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
12 Comments
are those Paris Hilton loaf pans?
These videos are so cool. I am in awe of your talent!
Does that dough kneader really work? I’ve seen them but haven’t read a real review.
🤤🤤🤤😴
What’s the purpose of the small piece you separated into the lidded ramekin and then later re integrated? Thanks! These look delicious.
Looks amazing! I could have watched you make that all day long, thanks for sharing!
Wow! Thank you for showing your process, looks amazing.
Ok. This should be illegal. This must be highly addictive!
Looks so good, well done.
Stunning!
Dayyyyyuuyummmmmn that’s gorgeous
I watched all of that. Incredibly well filmed and cut. Obviously expert baker as well. Thank you for sharing.