Thank you Sune for bringing this loaf into my life. I've baked at least 6 loaves in the past 2 weeks and everybody has loved it. You're a top man and I'm eternally grateful 👍
Made the dough yesterday and put in frig. Baked this evening - SOOO delicious! Roughly chopped the jalapeños and cut the cubes in half and halved again. This is a keeper recipe for my family! 😃 Thank you, Sune!
I've found that a light mist of water on the crust just before the score helps the blade glide across. And, somehow the crust seems thinner after the bake. It doesn't hurt that it encourages all those beautiful little blisters too. Love your videos. Please keep them coming. I've now succeeded by carefully watching. Thanks
Sune, is there any reason you used pickled jalapeños? As an American who lived in Germany for a few years I suspect it’s availability, I had to grow my own peppers which was tough in Frankfurt’s climate, but maybe you have another reason. BTW, excellent channel, you’ve improved my bread making dramatically.
Not 100% sure but I think it's just because they're more concentrated with salty+sour flavour which compliments the cheesy bread well. They're also less spicy than a fresh jalapeno pepper.
Thanks Sune!! I've been a little sourdough rut lately and haven't baked a loaf in a few weeks, but seeing this beautiful loaf makes me excited! CAn't wait to give it a try!
Hi did you try this with grated cheddar??? My cheese blocks just constantly popped out and I was worried it might ruin the gluten structure a bit. It's in the fridge tonight for 2nd night prove but will see how it turns out. Just think grated would be less intrusive to work with
So I've made it and it was delicious. I struggled to get window pane to pass (did eventually) and the chunks of cheese kept popping out the whole time. So physically, cheese grated would be much easier from a Handling point of view. I chopped the jalapeño. Husband wants more jalapeño flavour so would use juice from the jar and more jalapeño next time 😁
I may have posted before, but I have to repeat, I have just baked my 5th loaf of this. I AM ADDICTED. It is an amazing recipe and a very tasty bread. Thank you again Sune (I think!)
For some reason, my dough had absolutely no gluten development at all, it's just a big flour soup, and I'm not sure why. I did try a new brand of flour, so maybe that's it. Mental note: never try a new recipe with unknown flour. I decided to try and bake this mess anyway because at least it's fermenting properly. PLUS I didn't want to waste perfectly good cheddar and jalapeño, so let's see how it fares!
What kind of bread cloche are you using? I have a cast iron double dutch oven, but I would love a glass one like you have so that I can see my bread as it cooks. Thank you for these wonderful videos!
after hydrating the dough he let it rest for an hour.... technically isn't it autolyse? i've found that more experienced bakers bend the rules a bit. I know plenty of bakeries that add starter in the autolyse portion, and the salt later, and some are more rigid and do it the old fashion way of step by step. My advice is try it all out and do what works for you, eventually the dough will speak to you.
elTorpedo noooo I’m the same way. I was wondering IF I grated the Cheese & diced up the jalapeño if it would make it easier to handle? Course it wouldn’t be as impressive looking as his...
I'll tell you what i did. I made his "sandwich bread" and in the 'final shape' pushed it out a bit larger than suggested;. loded it up with cinnamon, and then rolled it up and folded the sides in.... It was/is amazing.
Jill K thank you, I’ll give it a try. My family, friends and neighbors ask for cinnamon raisin bread. I’ll add the raisins during the stretch and folds, then add the cinnamon as you suggested.
Looks great! Is there a specific reason you used pickled jalopenos instead of fresh ones? I’m not a fan of the pickled stuff, so that kind of surprised me 😁
Made this. Great flavor, but my starter seems to be not very active. Also under baked at 25 minutes. Did it again with regular yeast while trying to save the starter. Both were successful.
Mine just went in the fridge to proof. I used whole wheat instead of spelt, and hatch green chiles instead of jalapeño since that's what I had. That added a tiny bit of moisture I think....but I was completely unable to shape them into a ball like you did. Was so sticky that it stuck to the scraper and my hand 100% of the time when I tried to do the maneuver at 7:20. Any tips on how to better do that? Crossing my fingers for tomorrow. That said, I can't wait to eat this!
