@hellofalife_55: cheddar jalapeño sourdough from start to finish 🌶️🧀 i’ve been adjusting the size of my loaf pan sourdough because my loaves were getting huge, and this size has been so much better for my 9x5 loaf pan. cheddar jalapeño sourdough - 1 loaf 245g water 100g active sourdough starter 365g bread flour 8g salt 150g sharp cheddar 50g jalapeños, diced small mix the water, starter, flour and salt together until everything is incorporated. cover and let rest for 1 hour. first stretch and fold - add the cheddar and jalapeños as you fold the dough. 30 minutes later - second stretch and fold. 30 minutes later - i like to do one coil fold. continue bulk fermentation until the dough has risen about 50-60% and looks puffy and aerated. shape and place into a lined 9x5 loaf pan. cover and cold proof in the refrigerator overnight. when ready to bake, bake at 425°f with the lid on for about 40 minutes, then remove the lid and bake another 5 minutes or until the center reaches about 205°f. let cool before slicing. #sourdough #cheddarjalapeno #sourdoughbread #homemadebread #breadtok

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Friday 09 October 2026 03:55:25 GMT