Sourdough cheese and chili bread
Ingredients
- 350 gram wheat flour (bread flour)
- 80 gram levain Active
- 260 gram water
- 7 gram salt
- 50 gram cheese
- 1-2 Jalapeno chilipeppers
Levain
- 20 gram sourdough starter active
- 40 gram water
- 40 gram flour
Instructions
- Start by mixing the levain. Combine sourdough starter with flour and water. Make sure that all flour is hydrated.Let it ferment for 8 hours at room temperature, about 72°F/22°C, or until it has at least doubled in volume.
- When the levain is ready, mix flour and water and let the dough autolyse for an hour.
- Add salt and sourdough starter and knead the dough for 5 minutes.Let the dough rest for 30 minutes.
- Stretch and fold the dough 4 times, or until it doesn't fee slack anymore.Repeat the stretch and fold process two times with 30 minutes of resting time in between.Add the crumbled cheese and minced chili before the last set of stretch and fold
- Let the dough to ferment for an additional 3 hours or until the dough has increased about 70% in volume. Try to find a warm place preferably 80°F/27°C
- Dump out the dough on a lightly floured surface and pre-shape it into a round.Let the dough relax for 15 to 30 minutes.Shape the dough into preferred shape.
- Place the dough into a lined banneton, sprinkled with polenta. Cover the dough and let it proof at room temperature for 1 hour, or until it passes the finger dent test.Alternatively, place the dough in a food-approved plastic bag and retard it in the refrigerator for 8 to 16 hours.
- Pre-heat the oven togheter with baking stone , dutch oven to 480°F/250°C.
- Score the loaf into the desired pattern with a lame or razor blade and bake it for 45 minutes. Remove the lid or upper part from clay baker or dutch oven (if used) after 15 minutes. Lower the heat if needed after 30 minutes to prevent the bread from being burnt.
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