AAARGH! You are 1 week too late. I just kluged together my own version last week. It is great though. After the first stretch and fold I laid it out on the counter in a square. I put half the add ins on the bottom third and folded it up just over half way. I put the other half on the top third and folded it down to cover. Then some S&Fs side to side . Then business as usual. I found I needed to do a few extra stretch and folds to get it incorporated. But an awesome loaf. I will try your version in a few months when I rotate back around.
Hey Sune - another great vid as usual! I have been wanting to make this since you released the video in the summer, but had a couple questions. I really like your Foodgeek Master Recipe for Artisan Sourdough Bread recipe, and was wondering if I could just add the cheese, jalapeno, and chives to that recipe, leaving the steps/ingredients the same. Is there any reason this would not work?
Hi Sune! Fantastisk oppskrift! I’m about to put mine in the oven... however, it caught my attention that you bake this jalapeño-cheddar bread at a lower initial temperature (230) than what you use for your regular bread (260). Why is that?
Hi Sune - have you made an Olive sourdough with maybe grilled red peppers & mozzarella / tasty cheddar or maybe shaved parmesan - also some part cooked sliced onion? Cheers
I'm going to try this!!! I tried making a kalamata olive sourdough loaf, but the olives kept puncturing the skin, and the whole loaf deflated and spilled the interior all over the counter. I saw where your cheese and jalapenos punctured the exterior, but it held together. Do you think you may have more gluten development here and that's why it held together despite the punctures?
is it well known if the volume of dough have an impact on bulk fermentation? I typically only want to make one loaf at a time and couldn't find any obvious answers on a google
Stored my sourdough cheese bread in a plastic Zip lock bag on the counter, just like my regular sourdough, but I couldn't eat it fast enough before the mold got it after maybe about 5 days. I should have frozen half of the loaf.
Durum wheat is widely available and dirt cheap where i live! I make more traditional recipes with it but never tried it with sourdough! Do you adjust the hydration with it? What’s the protein content of the one you use? Do you do anything special to accommodate the flour?
Why do stretch and fold then prove it in a separate box without folds? I thought for bulk ferment you just continue regular stretch and folds until window pane test succeeds then start preshape? I'm a beginner so pls don't take this as criticism
what is the purpose of putting it in the refrigerator? of retarding it? Could I just let it sit overnight on the counter and cook in the morning? I'm new to all this but I'm loving trying it. thanks,
Hey Sune! I was wondering what led to the all ingredients in one go that you did here, essentially autolysing with salt and levain included? I've done both a proper autolyse and this method, and I'm not sure whether a proper autolyse is actually 'worth it' (it's a fair bit more effort after all, especially if you want to mature your starter with cold water overnight and be able to use it first thing in the morning). I'd love to see an experiment from you comparing a 1 hour proper autolyse (with salt as you usually do) vs 1 hour with levain included (and presumably a shortened time from first fold to end of bulk).
ok,,, i just did in my oval Romertoph clay baker and it came out the most perfect loaf of mine yet! I did have to cook about 10 min longer but ohhhhhhhhhhhh man! cant be beat.
You are so mean! This looks so yummy. Also we are dying to get our hands on one of those Brovn bakers. I have tried to message them to see if/when they will sell in the US, but no reply. Sigh.
Your are my hero, this sourdough cheese and jalapeño bread turned out great. What I learned was, in the past I was not kneading my dough enough. I loved that you did not fast forward that step, it helped me go longer then I had before. ❤thank you.
Everything is possible. I like designing my own recipes. I've try anything once. Roast a head of garlic and put that with the bacon and cheese. I bet that would be tasty. 😁
this recipe alone is going to make those hesitant to start baking to jump right in and getting baking --- thank you for another enticing recipe and video
Great instructions, great recipe. Music was so irritating I had to turn down volume and guess at what you were saying. Lower the volume on music. We aren’t here for radio entertainment! We are here to hear you.
