Life with sonja

adapted the recipe from https://www.theperfectloaf.com/best-sourdough-recipe/#tasty-recipes-11311-jump-target

Sourdough bread is a beloved staple that has been cherished for centuries. Its unique flavour, chewy texture, and crispy crust set it apart from other types of bread. The secret to sourdough lies in its natural fermentation process, which uses wild yeast and bacteria to leaven the bread. This process not only gives sourdough its distinctive tang but also makes it easier to digest and more nutritious.

Making sourdough involves creating and maintaining a sourdough starter, a mixture of flour and water that captures wild yeast and bacteria from the environment. This starter is fed regularly to keep the microorganisms active and healthy. When it’s time to bake, a portion of the starter, known as levain, is mixed into the dough to help it rise.

The slow fermentation process allows the dough to develop complex flavors and a delightful texture. Each step, from mixing and folding to shaping and baking, contributes to the final product. Patience is key, as sourdough requires time and attention, but the results are well worth the effort.

In this recipe, we’ve added a twist with the inclusion of jalapeño and cheddar, infusing the bread with a spicy kick and a rich, cheesy flavor. This combination makes for a delicious and unique loaf that is perfect for sandwiches, toast, or simply enjoying on its own. Whether you’re a seasoned baker or a novice, making sourdough is a rewarding experience that connects you to a timeless tradition. I do use some fresh milled flour but you do not have to. You can make it with just bread flour or instead of rye try adding Kamut flour

Jalapeño Cheddar Sourdough Loaf

Ingredients

Levain

• 38 g freshly ground hard wheat flour ( I use Hard Red Spring Berries)
• 38 g bread flour
• 76 g water
• 38 g ripe sourdough starter

Main Dough

• 773 g bread flour
• 114 g freshly ground hard wheat flour ( I use Hard Red Spring Berries)
• 51g freshly milled rye flour
• 653 g water
• 18g salt
• ripe levain

Instructions

Levain

1. In a small container, mix the levain ingredients.
2. Keep at 78°F (25°C) for 5 hours.

Autolyse (at 4 hrs into your levain)

1. In a medium mixing bowl, mix all the flour and 603g water (reserve 50g for later).
2. Mix until no dry bits remain.
3. Cover the bowl and let rest for 1 hour.

Mix

1. Add salt, reserved water and the ripe levain to the mixing bowl.
2. Pinch and mix all the ingredients together.
3. Do folds in the bowl for 2 to 3 minutes until the dough smooths and is cohesive.
4. You can transfer the dough to a bulk fermentation container or leave it in the same one just make sure all the sides are clean and cover.

Bulk Fermentation

1. Give the dough 3 sets of stretch and folds at 30 min intervals after the start of bulk fermentation

Divide and Preshape

1. Lightly flour your work surface and scrape out your dough.
2. Using your bench knife, divide the dough in half.
3. If adding Jalapeno and Cheddar now is the time before shaping. (you can see how I do this in the video)
4. Lightly shape each half into a round shape.
5. Let the dough rest for 30 minutes, uncovered.

Shape

1. Shape the dough into a round (boule) or oval (batard). (I do one of each as that is what my baskets are)
2. Place it in proofing baskets.
3. Cover the baskets with a reusable plastic bag. (I use shower caps that I have purchased at Dollar Tree)
4. Let the dough sit out for additional 30 minutes

Proof

1. Place both baskets into the refrigerator and proof overnight.

Bake

1. Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).
2. Remove your dough from the fridge, score it, you can add few jalapenos and cheddar cheese to the top of the loaf and transfer it to the preheated combo cooker.
3. Place the cooker in the oven, cover with the lid, and bake for 30 minutes.
4. After 20 minutes, remove the lid and continue to bake for 30 minutes longer.
5. When done, the internal temperature should be around 208°F (97°C).
6. Let the loaves cool for 2 hours on a wire rack before slicing.

You can watch full Video HERE

Looking for Bread Baking Supplies you can find them HERE

Enjoy your Jalapeño Cheddar Sourdough Loaf!

SONJA