Sourdough jalapeno cheddar bread
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- Опубликовано: 10 апр 2023
- 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. 
Кино
Great 😊
Muito bom
Looks delicious! I will definitely give it a try - maybe substitute Kalamata olives for the jalapeño. Thanks for sharing!
Olives would be delicious
New sub Thank you for a very clear to the point direction and description of the process. My first sourdough is this week after my starter gets going ..c u soon 😊
I hope it goes well. We love sourdough, but we love all bread😃
Exactly what I needed to know!!
Glad to help
Awesome job, very proud of you.
looks amazing,
Will definitely make this soon!
Hope you like this bread as much as my family does.
Looks great! You may find a "Danish whisk" works much better than a butter knife for that initial mix. Look one up if you haven't heard of them! Happy baking!
I had a Danish whist and lost it in our last move. They do work well. Thanks for the idea, I will need to purchase a new one.
Looks delish! I have that Cuisiland pan. It's cheaper than the Challenger and works really well.
I agree. Love it and loved the price
Hello, thanks for sharing your recipe! I am excited to try it. What’s the minimum time for the cold ferment in the fridge? Thanks ❤
I have baked with no cold ferment on this type of loaf. It is usually best to do an overnight ferment, but it can be done much sooner than that. Good luck!
Looks yummy perhaps the music could be quieter!
I will try to reduce the music in future videos. Thanks for the suggestion.
If you make a double and weigh out the dough when you divide it how much should it weigh? Sorry dumb question but I like this recipe and will x4 it and I feel like my portions are huge!
I am not sure. I do make two loaves at a time, but I just mix them up separately. It is a large loaf of bread, like most sourdough.
Delicious recipe. Where did you buy your dutch oven?
Amazon
Are we concerned about leaving the cheese on the counter for the 5 hours it’s bulk fermenting?
No. Cheese can be left out for most of the day. Sometimes I leave it out overnight to make it really soft for my crackers
How do you check the temperature? I would hate to stick a thermometer into my bread.
I place an instant read thermometer in the side of the loaf and try to get it to reach the center of the loaf
I’ve never ever used a thermometer with my bread and it comes out perfect
Is this considered a higher hydration bread?
Nope. It is very easy to do and shaping works out well. I make these loaves every month. My adult son loves this bread.
Can I just grate the cheese instead?
Of course, but sometimes the shredded cheese just melts into the dough and doesn't have the same punch of flavor. But it will work with shredded cheese.
Re; Jalapeno-Cheddar loaf.
I recognize that one must be aware of their audience and their probable lack of skills-plus the need for great detail to reduce failures-but, I think that your method is overly complicated and labor intensive.
I’ve done it my way many times with active dry yeast, or sourdough, or, a combination this way:
Add all (w/ 25% of White Whole Wheat flour substituted,) except water to a large bowl. Stir.
Add q/s water until it is a shaggy dough.
Cover 1 hr.
Four-fold until resistant.
Decant into Pam sprayed, large plastic bag.
Chill overnight.
Let warm to room temp.
Squish baggie multiple times.
Let dough slither into loaf pan, Cover. Let rise.
Bake as in your recipe-no slashing. A pullman pan makes a great loaf for sandwiches and toasting-or, a small diameter iron pot to encourage height vs, spreading.
I might just give your way a try! Thanks for the suggestion. I would like to purchase a pullman pan.