This was fabulous and made the most incredible grilled cheese sandwiches!
Jalapeno Cheddar Sourdough
Ingredients
- Sourdough Bread
- 300 grams room temp water
- 100 grams active starter
- 450 grams bread flour
- 10 grams kosher salt
- 150 grams grated cheddar cheese
- 1 jalapeno 50-60g, cubed small and pat dry on paper towels
Instructions
- Mix water, starter, flour, salt and rest 30 mins.
- Do a stretch and fold. Rest 30
- On second stretch and fold, add inclusions.Rest 30 mins.
- Do final strech and fold.
- Transfer to an oiled cambro container and use a rubberband to mark where it begins.
- Let it bulk ferment until approx. doubled.
- Do first shaping by releasing dough onto counter surface.
- Pull edges in (like a stretch and fold) to form a ball. Cup and fold to build tension. Flip over and let rest uncovered 30 mins.
- Flip over and fold like a letter into center. Do a tension roll and fold side edges over.
- Cup/fold and lay seam side up into a banneton coated with rice flour.
- Place in fridge covered until the next day.
- Flip out onto parchment and rub top with rice flour. Score with a bread lame.
- Bake in dutch oven covered 25 mins at 450.
- Then uncovered 23 mins.
Base recipe adapted from Grant
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