Daves Jalapeno Garlic And Cheddar Sourdough Bread Recipes

JALAPEñO-CHEDDAR SOURDOUGH BREAD

Steps:

• In a large bowl add starter and water and mix well. Then add all purpose, whole wheat flour and bread flour combine everything and set aside for 30 minutes
• Then add salt and mix again and set aside for another 6-8 hours. I didn't do it, if you want you can strengthen the dough with folding at every 30 minutes for next 2 hours and then 1-hour interval for 2 hours and finally set aside for 2-3 hours.
• When you are ready to shape mix in cheese, jalapenos and chives then shape and transfer to banneton or mold.
• Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
• Cool the loaf and cut it into slice and enjoy.

JALAPEñO-CHEDDAR SOURDOUGH BREAD

Steps:

• (9:00 p.m.)In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
• (8:30 a.m)In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation.
• (9:00 a.m.)Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Mix the additions in thoroughly and if the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Transfer the dough to a container for bulk fermentation and cover.
• (9:15 a.m. to 12:45 p.m.)This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the jalapeño and cheese as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
• (12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
• (1:15 p.m.)Shape the dough into a round (boule) or oval (batard). Then, place the dough in proofing baskets, seam side up.
• (1:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

DAVE'S JALAPENO, GARLIC, AND CHEDDAR SOURDOUGH BREAD

Steps:

• Dissolve 1 pkg. dry yeast in ¼ c. warm water (110° to 115°F). Stir in 1 tsp. sugar and let sit for 15 minutes. Mix in 1 egg, ¼ c. vegetable oil, ½ c. warm water (110° to 115°F), 1 tsp. salt, and 1/3 c. sugar. Add 1 c. sourdough starter, mix well and add 2 c. flour. Blend well. Add 1 ½ c. more flour, 2 Tbs. diced jalapeno pepper, 2 Tbs. minced garlic, and ½ c. finely grated Colby Jack cheese. Turn out on a floured board and knead 10 to 15 times. Add more flour if dough is sticky. Oil the sides and lid of a 12", deep Dutch oven. Warm the oven and place the dough in the oven and let double in size. Punch down and knead again, place back in Dutch oven and double in size. Bake at 350°F for 25 to 30 minutes. Use 4-6 briquettes under bottom and 16-18 on top.