I am on a journey to incorporate more whole grains and sourdough into my baking.Also, trying to make less processed foods.
Jalapeno Cheddar Bread (1 loaf)
100 grams active sourdough starter
330 grams water
-Mix until starter is disolved
500 grams of bread flour (AP flour will also work)
-Mix into a shaggy dough, cover and let autolyse for 1 hour.
-While the dough is hydrating during the autolyse process dice 4 oz of cheddar cheese and 1/3 cup of jalapeno peppers
10 grams of salt
30 grams of warm water
-Mix salt and water to dissolve the salt, then add the salt mixture to the dough and work into the dough until it forms a cohesive mass.
-Let rest covered for 30 minutes.
-Do a set of stretch and folds. Let the dough sit covered for 30 minutes
-Do a second set of stretch and folds, but this time slowly add the cheese and peppers.
-Let the dough sit covered for 30 minutes and do a set of stretch and folds.
-Now leave the dough covered and let it rise for 4-5 hours until it has risen at least 50%
-Shape the dough and place covered in the refrigerator over night up to 48 hours.
-Pre-heat a dutch oven inside of your over to 450ºF
-Remove the dough from the refrigerator and score the loaf prior to placing in a dutch oven
-Bake covered 25 minutes and uncovered for 20 minutes.
-Let the bread cool at least 2 hours before slicing.
10 апр 2023