Yes,. the older videos have very loud background music. I am not able to upload fixed versions, or I'd have to delete the original videos and lose the views. Kind of a silly system :)
Food geek have been following you and I like what you do please keep up all of your great work you are doing.i wouldike to ask you questions about two different starters POOLISH and BIGGA starters would you be able to make ether one video or two separate videos on POOLISH and BIGGA starters thank you kindly have a wonderful Saturday morning from Canada Guten Morgen
You're only about 10% geek. The other 90% is just plain cool. Thanks for these great looking recipes!
Thank you Sune for bringing this loaf into my life. I've baked at least 6 loaves in the past 2 weeks and everybody has loved it. You're a top man and I'm eternally grateful 👍
Wonderful!
Made the dough yesterday and put in frig. Baked this evening - SOOO delicious! Roughly chopped the jalapeños and cut the cubes in half and halved again. This is a keeper recipe for my family! 😃 Thank you, Sune!
Looks great, but I would definitely chop up the jalapeno for more even distribution... and also add like 5x as much.
I've found that a light mist of water on the crust just before the score helps the blade glide across. And, somehow the crust seems thinner after the bake. It doesn't hurt that it encourages all those beautiful little blisters too. Love your videos. Please keep them coming. I've now succeeded by carefully watching. Thanks
Neat, I'll have to give this advice a try. Thanks friend.
I dip the blade in a small dish of water for each cut. Don’t even have to wash the dish..
Are you using a dutch oven when you do this?
I took off the Dutch oven lid and baked with it for an extra few minutes to crisp up the crust. Could have used a little more time.
Your charisma is infectious, subscribed for the good vibes and good energy
You make me want to make bread. AND I DO! Thanks for all the help in making excellent, beautiful loaves of bread.
Breadporn. I love every single word. Simply awesome. Thanks for your input.
This is amazing, I'm going to try this recipe next Friday. Will post pictures regardless of failures, lol.
This looks absolutely incredible! 😍
Sune, is there any reason you used pickled jalapeños? As an American who lived in Germany for a few years I suspect it’s availability, I had to grow my own peppers which was tough in Frankfurt’s climate, but maybe you have another reason. BTW, excellent channel, you’ve improved my bread making dramatically.
Not 100% sure but I think it's just because they're more concentrated with salty+sour flavour which compliments the cheesy bread well. They're also less spicy than a fresh jalapeno pepper.
Thanks Sune!! I've been a little sourdough rut lately and haven't baked a loaf in a few weeks, but seeing this beautiful loaf makes me excited! CAn't wait to give it a try!
Made one with Calabrese sausage yesterday . Fantastic ! Will heat it up on the grill with some meat tomorrow . Thanks for all the amazing videos !
I’m going to try this but I will add grated cheddar & chopped jalapeños, probably fresh. Love your recipes!
Hi did you try this with grated cheddar??? My cheese blocks just constantly popped out and I was worried it might ruin the gluten structure a bit. It's in the fridge tonight for 2nd night prove but will see how it turns out. Just think grated would be less intrusive to work with
I haven’t tried it yet, probably over the weekend. I’ll let you know. I agree, smaller pieces seems more manageable.
So I've made it and it was delicious. I struggled to get window pane to pass (did eventually) and the chunks of cheese kept popping out the whole time. So physically, cheese grated would be much easier from a Handling point of view. I chopped the jalapeño. Husband wants more jalapeño flavour so would use juice from the jar and more jalapeño next time 😁
Sune you never fail to impress!
As always another awesome video!
Fantastic man!
I may have posted before, but I have to repeat, I have just baked my 5th loaf of this. I AM ADDICTED. It is an amazing recipe and a very tasty bread. Thank you again Sune (I think!)
Thanks for all the videos Sune - they're awesome, keep going!!! Best from Australia
Jeg behov det.
Learning danish at the same time I'm learning how to make sourdough, so you might be the perfect channel.
made it ! , super awesome !! family favourite !!! thanks
Made this recipe only without the jalapeños (because my young children don’t appreciate spicy yet) it was delicious!
