Let’s make a jalapeño sharp cheddar boule!

Рет қаралды 49

3 ай бұрын

In this video you’ll see me make my sourdough bread step by step. I will attach the recipe here .
Baking an Artisan Loaf
Ingredients:
100g peaked active bubbly starter
350g filtered warm water
500g unbleached bread flour
12g salt of choice
In the video I used jalapeño peppers and sharp cheddar after 3 stretch & folds.
1. In a large glass or stainless steel mixing bowl, combine 100g of active sourdough starter with 350g of water. Mix with a danish/dough whisk. This is called blooming the starter.
2. Add 500g of unbleached bread flour and 12g of salt to the bowl.
3. Mix the ingredients together until a shaggy dough forms. Make sure there are no dry pockets of flour. Scrape down the sides of the bowl with a rubber scraper and push all dough into the center.

4. Cover the bowl with a damp towel or plastic shower cap and let it sit on the counter for 1 hour. This allows the gluten to develop.
5. After 1 hour perform a round of stretch and folds, grab the topside of the dough, stretch it up, and rod it over into the middle. So a quarter turn and repeat this 4-6x u til it doesn’t have much stretch. Do this every 30 minutes for a total
Of 3 rounds of stretch and folds.
6. After the final round of stretch and folds, perform cool folds. Gently lift the dough straight up from the middle. Lost j til one end releases and folds underneath itself. Eventually both sides will release. Set it down and turn a quarter turn and repeat. This helps build structure and strengthen the dough. The dough should appear smooth and round once you’ve done about 1 min of cook folds.
7. Cover the bowl and let it bulk ferment on the counter. Monitor the temperature of the dough to control the timing. If the dough is around 80* it will take approximately 5-5 hours for the bulk ferment. Temping your dough takes the guesswork out of knowing when your dough is ready to shape.
8. 30-60 minutes before the bulk ferment is complete, pour the dough onto the counter and pre-shape it into a ball. Cover the dough with a towel and let it bench rest on the counter for the final 30 minutes. This allows the gluten to relax before shaping. If you’re making multiple loaves, 920-940g is a good size for each loaf.
9. Flip the dough onto its top and fold the dough like a trifold and roll forward. Then perform several push and pulls to build the tension. Almost in a candy cane. Shape up and around and down. Top with a little flour. You can use rice flour so it’s less sticky. Flip the shaped dough into a banneton or proofing basket (covered) for the cold proof overnight. This helps develop flavor and texture. It can cold proof 12-72 hours. The longer the cold proof the better the flavor but can result in a slightly flatter loaf past 72 hours.
10. To bake preheat your oven with empty Dutch oven inside to 450 degrees.
11. Carefully transfer/flip the cold proofed dough onto a parchment paper.
12. Time to score! Scoring your load is important so it has room to expand while baking. This allows you to be in control of where it expands, take your lane or sharp knife and slash across the top of the loaf 1/4 deep as your primary cut. You can get creative with secondary cuts that are more shallow for decoration.
13. Pick up by the parchment paper and transfer into hot Dutch oven. Bake for a total of 45 minutes. My preference is 38 min covered and 7 minutes uncovered. You can 15-20 minutes uncovered if you desire more
Of a darker loaf.
14. Once baked, remove the bread from the oven and let it cool on a wooden cutting board. Try to allow 1 hour before slicing and enjoying your homemade sourdough bread.
Remember sourdough baking can be a personal and experimental process, so feel free to adjust the steps and timings based on your preferences and experience. Sourdough is very forgiving and you’ll find what works best for you. Have fun and happy baking!!!
Notes- I make sure the dough temp is 80* and then I know it’s ready to shape.