Jalapeno & Cheddar Sourdough Loaf

My blog : myloveofbaking.com/
Full Recipe:
350 g strong bread flour (13% gluten)
80 g active mature starter (100% hydrated)
260 g water
6 g salt
3 small jalapenos (to taste)
about ½ cup cubed cheddar
1. Make the starter ahead of time
2. Mix water and starter and add to the flour. Mix well using a spatula/spoon
3. Cover and set aside for an hour
4. Add the salt and mix/knead to incorporate. Use slap and fold to further knead the dough. Place in a lightly greased bowl.
5. Let this rest for 45 minutes, covered
6. And give a few folds after 45-minute rest. Repeat this once more.
7. After the second fold let the dough rest for 45 minutes.
8. Prepare the Jalapeno and cheddar in the meantime.
9. Take the rested dough on to a table and stretch as thinly as possible. Scatter jalapeno and cheddar evenly. Roll the dough & fold back into a ball.
10. Cover and leave to bulk for about 1.5 to 2 hours
11. After the bulk proof, pre-shape the dough and let it rest for 20 minutes
12. Then shape into a boule and place in the proofing basket
13. Cover with plastic wrap and refrigerate for 18 - 24 hours
14. When ready to bake, pre heat the oven (for about an hour) with Dutch oven in, to 500 °F
15. Take the bread out from fridge
16. Place the loaf on a parchment
17. Spray with water and dust with flour, score and transfer to the Dutch oven (or the Oven)
18. Bake with lid on for 25 minutes and then reduce temperature to 450 °F and bake a further 20 - 25 minutes with lid off
19. Let the baked bread cool off on a wire rack
20. Slice and enjoy

[@rafiabbas1526]

Well done, the bread coming out of the oven looks great.

[@Debbieltg]

This is amazing! Thank you

[@anniebissellGod1st]

I could listen to your voice all day. You're making me sleepy wonderful, informative video. Thank you

[@zelihakocatepe5106]

Delicious

[@karendigras3929]

Wonderful video! Very helpful, 🙏🏻

[@theresecornelius812]

Thank you, Vindi! So glad you are here now to show me what to do!! 😀

[@VINDISKITCHEN]

😃🙌🙌

[@GeorgiaPopplewell]

Your videos strike the perfect balance between brevity and clarity - thank you very much!

[@VINDISKITCHEN]

Thank you. That's very encouraging 🙂

[@zaynab99]

Love this

[@VINDISKITCHEN]

Thank you

[@arttheclown1163]

Wonderful:)

[@Kahwiwbaskouti]

Thank you

[@ceylonkitcheninmelbourne9003]

I really like your healthy cooking style

[@VINDISKITCHEN]

Thank you♥️

[@claudettedemello7891]

Love this video. Please share your approx room temperature, cos i definitely want to try this. Thank you.

[@ronyho5678]

Hi, love your recipe, may I ask can I use pickled jalapeno? Thanks.

[@jiteshkhatri313]

Great video vindi, how should we judge is bulk fermentation should end? I find this very confusing and difficult to understand and know when bulk should end. Any help greatly appreciated

[@VINDISKITCHEN]

I usually look at the big air bubbles and overall growth in volume. Place this in a bowl and you'll be able to see it almost doubles in size

[@dashermike3207]

This recipe and method has worked well for me but I’m curious about one thing….why are you using such small amounts? Making a loaf of bread using only 350 grams of flour seems a bit wasteful of resources etc?
That said this does produce a very nice loaf and I was pleased to find that the crum is not wet or soggy at all considering the amount of inclusions added.
Thank you.

[@doraramirez595]

Hi. I made the dough following all your measurements. My dough was very soft, on the very sticky side. I do not understand why.

[@rabiaahmed8116]

hey! how to make starter?

[@zaynab99]

Can I use a new week old starter?

[@VINDISKITCHEN]

As long as your starter is active, you can use it. Always feed and let it come to peak before using in the dough

[@TheBurritoalex]

Damn this shit look bussin