Hot Honey Chili Crisp Cheddar Bread
Ingredients
- 500 grams bread flour
- 350 grams water
- 100 grams active starter
- 10 grams kosher salt
- 20 grams hot honey
- 8 grams chili onion seasoning Trader Joes
- 180 grams shredded cheddar Tillamook is great!
- 30 grams chili onion crunch, slightly drained Trader joes
- 25 grams scallions chopped
Instructions
- Mix all and rest 20 mins.
- Do 1 set of stretch and folds.Rest 30 mins.
- On second and third stretch and folds add inclusions. (half and half) Do a 4th set if needed.
- Bulk ferment until almost doubled.
- Roll into log and lay in pullman. Fridge 12-16 hours. (or rise room temp)
- Bake 350℉ 40 mins. (20 covered but cracked, 20 uncovered)
- Then baked 375 10 more mins to brown.
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