first is a cheddar jalapeno loaf!
150g active starter, 350g water, 500g King Arthur bread flour, 10g salt, 8 ounces total shredded white and yellow cheddar cheeses, and roughly 60g finely diced fresh jalapenos. mixed the starter and water, then added the flour and let rest for 1 hour. added the salt with a splash of water, then did 4 rounds of stretch and folds with 30 minutes in between. added the cheddar and jalapeno during the 3rd round of stretch and foam so it could get Incorporated evenly. after the last round of stretch and folds, I let it bulk ferment on the counter until it had doubled in size and was pulling away from the side of the bowl. pre-shaped, let it rest 20 minutes, then did a final shaping and stuck it in the fridge for about 3 hours before baking at 450 in a Dutch oven with the lid on for 20 minutes followed by dropping the temperature to 400 and removing the lid, then baking for another 35 minutes.
second are cherry chocolate loaves and will take a lot more to describe, so I will put that recipe in the comments!
by MoreEspressoPls
2 Comments
cherry chocolate sourdough (recipe for 2 loaves)
100g Ghirardelli Dutch process cocoa
200g hot brewed coffee
300g active starter
620g water
100g brown sugar
1000g King Arthur bread flour
20g salt
130g each dried cherries and semi-sweet chocolate chunks
180g cherry jam (90g per loaf)
mix the cocoa powder and the hot brewed coffee and allow the cocoa powder to bloom for a couple minutes. add the water and starter, then add the brown sugar separately, mix, then add the rest of the dough ingredients. let dough rest for 1 hour, then begin four rounds of stretch and folds with 30 minutes in between. on the third round of stretch and folds, add the dried cherries and chocolate chunks. allow to bulk ferment until it was pulling away from the sides of the bowl and was not tacky to the touch, and roughly doubled in size. split dough equally and pre-shape. allow to rest on the counter for 30 minutes, then begin final shaping. pulled over into a rough rectangle and add 60g of the Cherry jam, spreading it out with an offset spatula. be very careful to leave at least 1 and 1/2 in on all sides to allow for pinching so the jam does not spill out of the loaf. letter fold the dough over the jam, pinching all seams to secure the jam inside. spread the final 30g of jam along the dough before rolling it tightly into a batard shape. again, be very careful to not take the jam to the edges and pinch very tightly on all seams to make sure the jam doesn’t leak out. refrigerate any towel line loaf pan for roughly 3 hours. while the oven is heating up, put the loaves in the freezer to give them a little more structure. score the loaves, then bake covered at 450 for 30 minutes, followed by dropping the temperature to 400 and baking for another 30 minutes.
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