Cheddar Jalapeño Sourdough
Serves 830 mins prep45 mins cook
This cheddar jalapeño sourdough features 350g of white bread flour with 78% hydration, 20% levain, and 2% salt. It includes about 90-100g of inclusions such as Tillamook cheddar cheese, jalapeños, and habanero. A pre-shape is recommended for easier shaping after bulk fermentation.
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What you need
Instructions
1: Prepare the dough with 350g white bread flour, 78% hydration, 20% levain, and 2% salt. 2: Incorporate the inclusions (cheddar cheese, jalapeños, and habanero) into the dough. 3: Shape the dough and allow it to bulk ferment. 4: Perform coil folds during the fermentation. 5: Pre-shape the dough before final shaping.View original recipe