My blog : myloveofbaking.com/
Full Recipe:
350 g strong bread flour (13% gluten)
80 g active mature starter (100% hydrated)
260 g water
6 g salt
3 small jalapenos (to taste)
about ½ cup cubed cheddar
1. Make the starter ahead of time
2. Mix water and starter and add to the flour. Mix well using a spatula/spoon
3. Cover and set aside for an hour
4. Add the salt and mix/knead to incorporate. Use slap and fold to further knead the dough. Place in a lightly greased bowl.
5. Let this rest for 45 minutes, covered
6. And give a few folds after 45-minute rest. Repeat this once more.
7. After the second fold let the dough rest for 45 minutes.
8. Prepare the Jalapeno and cheddar in the meantime.
9. Take the rested dough on to a table and stretch as thinly as possible. Scatter jalapeno and cheddar evenly. Roll the dough & fold back into a ball.
10. Cover and leave to bulk for about 1.5 to 2 hours
11. After the bulk proof, pre-shape the dough and let it rest for 20 minutes
12. Then shape into a boule and place in the proofing basket
13. Cover with plastic wrap and refrigerate for 18 - 24 hours
14. When ready to bake, pre heat the oven (for about an hour) with Dutch oven in, to 500 °F
15. Take the bread out from fridge
16. Place the loaf on a parchment
17. Spray with water and dust with flour, score and transfer to the Dutch oven (or the Oven)
18. Bake with lid on for 25 minutes and then reduce temperature to 450 °F and bake a further 20 - 25 minutes with lid off
19. Let the baked bread cool off on a wire rack
20. Slice and enjoy
13 дек 2020
