@cookiterica: @Morgan & Erica is taking you along her sourdough journey. This journey will be in a playlist titled- Morgan’s Sourdough Series. Today she made a jalapeño cheddar sourdough loaf. We will list everything below for you just in case you’d like to follow along this journey with us. This is PART 5 #sourdough #sourdoughbread #sourdoughforbeginners #jalapeñocheddar #asmr #sourdoughbread #part5 #morganssourdoughseries Ingredients: 500g bread flour 100g of active starter 375 g of water 11g of salt 60g pickled jalapeños 113 g of shredded cheddar cheese 👩🏻‍🍳 LET’S MAKE IT DOUGH- 1.) mix active sourdough, starter and water in a bowl 2.) Add salt and gently mix 3.) Add in bread flour and mix until all the flour is hydrated 4.) Rest and cover with damp dish towel for one hour. FOLD & SHAPE- 1.) stretch and fold the dough four times every 30 minutes over two hours (Before the second set of folds, add in jalapeños and cheddar, then fold) 2.) Cover with a damp towel between every stretch. 3.) after two hours of stretch and fold rest the dough for one hour. 4.) flip the dough out of the bowl onto flowered countertop (best on granite), and divide into equal parts. 5.) make sure banneton is seasoned with rice, flour, shape, and place dough in banneton , cover and place in the fridge overnight (8-24hors) BAKE 1.) preheat oven with a Dutch oven inside at 450° for 1 hour. 2.) put parchment paper on counter, place loaf onto parchment paper, score loaf (must do 2 deep scores on either side) place in Dutch oven, and bake for 20 minutes with the lid on. 3.) take lid off, bake for additional 10-20 mins. Until golden brown. 4.) Wait to cool 1 hour before enjoying.

ERICA & MORGAN

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Wednesday 03 January 2024 01:05:31 GMT