Ingredients
450 g bread flour
315 g room temp water
90 g active starter
9 g salt
120 g shredded sharp cheddar cheese
50 g jalapeños (I used pickled and chopped)
Steps
Mix flour and water. Rest 30 min.
Add in starter and salt. Rest 20 min.
Stretch and fold 4 times every 30 minutes over 2 hours. I added in 1/3 of my inclusions every fold starting on the 2nd.
Bulk ferment. My dough temp was 69 degrees and took 10 hours.
Pre shape. Rest 20 min
Final shape and placed in floured banneton.
Cold proofed for about 14 hours.
Preheated Dutch oven at 475 degrees for 30 minutes.
Scored and cooked covered for 20 minutes. Uncovered for 15.
Rest for 1 hour and enjoy.
by Altruistic_Bend_7850
7 Comments
Looks great. Please make sure to eat a bit toasted, dripping with butter. Thank me later
Omg yum 🤤
Omg this looks amazing.
Anyone prefer pickled or fresh jalapeño’s and why? I’m getting ready for my first loaf with jalapenos and I’m stuck in a rabbit hole in why each one.
My inclusions are never this evenly distributed. That looks amazing!!
You should be proud, everything looks amazing! Perfectly distributed inclusions, crumb looks great and nicely colored crust. I bet it smells and tastes amazing.
O.M.G…..AMAZING!!! Half for you & half for me!
Yum! I’ll take two! 😂