@mayalankford: She’s gonna be spicccyyy * 125g active sourdough starter * 350g water * 500g bread flour * 15g salt * Jalapeños, diced (to taste) * Cheddar cheese, cubed or shredded (to taste) * Your preferred seasoning blend (to taste) Instructions In a large mixing bowl, combine the active sourdough starter and water until mostly dissolved. Add the bread flour and salt then mix until shaggy. Cover and let the dough rest for 1 hour. Perform your first round of stretch and folds, then cover and let the dough rest for 30 minutes. Complete three more rounds of stretch and folds, resting 30 minutes between each round. Once all stretch and folds are complete, cover the dough and allow it to finish bulk fermenting until it has risen about 50–75%, appears puffy, and shows bubbles along the sides. Turn the dough out onto a lightly floured surface, shape into a large rectangle. Add jalalepnos, cheese, and seasoning. Fold sides in and roll into burrito. Push and pull into a tight ball and place it seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate for 12–24 hours for the cold proof. When ready to bake, preheat a Dutch oven to 450°F (232°C). Turn the dough onto sling or parchment paper, score the top, and carefully place it into the hot Dutch oven. Bake covered for 35 minutes, then remove the lid and bake for an additional 15 minutes, or until the crust is a deep golden brown and the internal temperature reaches about 208–210°F. Allow the loaf to cool completely before slicing. #jalapenocheddar #jalapenosourdough #sourdough

maya lankford

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Tuesday 09 June 2026 22:22:25 GMT