Sourdough Honey/Jalapeno/Cheddar

[BGKYSmoker]

Just getting this going. Its a 22 hour voyage.

Starter, honey, flour, salt mixed and ready for an hour autolyse covered.

Diced jalapeno and cheddar. These will be added in the 3rd stretch/fold.

First stretch and fold. Do 25 S&F around the bowl 4 sets with 30 min rests in between.

 

[BGKYSmoker]

Last stretch and fold with the inclusions...what a PITA.

Overnight bulk now.

 

[BGKYSmoker]

Bulk is done at 415a.

Pull and shape ready for banneton and a fridge cold ferment.
pH of the dough was at 5.0. Im going to get another pH meter just for bread making.

In banneton and ready for cold ferment. Might rise a tad.

 

[Calculated]

I have recently begun learning fermentation and sourdough is on my short list if things to do. Looks great so far, looking forward to seeing the results.

 

[JLeonard]

Gonna be good!

jim

 

[jcam222]

In for the finished shot! I know it's gonna be good

 

[BGKYSmoker]

In for the finished shot! I know it's gonna be good

I just got home and put in the oven.......soon

 

[BGKYSmoker]

Ready to put in the dutch.

Scored a little too deep, the dough expanded some so I'm going to have some scorching on the side.

Yup just a little scorching...no biggie.

 

[BGKYSmoker]

Here it be.

The edges did scorch from touching the side of the dutch...no biggie.

Do make this again.
Do use regular cheddar.

Don't use the hi temp cheese.

 

[jcam222]

Man I'll bet that's tasty!

 

[JLeonard]

Looks good. A stick of butter or two and I'd make about half that disappear!

Jim

 

[Chris_in_SoCal]

That turned out better than I expected it to. Nice job.

 

[BGKYSmoker]

That turned out better than I expected it to. Nice job.

Thanks

Next one I'm going with regular cheddar to get the melted look.

 

[chopsaw]

Make a great grilled cheese sandwich I bet . Salami and Motz in the middle .