I wanted to push the cheese limit with these double cheese & jalapeño sourdough loaves! Unfortunately they turned out a bit gummy at the bottom, next time I will remove the baking tray I had at the bottom of the oven! It’s usually there to prevent burning the bottoms 🫠. I think adding a lot of inclusions ups the moisture content too. Both still tasted delicious, especially when toasted 🤌🏽. I also could have waited longer to cut into it but it had already been 3 hours 😅😂.
Ingredients for 2 loaves –
890g Bread Flour, 112g Wholemeal Flour, 600g Water (warm), 8g Diastatic Malt, 480g Starter, 22g Salt, 160g Jalapeño, 110g mozzarella with 60g extra to grate, 210g cheddar with extra 50g to grate, Garlic Powder and Italian Herbs.
Initial mix with everything but salt, let it sit for 40 mins and then add salt. Do 1st stretch and fold. After an hour, take aliquot sample, add inclusions and do 2nd stretch and fold. Do another two or more stretch and folds 30mins apart. Once aliquot is done, pre shape the dough and refrigerate overnight.
Tomorrow morning bake on the middle rack at 230c for 40mins, check crust and do another 10 mins with the lid on. Lid off and place the loaves one level down, drop to 220c for 15 mins. Let cool for 3-4 hours before cutting! 🍞
by ashbakesstuff
5 Comments
Gummy at the bottom? I’m telling you, it was the ice!!! 😆😆😆 (I will keep flogging this dead horse)
It had a lovely body to the dough after BF, and I was going to ask if you thought about doing two sizes of cheese chunks but then you added MORE cheese and I was sold. I’ve not been brave enough to add the peppers but just the merest hunt of cheese improves the texture of sourdough – the fat does wonders but this looks DIVINE!!!!
Looks absolutely delicious.
This looks divine 🤤 it’s 1 am and now my stomach is growling for some of your Sourdough. Thanks a lot 😂
What’s the point of of the little container of dough?
im new to sourdough and always wondered what the small plastic cup with dough is for. why put it in the cup and then put it on top of the larger dough?