Buffalo Jalapeno Popper Loaf
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.