@_lacebakes_: Jalapeño Cheddar Bread 🔥🌶️🧀 390ml warm water 1 teaspoon (5g) honey, sugar or agave 1 Tablespoon (15ml) extra virgin olive oil 1.5 teaspoons (6g) instant yeast 500g white bread flour (4 cups, spooned & levelled) 2 teaspoons (10g) fine sea salt 140g (1 heaping cup) mature cheddar cheese, cut into small cubes 125g (1 cup) pickled jalapeños, drained and roughly chopped Mix dough. Wait 15 mins. Stretch + fold (add half the jalapeños and cheese). Stretch + fold add second half jalapeños and cheese). Cover and proof at room temperature for 1.5 hours. Preheat oven with cast iron pot inside - 250C/480F. Shape dough and then rest (covered with bowl) for 30 mins while the pot preheats. Score, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too. Cool completely before cutting in, enjoy! NOTE: If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms. Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it. #breadtok #jalapenocheddarbread #breadbaking #asmr #asmrfood #breadtutorial #asmrcommunity #breadrecipe #foodporn

Lacey

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Region: GB

Wednesday 07 May 2025 13:30:54 GMT