This was my first attempt at making an inclusion loaf, had to be jalapeño and cheddar of course 😍 it was delicious! I’m going to attempt another two loaves next week. It was fun recording the entire process, watching it back and learning ways I can improve!
Ingredients for 1 loaf –
445g Bread Flour 56g Wholemeal Flour 300g Water (warm) 4g Diastatic Malt 240g Starter 11g Salt 150g Cheddar 80g Jalapeños
Initial mix with everything but salt, let sit for 30-40 mins. Add salt and do 1st stretch and fold. After an hour do 2nd stretch and fold and take aliquot sample. After 30 mins another 3 coil folds all 30 mins apart. Pre shape, rest on counter for 30mins. Shape and refrigerate. Next morning- bake at 230c for 30 mins lid on, check it and see what it looks like, then keep lid on and cook for another 15 mins. Check again, possibly put it back into the oven with the lid off for about 5 to 7 minutes. Cool for 3+ hours before cutting! 💖
by ashbakesstuff
11 Comments
Couldn’t resist the temptation to squeeze it, could you? gross.
What is the small sauce cup you put on top during the rests?
Very cool video! Loved having a chance to see the look of it at this hydration and the rise prior to baking. Also so satisfying seeing you successfully fold in all those fillings!
Is the purpose of the little ramekin to prevent the dough from touching the plastic?
What is diastatic malt? (New to this sorry lol)
Nice looking loaf. Any reason you add the inclusions in at the beginning? I personally find it easier to add them during the shaping phase, but curious to hear if you’ve got a reason for it.
That is sexy!
Well done.
Underbaked
I never know when to add the extras during stretch and fold or lamination stage
I’ve never seen anyone so fearful of kneading bread in all my life. 😅
Respect 😊