Love love love it!! Thanks for sharing!
Can't wait to try this! What is the brand of the bowl with the lid on it?
Just the recipe I need, thanks!
That looks incredible, Sune. Thank you for this. Happy to subscribe to your channel!
I got all the stuff I need today. Will make it tomorrow 😋
For some reason, my dough had absolutely no gluten development at all, it's just a big flour soup, and I'm not sure why. I did try a new brand of flour, so maybe that's it. Mental note: never try a new recipe with unknown flour. I decided to try and bake this mess anyway because at least it's fermenting properly. PLUS I didn't want to waste perfectly good cheddar and jalapeño, so let's see how it fares!
What kind of bread cloche are you using? I have a cast iron double dutch oven, but I would love a glass one like you have so that I can see my bread as it cooks. Thank you for these wonderful videos!
It's listed under the video in the notes along with everything else he uses. I want one too! www.brovn.com/
Amazing bread, thank you!! One question: why do you not autolyse the dough and why no pre-shape ?
There is a pre-shape, agreed on the autolyse though
after hydrating the dough he let it rest for an hour.... technically isn't it autolyse? i've found that more experienced bakers bend the rules a bit. I know plenty of bakeries that add starter in the autolyse portion, and the salt later, and some are more rigid and do it the old fashion way of step by step.
My advice is try it all out and do what works for you, eventually the dough will speak to you.
Looks fabulous. Will try
Am I the only one upset by the one single cube of cheese being left behind at 6:25?
elTorpedo noooo I’m the same way. I was wondering IF I grated the Cheese & diced up the jalapeño if it would make it easier to handle? Course it wouldn’t be as impressive looking as his...
It's part of the recipe :)
@@warmooze that little volcanic vent of cheeze!
Becky Shields You can grate the cheese. There will be less of the gooey-ness because the cheese will be better distributed
@@adminbird if it's too fine though it will absorb into the bread. Rough shred
I made my sourdough for the first time just using apf + some bread flour + vital gluten. Turned out great!
I made it today and man this is so good 😊
I have homemade candied jalapeno, habanero, and serranos. I'm going to use those next baking day
So after you take it out of the fridge, it gets scored and goes straight in the oven? There’s no “warm up” period or anything?
Nope. Straight in the oven 😁
The pickled jalapeños don’t affect the fermentation?
Hi foodgeek may I know how many cm is your black bench scraper ? Where can I get it?
Very nice video!
Hello, could you please do a comparative video, mature starter vs stiff levain for sourdough bread? Thank you
I just pickled some jalapeños! Now I just need to get some good cheddar.
Very cool! I grow my jalapeños so I’ll be looking forward to making this one. Now, could you help me out with a cinnamon raisin bread, Please.
I'll tell you what i did. I made his "sandwich bread" and in the 'final shape' pushed it out a bit larger than suggested;. loded it up with cinnamon, and then rolled it up and folded the sides in.... It was/is amazing.
Jill K thank you, I’ll give it a try. My family, friends and neighbors ask for cinnamon raisin bread. I’ll add the raisins during the stretch and folds, then add the cinnamon as you suggested.
@@user-ey9bt7fs6n i was /am real happy with it but did forget the raisins so thank you for 'your way' of adding :)
Jill K let me know how it turns out.
There’s a recipe that uses brown sugar and dehydrated milk. Any thoughts or have you tried something similar with a cheese and jalapeno recipe??
Looks great! Is there a specific reason you used pickled jalopenos instead of fresh ones? I’m not a fan of the pickled stuff, so that kind of surprised me 😁
Keep it up Sune! Love this stuff. Interested in more flavor combinations
Damn you, Sune. I swore I was going to shut down the laptop and get some sleep and up pops a recommendation for a Jalapano cheddar loaf video.
Is it better to add the ingredients to the lamination stage? Or while bulk ?
