Jalape go Cheddar Sourdough

Serves 1
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Directions

  1. 1Add starter to a bowl on a scale.
  2. 2Add starter to a bowl on a scale.
  3. 3Add starter to a bowl on a scale.
  4. 4Add water to the starter.
  5. 5Add water to the starter.
  6. 6Add water to the starter.
  7. 7Mix the starter and water.
  8. 8Mix the starter and water.
  9. 9Mix the starter and water.
  10. 10Add bread flour to the bowl.
  11. 11Add bread flour to the bowl.
  12. 12Add bread flour to the bowl.
  13. 13Add salt to the flour.
  14. 14Add salt to the flour.
  15. 15Add salt to the flour.
  16. 16Mix all ingredients to form a dough.
  17. 17Mix all ingredients to form a dough.
  18. 18Mix all ingredients to form a dough.
  19. 19Perform 4 rounds of 4 stretch and folds every 30 minutes, adding inclusions (jalape go and cheddar) on the 3rd round.
  20. 20Perform 4 rounds of 4 stretch and folds every 30 minutes, adding inclusions (jalape go and cheddar) on the 3rd round.
  21. 21Perform 4 rounds of 4 stretch and folds every 30 minutes, adding inclusions (jalape go and cheddar) on the 3rd round.
  22. 22Cover the dough and let it bulk ferment for 6-10 hours.
  23. 23Cover the dough and let it bulk ferment for 6-10 hours.
  24. 24Cover the dough and let it bulk ferment for 6-10 hours.
  25. 25Shape the dough, adding more cheddar and jalape go to the surface.
  26. 26Shape the dough, adding more cheddar and jalape go to the surface.
  27. 27Shape the dough, adding more cheddar and jalape go to the surface.
  28. 28Place the shaped dough into a floured banneton.
  29. 29Place the shaped dough into a floured banneton.
  30. 30Place the shaped dough into a floured banneton.
  31. 31Cover and cold proof the dough in the fridge.
  32. 32Cover and cold proof the dough in the fridge.
  33. 33Cover and cold proof the dough in the fridge.
  34. 34Score the top of the dough.
  35. 35Score the top of the dough.
  36. 36Score the top of the dough.
  37. 37Transfer the dough to a Dutch oven with parchment paper.
  38. 38Transfer the dough to a Dutch oven with parchment paper.
  39. 39Transfer the dough to a Dutch oven with parchment paper.
  40. 40Add a few ice cubes to the Dutch oven and place the lid on.
  41. 41Add a few ice cubes to the Dutch oven and place the lid on.
  42. 42Add a few ice cubes to the Dutch oven and place the lid on.
  43. 43Bake at 450 0 for 25 minutes with the lid on.
  44. 44Bake at 450 0 for 25 minutes with the lid on.
  45. 45Bake at 450 0 for 25 minutes with the lid on.
  46. 46Remove the lid and continue baking at 425 0 for 20 minutes.
  47. 47Remove the lid and continue baking at 425 0 for 20 minutes.
  48. 48Remove the lid and continue baking at 425 0 for 20 minutes.

Ingredients

  • 100 g starter
  • 100 g starter
  • 100 g starter
  • 320 g water
  • 320 g water
  • 320 g water
  • 500 g bread flour
  • 500 g bread flour
  • 500 g bread flour
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • jalape go
  • jalape go
  • jalape go
  • cheddar cheese
  • cheddar cheese
  • cheddar cheese

Equipment

bowlscaledutch oven