Just wanted to show my sourdough loaves 🩷

I started making sourdough early this year. It's has been fun for me. I got to be a little creative. And got good feedbacks from family, friends and colleagues. But these two has to be my best yet and my favourite flavours too! Meet Madoughna's offsprings: Jalapeño, Cheddar & Honey Loaf and Double Chocolate Cherry Loaf.

I autolyse(don't know if that's the right term haha) both of them for an hour because my starter wasn't ready.

Recipe #1:

125 starter (70%ww, 30%AP) 1:10:10
450g AP non blanched flour
50g wholewheat flour
10g salt
40g honey
100g mild cheddar
70g pickled extra spicy jalapeño
350g of warm water

Recipe#2
125 starter (70%ww, 30%AP) 1:10:10
470g AP non blanched flour
30g wholewheat flour
10g salt
300g warm water
70g cocoa powder (bloomed together with brown sugar and hot espresso)
70g brown sugar
1 tsp vanilla
100g espresso
150g frozen cherries chopped
100g semi-sweet chocolate chips.

After I mixed the starter with the autolysed dough, I waited 40mins to do 4 sets of stretch and fold (30mins interval) on my last set of s&f I added half of the inclusion. My dough was around 80F and my room temp is 26C so I let it bulk ferment for about 6.5 hours then did my final shaping and added the rest of inclusions. Put it in the fridge for 9hrs then open bake 30mins; 450F; with hot water at the bottom. 18mins; 425F; without the hot water.

For the chocolate flavoured one it's the same steps except I only added the inclusions at the final shaping. Cocoa powder, brown sugar and espresso are added with the flour during autolyse.