@cookwithhali: Jalapeño Cheddar Sourdough Ingredients • 100 g active starter (≈ 1/2 cup) • 350 g bread flour (≈ 2 3/4 cups) • 240 g water, room temp (≈ 1 cup) • 5 g salt (≈ 1 tsp) • 80 g cheddar cubes • 40 g jalapeño, finely chopped Instructions 1. Mix starter, flour, and water. Rest 20 min. 2. Add salt and mix well. 3. Rest 20 min. Do stretch & fold. 4. Add cheddar and jalapeño, then do a coil fold, folding everything gently inside the dough. 5. Cover and bulk ferment until doubled, about 4 hrs in a warm room (longer if cool). 6. Lightly flour surface. Gently shape, keep air inside, build tension. 7. Place in a floured, towel-lined bowl. Cover and rest 30 min. 8. Refrigerate overnight. 9. Preheat oven to max heat. 10. Transfer dough to parchment, score, bake. • Add hot water to bottom rack for steam • Bake 15 min at 480°F (250°C) • Reduce to 430°F (220°C) and bake 10 min more #sourdough #sourdoughbread #homemadebread #breadtok #baking

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Monday 22 December 2025 22:28:30 GMT