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Nepas OTBS #242
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Making this one. Will make 2 boules.
First you need to make the Levian
125g bread flour
125g whole wheat flour
250g warm water
1.5T sourdough starter
The night before you plan to bake: Mix the ingredients listed above Levain in a medium bowl, cover, and let sit overnight (8-12 hours) at a warm room temperature.
Next morning prepare your jalapeños and cheese. Cut or dice, seeds or not.
Your dough will be the following.
800g bread flour
2¼C-2½C beer, warm, any beer. I used Guinness dark
16g coarse sea salt
400g levain all of it
180g cubed cheese (I used extra sharp cheddar, you can probably do any melty cheese)
1-3 large jalapeño (seeds and all) I cored and seeded mine as these boules are sold.
Set the peppers and cubed cheese and salt aside for later
In the morning mix the beer with the starter, combine good. then add flour.
Now add the flower and mix, do not knew the dough, leave it bumpy and shagy, cover and let autolyse for 1.5 hrs.
Next add the salt to the top of the dough, pinch it in and squeeze, do this until you cant feel any salt.....DO NOT KNEAD THE DOUGH.
Cover and let rest for 30 mins.
After 30 do a set of stretch and folds. cover and rest another 30 mins. You will need to do 4-5 sets of SnF.
It will come together.
At the second or 3rd SnF add your peppers and cheese.
Cover and bulk ferment in a warm place for 3-4 hrs. Your dough should dome on top.
Now divide the dough and do your first shape, cover and rest for 10 mins.
After the 10 mins do a second form and place into bannetons, cover. I let mine on the counter for an hour before I put in fridge.
Next day or 2 use your dutch pre heated at 480*
Bake covered for 20 mins then uncover, lower temp to 450 and bake for 20 mins or IT of 205-210.
First you need to make the Levian
125g bread flour
125g whole wheat flour
250g warm water
1.5T sourdough starter
The night before you plan to bake: Mix the ingredients listed above Levain in a medium bowl, cover, and let sit overnight (8-12 hours) at a warm room temperature.
Next morning prepare your jalapeños and cheese. Cut or dice, seeds or not.
Your dough will be the following.
800g bread flour
2¼C-2½C beer, warm, any beer. I used Guinness dark
16g coarse sea salt
400g levain all of it
180g cubed cheese (I used extra sharp cheddar, you can probably do any melty cheese)
1-3 large jalapeño (seeds and all) I cored and seeded mine as these boules are sold.
Set the peppers and cubed cheese and salt aside for later
In the morning mix the beer with the starter, combine good. then add flour.
Now add the flower and mix, do not knew the dough, leave it bumpy and shagy, cover and let autolyse for 1.5 hrs.
Next add the salt to the top of the dough, pinch it in and squeeze, do this until you cant feel any salt.....DO NOT KNEAD THE DOUGH.
Cover and let rest for 30 mins.
After 30 do a set of stretch and folds. cover and rest another 30 mins. You will need to do 4-5 sets of SnF.
It will come together.
At the second or 3rd SnF add your peppers and cheese.
Cover and bulk ferment in a warm place for 3-4 hrs. Your dough should dome on top.
Now divide the dough and do your first shape, cover and rest for 10 mins.
After the 10 mins do a second form and place into bannetons, cover. I let mine on the counter for an hour before I put in fridge.
Next day or 2 use your dutch pre heated at 480*
Bake covered for 20 mins then uncover, lower temp to 450 and bake for 20 mins or IT of 205-210.
