Process: Mix 500g all-purpose flour with 350g water. Let rest 30 mins. Add 100g starter and pinch in to incorporate. Let rest 30 minutes. Add 10g salt and pinch in to incorporate. Let rest 30 minutes.
Do 4 sets of stretch and folds 30 minutes apart. After the last set, place dough in the fridge overnight to pause bulk fermentation. (I just did it this way due to it being late at night by this stage, wanted to go to bed lol.)
The next day, remove dough from fridge and let it come to room temperature. Continue bulk fermentation until dough is puffy and jiggly.
Turn dough out onto counter and gently stretch into a rectangle. Add shredded cheddar (about 1-1.5 cups) and diced jalapeño (1 pepper), layering evenly. Fold like an envelope and return to bowl seam-side down. Rest 30 minutes.
Turn dough out again and pre-shape into a loose round. Rest 20 minutes.
Flip dough, perform a gentle envelope fold, then shape into a boule using push/pull tension. Place into a floured towel-lined bowl seam-side up and proof for about 1 hour – while proofing, preheat Dutch oven at 475 F.
Turn dough out onto parchment, score, and bake 20 minutes covered in Dutch oven. Remove lid, reduce heat to 450 F, and bake another 20 minutes. Done!
by Current_East_623
3 Comments
Looks amazing!! 🤩 I’m dying to make a cheddar jalepeno loaf 🍞 thanks for sharing the recipe and steps!!
Damn, looks delicious, can smell it from here! 😋
I’m impressed at the distribution with only two folds, I would have expected it to need more.