@hellofalife_55: loaf it or leave it will be posted tomorrow 🤍 but until then, here’s one of my favorites from start to finish - cheddar jalapeño sourdough! i’ve made this loaf so many times now and 475g of flour has become my sweet spot for my 9x4 loaf pan. loaded with sharp cheddar and lots of little pieces of jalapeño 🌶️ recipe below ⬇️ cheddar jalapeño sourdough 1 loaf - 9x4 loaf pan about 900g 345g room temperature water 100g active sourdough starter 475g bread flour 10g fine sea salt 150g sharp cheddar 50g jalapeños, diced small mix the water, starter, flour and salt together until combined. cover and rest for 1 hour. on the first stretch and fold, add the cheddar and jalapeños. 30 minutes later, do a second stretch and fold. 30 minutes later, do one coil fold. let bulk ferment until the dough has risen about 50-60%. shape and place into a greased 9x4 loaf pan. let it finish proofing, then refrigerate overnight if cold proofing. bake at 425°f covered for 40 minutes, then remove the lid and bake another 5 minutes. let cool before slicing! Yum! #sourdough #cheddarjalapeno #sourdoughbread #homemadebread #breadtok

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Tuesday 15 September 2026 04:11:58 GMT