How to Make Jalapeño and Cheddar Sourdough Bread For the full video is on my YouTube channel: https://www.youtube.com/MyFormosaFood Ingredients Water: 210 ml (initial) + 15 ml (reserved) (Room temperature on warm days, lukewarm on cold days) Bread Flour: 240 g (protein 12.8%) Wholemeal Rye Flour: 60 g Active Starter: 60 g Salt: 6 g Filling Cheddar Cheese: 70 g Jalapeños (pickled or fresh): 40 g Steps: 1. Mix Base Dough: Combine flours, 210 ml water, and starter. Mix well. Rest for 30 minutes at 24–26°C. 2. Add Salt & Water: Add salt and 15 ml water. Mix for 3–5 minutes until smooth. Rest for 30 minutes. 3. Stretch & Fold: Perform 1 stretch and fold. Rest for 50 minutes. 4. Incorporate Filling: Add cheese and jalapeños, stretch and fold to mix. Rest for 50 minutes. 5. Coil Folds: Perform 3 coil folds, spaced 50 minutes apart. 6. Shape: Shape the dough, cover, and refrigerate for 12–24 hours. 7. Preheat Oven: Preheat to 250°C for at least 30 minutes. 8. Bake: With Steam: Bake at 250°C for 20 minutes, then at 230°C for 15–20 minutes without steam. Dutch Oven: Bake with lid at 250°C for 20 minutes, then without lid at 230°C for 15–20 minutes. #HomemadeBread #SourdoughBaking #ArtisanBread #BreadLovers #BakingAtHome #sourdoughrecipe - @myformosafood