Sourdough Bread with Cheddar and Jalapeño

Ingredients

• 400 g wheat flour (14% protein)

• 50 g purple wheat flour

• 300 g water (for autolyse)

• 37 g water + 10 g salt

• 80 g active sourdough starter

• 80 g shredded cheddar

• 2 tbsp chopped jalapeños (or to taste)

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Instructions

1. Autolyse:
Mix the flour with 300 g of water and let rest for 45 minutes.

2. Add sourdough:
Incorporate the sourdough starter and knead gently using the slap and fold method.

3. Salt & water:
Add 37 g water and salt. Fold and knead into the dough.

4. First coil fold:
Gently incorporate the cheddar and jalapeños during the first coil fold.

5. Additional coil folds:
Perform 2–3 more coil folds. Be gentle to avoid tearing the dough due to the cheese or chopped pieces.

6. Shaping:
Shape tightly and place in a banneton. Refrigerate overnight for cold proofing.

7. Baking:
Bake at 250 °C with steam. A longer bake develops deeper flavor and a darker, crispier crust.