Sauteed the jalapeno in good olive oil and added all of it, oil included, to the dough. Incredible pepper flavour all through it. Added an irresponsible amount of cheddar during the stretch and folds.
Flour was a blend of white flour, sprouted whole wheat, rye and spelt. Also included salt and a little honey.
by mattkward
2 Comments
Levain prepared the night before. 1 hr autolyse. Slap & fold, then 3x stretch and fold 30 minutes apart.
3 hours bulk fermentation. Formed the loaf, 45 minutes proofing at room temp then 24 hours in the fridge.
Baked at 500 then turned down to 425. Dutch oven. Lid on for 25 minutes, lid off for 10 more.
Yummmm. How did you prepare the cheese? Shredded, cubed?