Recipe: 110g starter, 500g flour, 325g water, 10g salt.
Process: autolyse 30min. Add starter and salt. Knead 10 min. Stretch and folds (4 rounds every 30 min). Added jalapeño and cheddar during S&F. Bulk fermentation ~5 hours. Baked 450° lid on for 32 minutes. 425° lid off for 20 minutes.
by They_Have_a_Point
6 Comments
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gorgeous!
Looks absolutely beautiful! I haven’t tried it yet but I really want to.
10/10 great job chef!!
Beautiful loaf.
Beautiful! How much cheese and jalapeño did you add?