This loaf is highly versatile and can be customized to suit your taste. I’ve made variations such as a cheddar and bacon loaf, a cheddar and jalapeño loaf, and even a combination of all three. No matter the mix, it always bakes to perfection!
Ingredients:
50 grams Active Sourdough Starter
300 grams Warm Water (85 degrees Fahrenheit)
50 grams Pickled Jalapeno Juice
10 grams Celtic Salt
500 grams of Unbleached Flour or Bread Flour
Add-Ins:
1 1/2 cups Sharp Cheddar Cheese (cubed to 1/4 – 1/2 inch cubes)
12 oz. Bacon (cooked completely and crumbled)
3/4 cup Pickled Jalapenos (strain and pat dry)
** If you choose not to add Jalapenos and make a loaf of bacon & cheddar only, add 350 grams of water and eliminate the Jalapeno Juice
Instructions:
- In a large mixing bowl, add active sourdough starter, water, jalapeno juice, and salt and stir until sourdough is dissolved.
- Add flour until a shaggy dough forms.
- Cover the dough and allow to rest in a warm place for 30 minutes.
- Perform 3 total stretch and folds.
- Perform one round of stretch and fold around the bowl. (4 times, one in each direction)
- Cover the dough and allow to rest in a warm place for 30 minutes.
- Perform another round of stretch and fold around the bowl (4 times, one in each direction)
- Cover the dough and allow to rest in a warm place for 30 minutes.
- Perform another round of stretch and fold around the bowl (4 times, one in each direction)
- Cover the dough and allow it to ferment overnight or 10- 14 hours.
- After the 10-14 hour period has passed, stretch the dough out onto into a rectangle on a lightly floured surface. Spread each of your selected add-ins in a layer on the dough. Fold the dough in from each side to the center covering the toppings. Then roll the dough into a ball.
- Top with the remaining add-ins.
- Flip the dough top side down into a lightly floured banneton and cover.
- Place in the refrigerator for 8 hours.
- After the 8 hours have passed, preheat the oven to 450 degrees Fahrenheit. Place your Dutch Oven into the oven to preheat it as well.
- Flip the dough out of the banneton onto a piece of parchment paper. Score the top of your loaf.
- Once the dutch oven is preheated, remove it from the oven and place the loaf in the Dutch Oven.
- Cover and bake in the preheated oven for 25 minutes at 450 degrees.
- Remove the lid from your Dutch Over and bake for 20 minutes at 450 degrees uncovered.
- Remove from oven and allow to cool 1 hour before cutting into the load.
- Enjoy!