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Jalapeño and Cheddar Sourdough


200 grams white starter @ 100% hydration

320 grams water

350 grams bread Flour

150 grams Wholemeal Flour

11 grams of Salt

50g Jalapenos

60g Cheddar


Mix 200 grams starter and 320 grams water Add all of the two flour amounts Mix well Autolyse at room temperature (around 70F/21C) for two hours Add the 11 grams of salt by sprinkling over the dough Cover and let dough ferment at room temperature. Add the Jalapenos and Cheddar to the second fold Every half hour (every 30 minutes) fold the dough 4 folds in total Cover dough and let it refrigerate 12 hrs. Pre Shape, Shape and retard in the fridge overnight or until doubled in size @ room tempretaure Bake 30 mins 250C DO (Dutch Oven) 10 mins lid off 220C