My first time adding inclusions to a loaf!
Recipe: ~67% hydration
500g bread flour
318g water
100g starter
10g salt
Inclusions:
45g – sliced and dried pickled jalapeño
90g – shredded sharp cheddar cheese diced
12pm Mix everything
3 S&F (added inclusions in the 2nd and 3rd S&F)
Method was to add half of them in and fold inwards in the 2nd s&f then add the remaining on the 3rd
s&f
Let it bulk ferment till 6pm which was a total 6 hours bulk. I think it may have been slightly overproofed cause pre-shape felt like it was spreading and not holding the folds but ever so slightly. Also the oven spring isn’t as tall but nonetheless decent! Temp was 27.5 C it probably went a little above 40% rise so yeah not ideal hahaha. Not wanting to risk it I final shaped it after 10mins bench rest and threw it seam side up into the banneton
Cold proof 12 hours and baked on an open tray with shot water in a tray below to create steam on 240 C for 20mins and 220 C on the last 20mins.
What do you guys think of it?
Also how come my aliquot jar did not rise as much as the main vessel , they were either beside each other during bulk
by Ok_Boss_4969
4 Comments
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That crumb looks super even for an inclusion loaf — nice distribution on the jalapeño and cheddar too. Did you add them during lamination or folds?
Looks gd! I made one last night for the first time and eas a fail. Lol. So congrats
Hell to the heckin’ yes.
Drool.