Jalapeño & Cheddar Sourdough from start to finish 🍞🌶️🧀.

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! 💖