My best loaf ever!
I changed two things this time: I used whey instead of water (I happened to have some left over from making baby ricotta), and I tried a second score mid-bake.
I was worried the whey might make the bread too sour, but the flavor turned out amazing. And jalapeño cheddar is always a staple in our house 🥰
I used this recipe: https://littlespoonfarm.com/jalapeno-cheddar-sourdough-bread-recipe/#recipe
100 g sourdough starter
360 g water
50 g whole wheat flour
450 g bread flour
10 g salt
60 g sliced jalapeños
113 g cheddar cheese diced
Process:
• Bulk fermentation overnight on the countertop (around 65°F here).
• Cold retard for 12 hours.
• Shape and score.
• Second score about 10 minutes into the bake + added a few ice cubes.
• Baked additional 25 minutes with the lid on.
• Finished with 10 minutes lid-off.
by Connect_Disaster5950
12 Comments
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Wow! That looks perfect. I might try it. I’ve never done any type of inclusion.
omg it’s a true work of art!!
Looks phenomenal!
Gorgeous loaf!
If there was ever a dictionary definition of jalapeño cheddar sourdough this would be it.
Excellent! I love making grilled cheese sandwiches with my jalapeño cheddar loaf.
Yum!
She’s a beaut clark
Looks so good! Did you use fresh or pickled jalapeños?
Yes please!
Great oven spring