JALEPENO & CHEEsE SOURDOUGH BREAD
I had my week planned out…this bread was made and ready to go yesterday to continue our Real Bread Week celebrations…and then we had two little arrivals to the farm that threw our whole day into disarray.
Even though I didn’t get the recipe out as I had hoped, yesterday me was delighted that Monday me had made this bread to get us through the day when we were so busy.
It feels a bit overdone to have a full recipe for this bread, because it is really just a variation on our normal Everyday Sourdough bread. A bit less flour, some grated cheddar and jalepenos and Bob’s your uncle.
Don’t forget our Real Bread Week offers with 20% off our sourdough in person events with the code REALBREAD and 50% off our sourdough online courses.
Jalepeno & Cheese Sourdough Loaf
Prep time: 15 MinCook time: 35 MinInactive time: 12 MinTotal time: 1 H & 2 M
A delicious loaf with a kick - perfect for dunking, slathering or (my favourite) cheese toastie
Ingredients
- 200g active 100% hydration starter
- 400g warm water
- 600g strong white flour
- 15g salt
- 200g cheddar cheese, grated
- 75g sliced jalepeno peppers
Method
Method
- In a large bowl, mix all the ingredients until the flour is completely incorporated.
- Cover and let stand at room temperature for 3-4 hours, depending on the warmth of the room. Every so often (at least 3x), stretch and fold the dough to help with the gluten development.
- On your last stretch and fold, add in the cheese and peppers and stretch until they are relatively well incorporated into the dough.
- Tip dough out onto a floured surface and shape into a tight round. To get a nice surface tension, stretch the dough from the outside and bring it into the centre all the way around. This will be considered your seam.
- Place seam side up in a banneton or bowl lined with a lightly floured towel. You can either leave for about an hour in a warm place and then bake or place in the refrigerator over night.
Baking
- Place your dutch oven in the oven and heat the oven to its highest temperature.
- When the oven has reached temp, place your baking parchment on top of your banneton, then the baking tray on top of that and flip your bread out of the banneton onto the tray. There is no need to remove your bread from the refrigerator prior to this, in fact it is easier to work with a cold loaf.
- Score your bread using a knife or razor blade.
- Slide the loaf into your hot dutch oven and put the lid on. Place it back in the oven and reduce the temperature to 220c/430F. Bake for 35 minutes with the lid on. Remove the loaf from the dutch oven and bake for another 12 minutes or until the crust is brown.
