Sourdough Jalapeno/Cheese.

[BGKYSmoker]

Sourdough jalapeno cheese baked today.
You need an active starter.
400g bread flour
50g WW
300g water
100g starter
10g salt
50g diced jalapeno
200-227g cheese (I shred these for these 2)
Mix the starter, water in bowl, add the salt mix well then add the flours. Mix until no dry clumps, cover for an hour. Do first slap N fold or SnF, cover and rest for 30min. Second set add half the peppers/cheese. Third set add the other half, cover rest for another 30. Fourth set shop into a ball in the bowl. Cover and BF for 2-4 hrs. Do your normal shape, place in bowls, cover and fridge 18hrs or up to 3 days......Bake covered at 450 for 30 mins, lid off for 10-15 mins or until you like the color. Bread IT of 195-205.

Tip: More starter used the faster the ferment and less sour the bread. Lower the starter the slower the ferment (less likely to over proof) and the more sour the bread.

The jalapeno/cheese are for a customer.

 

[sandyut]

YUM! that one of my favorite SD loafs! I will try shredding next time, looks great on the crust!

 

[chopsaw]

I agree , that's a favorite , and goes fast . Made chili the other night and did a loaf to use for grilled cheese .
Those look awesome .

 

[crazymoon]

Rick, Your bread making skills are up there with your superb sausage making skills !

 

[Fueling Around]

Look great
How many a week these days?

YUM! that one of my favorite SD loafs! I will try shredding next time, looks great on the crust!

I agree , that's a favorite , and goes fast . Made chili the other night and did a loaf to use for grilled cheese .
Those look awesome .

I recently tried my first and last loaf with pepper jack. Stay with cheddar.

 

[jcam222]

Awesome as always Rick

 

[Cattoon]

Is the 50g WW whole wheat flour? I’m not a baker but I’m sending this to my daughter.

 

[LoydB]

That looks great.

 

[sandyut]

Look great
How many a week these days?



I recently tried my first and last loaf with pepper jack. Stay with cheddar.

what went wrong with pepper jack?

 

[Fueling Around]

what went wrong with pepper jack?

Where the cheddar holds on to leave little pockets of cheesy goodness, the pepperjack completely liquefied and created a dense fortified loaf.

Is the 50g WW whole wheat flour? I’m not a baker but I’m sending this to my daughter.

Yes whole wheat. Not to step on Rick's recipe, but I'll use about that much rye flour in place of ww, too.

 

[clifish]

Man that looks good. I had a setback on my starter and am glad I took Chop's advise to spit the discard to another jar. This AM one of the jars (the one that I was using a cloth lid on) molded over and had a hard crust on top. I tossed that one and am down to one. Unfortunately family emergency is taking me out of town till Monday, so hopefully the second one survives.

 

[sandyut]

Where the cheddar holds on to leave little pockets of cheesy goodness, the pepperjack completely liquefied and created a dense fortified loaf.

Wow good to know. thanks for trying for us.

 

[chopsaw]

I was using a cloth lid on) molded over and had a hard crust on top.

Same thing happened to me , that's why I stopped using it .

What type of water are you using ?

 

[sandyut]

Same thing happened to me , that's why I stopped using it .

What type of water are you using ?

Never heard of using a cloth lid. I use a mason jar and lid, screw it on real tight before putting in the refer. I use the filtered water from the refer tap on the door. Never had a problem.

 

[clifish]

Same thing happened to me , that's why I stopped using it .

What type of water are you using ?

bottled 5 gallon water that goes in one of those coolers. I do have distilled if that is better. I am in PA now and then straight VA tomorrow, starter is in NY and I won't be back till Sunday eve.

 

[chopsaw]

bottled 5 gallon water that goes in one of those coolers.

That should work . Don't use distilled ( my opinion ) .


Cloth lid lets the wild yeast get to the mix . I've seen cheesecloth and a rubber band .
I used the cloth when I first started it , then switched to the metal lid .
I got a skin and mold one time with the cloth , but I think it was the water .

 

[clifish]

That should work . Don't use distilled ( my opinion ) .


Cloth lid lets the wild yeast get to the mix . I've seen cheesecloth and a rubber band .
I used the cloth when I first started it , then switched to the metal lid .
I got a skin and mold one time with the cloth , but I think it was the water .

going to stick with the metal lid and make several backups with the discard like you did.

Sorry Rick for the distraction to this great bread you posted. Let us know it tastes when ready!

 

[civilsmoker]

My wife just spent 100bills at the olive oil/vinegar bar store last week so would love to have a loaf to dip!!!!

 

[DRKsmoking]

Tip: More starter used the faster the ferment and less sour the bread. Lower the starter the slower the ferment (less likely to over proof) and the more sour the bread.

This is great to know as I am thinking of trying SD.
As soon as I get out of the rabbit hole.


Love jalapeno and cheese anything , so this really caught my eye.
maybe SD jal and ch hamburger buns......

David