Made this. Great flavor, but my starter seems to be not very active. Also under baked at 25 minutes. Did it again with regular yeast while trying to save the starter. Both were successful.
I'm sooo gonna try that!
Mine just went in the fridge to proof. I used whole wheat instead of spelt, and hatch green chiles instead of jalapeño since that's what I had. That added a tiny bit of moisture I think....but I was completely unable to shape them into a ball like you did. Was so sticky that it stuck to the scraper and my hand 100% of the time when I tried to do the maneuver at 7:20. Any tips on how to better do that? Crossing my fingers for tomorrow. That said, I can't wait to eat this!
Sune I wonder what you would add the cheese and jalapeno if a stand mixer were used to make the bread?
AAARGH! You are 1 week too late. I just kluged together my own version last week. It is great though. After the first stretch and fold I laid it out on the counter in a square. I put half the add ins on the bottom third and folded it up just over half way. I put the other half on the top third and folded it down to cover. Then some S&Fs side to side . Then business as usual. I found I needed to do a few extra stretch and folds to get it incorporated. But an awesome loaf. I will try your version in a few months when I rotate back around.
Please make a video on cold autolyse
Hello and thank you for your videos- just wondering if your dough knife/ scraper is 6 or 8 inches in size-thank you - from Western Australia
Hey Sune - another great vid as usual! I have been wanting to make this since you released the video in the summer, but had a couple questions. I really like your Foodgeek Master Recipe for Artisan Sourdough Bread recipe, and was wondering if I could just add the cheese, jalapeno, and chives to that recipe, leaving the steps/ingredients the same. Is there any reason this would not work?
You can absolutely do that :)
@@Foodgeek I have it a go... and added bacon! Sooooo good... wish you could see the pic!
@@kontaa I like bacon so much I even have a tattoo ;)
Hi Sune! Fantastisk oppskrift! I’m about to put mine in the oven... however, it caught my attention that you bake this jalapeño-cheddar bread at a lower initial temperature (230) than what you use for your regular bread (260). Why is that?
Hi, Why do you use rice flour for the Banneton? Is there an advantage over regular flour?
Yes, it's not absorbed by the dough, so it helps the dough not stick to the banneton 😊
Hi Sune - have you made an Olive sourdough with maybe grilled red peppers & mozzarella / tasty cheddar or maybe shaved parmesan - also some part cooked sliced onion? Cheers
Amazing !😍
Looks amazing, I will definitely try this. Where can I get that bowl? Can you provide an affiliate link please?
I'm making 60% hydration and it's amazing
I have a question. Is molasses consider a fluid.
It's about 22% water 😊
I'm going to try this!!! I tried making a kalamata olive sourdough loaf, but the olives kept puncturing the skin, and the whole loaf deflated and spilled the interior all over the counter. I saw where your cheese and jalapenos punctured the exterior, but it held together. Do you think you may have more gluten development here and that's why it held together despite the punctures?
is it well known if the volume of dough have an impact on bulk fermentation? I typically only want to make one loaf at a time and couldn't find any obvious answers on a google
Stored my sourdough cheese bread in a plastic Zip lock bag on the counter, just like my regular sourdough, but I couldn't eat it fast enough before the mold got it after maybe about 5 days. I should have frozen half of the loaf.
That sucks. I generally freeze most of my breads cut into slices, but any time I make one with cheese it's gone in less than a day :)
Yummy 😋
How do you know how much starter to use? I’m 4 loaves into my sourdough journey...newbie 😁
You should really try 100% Durum Weat flour sour dough bread. It's basically the only bread I bake and it is absolutely amazing ;)
Durum wheat is widely available and dirt cheap where i live! I make more traditional recipes with it but never tried it with sourdough! Do you adjust the hydration with it? What’s the protein content of the one you use? Do you do anything special to accommodate the flour?
You like guitars AND cooking?! TWINS!
I'm trying this next time. I can't seem to get much of a rise out of my first two attempts.
