Cheddar cheese - jalapeno sourdough bread
A very tasty, slightly spicy, cheesy sourdough bread. It's a new family favourite in our house.
Ingredients
- 800 g bread flour
- 588 g Water
- 180 g sourdough
- 16 g salt
- 2 tablespoon Fat
- 70 g jalapeno pepper
- 130 g cheddar cheese
Instructions
- First measure out 588 g of 40 degree water. Then add a tablespoon of house fat. Sift in 800 g bread flour. Knead for 1-2 minutes. Then let it rest for 45 minutes.
- Add 180 g of active leaven, knead further and add 16 g of salt at the end. Knead the dough completely. On an oiled surface, pat it slightly. Then leave to rise in an oiled baking tray for 45 minutes.
- We start to produce air in this dough and tighten it up by folding it. Now we will start with the petal folding, and the last folding will be laminated and the cheese and peppers will be added. With petal folding, we will fold our dough, going around it like the petals of a flower. Then let it rest for 45 minutes.
- When the time is up, fold the dough again with a petal fold. Let rest again for 45 minutes.
- For the last fold, we make a laminate by pulling the dough to a window, sprinkle with cheddar cheese and jalapeno peppers to taste, then we fold the dough up from the bottom and sprinkle with cheese and peppers and do the same from the top and roll it up at the end. Then let the dough rest for about 2 hours.
- When the dough is at least doubled in size, pre-shape it on a floured surface - this is optional, I always do it with breads - then cover and let it rest for 10 minutes.
- Grease the door well to prevent the dough from sticking. Make the final shaping, being careful not to squeeze out the air and cheese. Place the dough in the punched down tear-off pan so that the seam is on top and pinch the dough together well. Flour it a little so that the kitchen towel doesn't stick. Cover with a tea towel and refrigerate for about 10 to 12 hours.
- Take the dough out of the fridge and let it temper on the counter. In the meantime, preheat the oven to 250 degrees on the bottom top baking program with the pan on.
- When the dough is ready to bake, turn it out onto a baking sheet. Sprinkle a little flour over it and cut the bread into it.
- Put it in the hot pan, sprinkle it with water and put the lid on, immediately turn the oven down from 250 degrees to 180 degrees and bake for 1 hour with the lid on. I like this baking method best because it keeps the crust from getting too thick.
- When the 1 hour is up, remove the lid or take it out of the pan completely and let it bake until it gets a little colour, about 10-15 minutes. Once the bread is baked, place it on a wire rack to prevent the bottom from getting soggy and leave it to cool, then slice it.
