Buffalo Jalapeno Popper Loaf

This one I created with my bestie chat gpt! She sure knows how to bring the vision to the table!

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Buffalo Jalapeno Popper Loaf

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Ingredients

  

Dough

• 550 g bread flour
• 375 g water
• 100 g active sourdough starter
• 11 g salt

Inclusions for stretch and folds

• 120 g pepper jack cheese cubed
• 40 g jalapeños chopped
• 30 g bacon bits cooked and chopped
• 20 g green onions sliced
• 6 –8 g Frank’s RedHot buffalo seasoning
• 4 g ranch powder

Inclusions for laminating

• 30 g. pepper jack cheese cubed
• 1 slice bacon cooked & chopped
• scallions sliced
• buffalo and ranch seasonings

Buffalo Butter Finish

• 2 T. melted butter
• 1 T. buffalo sauce about 1 tbsp

Garnish

• Prepare more bacon, scallions and parmesan cheese to freshly grate on top!

Instructions

 

• Mix water, starter, salt and flour. Rest 30 minutes.
• Stretch & Fold #1 (30 min later): Add half the inclusions .
• Stretch & Fold #2 (30 min later): Add rest of inclusions.
• Bulk ferment until dough doubles.
• Pre-shape, rest 20 minutes.
• Stretch out, add inclusions for laminating. Final shape.
• Cold proof.
• Bake in preheated 450°F Dutch oven: 25 minutes covered, then 18 minutes uncovered.
• Hot out of the oven, brush on the buffalo/butter and add extra toppings for garnish.