Sourdough Honey/Jalapeno/Cheddar

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Just getting this going. Its a 22 hour voyage.

Starter, honey, flour, salt mixed and ready for an hour autolyse covered.
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Diced jalapeno and cheddar. These will be added in the 3rd stretch/fold.
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First stretch and fold. Do 25 S&F around the bowl 4 sets with 30 min rests in between.
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Bulk is done at 415a.
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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.
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In banneton and ready for cold ferment. Might rise a tad.
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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.
 
Make a great grilled cheese sandwich I bet . Salami and Motz in the middle .
 
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