YUM, omg my friend, you continue to surprise us with new awesome, how 'bout sourdough Focaccia with awesome toppings ;)
Sune, why pickled jalapeños instead of fresh? Just curious. Thanks. This is my hubby's favorite flavor combo
Why do stretch and fold then prove it in a separate box without folds? I thought for bulk ferment you just continue regular stretch and folds until window pane test succeeds then start preshape?
I'm a beginner so pls don't take this as criticism
what is the purpose of putting it in the refrigerator? of retarding it? Could I just let it sit overnight on the counter and cook in the morning? I'm new to all this but I'm loving trying it. thanks,
It's to firm it up for scoring. Warm dough is really difficult to score :)
@@Foodgeek thank you and I love your jalapeño cheese recipe. thanks
Hey Sune! I was wondering what led to the all ingredients in one go that you did here, essentially autolysing with salt and levain included? I've done both a proper autolyse and this method, and I'm not sure whether a proper autolyse is actually 'worth it' (it's a fair bit more effort after all, especially if you want to mature your starter with cold water overnight and be able to use it first thing in the morning). I'd love to see an experiment from you comparing a 1 hour proper autolyse (with salt as you usually do) vs 1 hour with levain included (and presumably a shortened time from first fold to end of bulk).
Why use pickled chilis? Surely fresh is better?
thanks for the correct pronunciation--hallah-PAIN-yoh. --cheezey goodness ♥
can anyone shed some light on the 25% bulk rise vs. the usually recommended 50%?
This man is the Neil deGrasse Tyson of food
Has anyone used a clay baker pan for this?
ok,,, i just did in my oval
Romertoph clay baker and it came out the most perfect loaf of mine yet! I did have to cook about 10 min longer but ohhhhhhhhhhhh man! cant be beat.
what do you mean 25% risen
Ok, ok. Hear me out. Sourdough bagels. 🤔🤔🤔
Just here to say I'm a little sad I didn't get to see that one piece of cheese get added back into the loaf. Just left sad and alone in the bowl.
Why don‘t you round to the next 10g?
Pickled jalapeño? Not fresh? Sorry, -100 food geek points!
You are so mean! This looks so yummy. Also we are dying to get our hands on one of those Brovn bakers. I have tried to message them to see if/when they will sell in the US, but no reply. Sigh.
I just ordered mine. To GER though. I cannot wait to try it!
Ummmm...
I'm sure this bread is fantastic but takes waaaaay too much time for me
What the hell, I have never heard of such a weird combination.
That bread would be delicious with eggs on top for breakfast 😋
Your are my hero, this sourdough cheese and jalapeño bread turned out great. What I learned was, in the past I was not kneading my dough enough. I loved that you did not fast forward that step, it helped me go longer then I had before. ❤thank you.
Will be making this in due course thanks for posting.
If we could only add some bacon, is that possible? Great video and results.
Everything is possible. I like designing my own recipes. I've try anything once. Roast a head of garlic and put that with the bacon and cheese. I bet that would be tasty. 😁
this recipe alone is going to make those hesitant to start baking to jump right in and getting baking --- thank you for another enticing recipe and video
Thank you Sune. Nice one. Again!
Great instructions, great recipe. Music was so irritating I had to turn down volume and guess at what you were saying.
Lower the volume on music. We aren’t here for radio entertainment! We are here to hear you.
Yes,. the older videos have very loud background music. I am not able to upload fixed versions, or I'd have to delete the original videos and lose the views. Kind of a silly system :)
You inspired me to make my own version, with olives, chilli and cheese. Cheers
Do you have any seeded sourdough recipes/videos? I'd love to see you do one.
Looks amazing!
Mouthwatering 🥰
I want to try it.
Food geek have been following you and I like what you do please keep up all of your great work you are doing.i wouldike to ask you questions about two different starters POOLISH and BIGGA starters would you be able to make ether one video or two separate videos on POOLISH and BIGGA starters thank you kindly have a wonderful Saturday morning from Canada Guten Morgen
Update: I brought one to my workplace. My chef had a slice and couldn't stop eating, even when he gathered us for a corona pep talk 😂