne Louca):

• 1 lb (425g) chuck roast, cut into cubes
• 1 can (14 oz) peeled tomatoes
• Salt, black pepper, smoked paprika, annatto (or paprika), and fresh parsley/scallions to taste
• ½ red onion, chopped
• ½ white onion, chopped
• ½ red bell pepper, chopped
• 1 garlic clove, minced
• ½ carrot, chopped

How to Make Sourdough Stuffed “Carne Louca” Bread:

Preparing the Dough:

1. Prepare the starter: Feed your sourdough starter with water and flour, letting it ferment until it doubles in volume. (Recommended ratio: 2:1 – 2 parts starter to 1 part flour and 1 part water).
2. Mix the dough: In a bowl, combine water, olive oil, and sugar. Gradually add the flour until fully incorporated and the dough is smooth. Let it rest for 30 minutes.
   
3. After the initial rest, add the active sourdough starter to the dough and mix well. Cover and let rest for another 30 minutes.
4. Add the salt and mix until completely incorporated. Cover and rest for another 30 minutes.
5. Perform a series of “stretch and folds” every 30 minutes, two times, to develop gluten and aerate the dough.
6. Let the dough ferment at room temperature for 4 to 6 hours or until doubled in size.

Preparing the Meat Filling:

1. In a pressure cooker, sear the beef in olive oil or butter. Add the seasonings, garlic, and onions. Sauté briefly, then add the carrot, bell pepper, canned tomatoes, and water just enough to cover the ingredients. Seal and cook under pressure for 30 to 40 minutes.
2. Once cooked, adjust salt to taste and simmer uncovered for a few minutes to thicken the sauce.
3. Shred the meat, mix it with a bit of the sauce, and let it cool completely.

Assembly and Baking:

1. After fermentation, roll the dough out into a rectangle.
2. Spread the meat filling over the surface, leaving about 1 inch of the edges clear.
3. Roll the dough up like a jelly roll, pinching the ends and the bottom seam to seal. Cover with a cloth and rest for 10 minutes.
   
4. Place in a banneton or similar bowl, cover with a plastic bag, and let proof in the refrigerator for at least 12 hours.
5. Remove from the fridge and transfer to a parchment-lined baking sheet or greased loaf pan. Score the top with a sharp blade.
6. Bake in a preheated oven at 350°F (180°C) for 20 minutes, then increase to 445°F (230°C) and bake for another 20 minutes. Let cool for 10 minutes before serving.

Pro Tips:

Your sourdough starter is key to flavor and texture, so ensure it’s active and bubbly before you begin.

Don’t skip the resting and fermentation stages; they are vital for gluten development and that perfect crispy crust. If you don’t have a banneton, use a bowl lined with a well-floured kitchen towel.

For the filling, feel free to add spices like cumin or red pepper flakes for an extra kick.

Prep Time:

Approximately 16 hours (including fermentation and resting time).

Servings:

Serves about 6 people.

Why You’ll Love It:

Sourdough bread is an ancient tradition that has regained popularity due to its gut-health benefits and complex flavor. By combining this slow-fermented, artisanal bread with the bold, savory, and juicy Brazilian “Carne Louca,” you create a culinary experience that is both comfort food and a gourmet treat. Perfect for sharing with friends and family!