Adding inclusions is a great way to spice up your baking. Chef Matthew Duffy shares his Jalapeno Cheddar Sourdough recipe using our Poly Food Storage Box.
Levain
- 90% bread flour
- 10% rye
- 110% water
- 8% levain
Dough
- 75% bread flour
- 25% whole wheat
- 5% rye
- 82% water
- 20% cheddar
- 20% jalapenos
- 2.2% salt
- 16% levain
Dough Method:
- Mix everything together and leave to ferment for 10-12 hours at 22°C/ 71°F.
- Combine the flour and water, mixing until just combined. Autolyse for 30 to 40 minutes.
- Mix in the levain followed by the salt with a touch of water, allowing for good development.
- Add the jalapeno and cheddar during the first fold as seen in the video.
- Bulk ferment the dough for 3 to 3.5 hours at 24 to 26°C /75 to 78°F with two folds total.
- Divide the dough and pre-shape round.
- Final shape as a boule or batard and roll in a damp towel followed by raw sesame seeds.
- Place the loaf into a banettone and cold ferment overnight.
Baking Directions:
- Bake the bread in a hot oven or Dutch oven at 232°C / 450°F for 1 hour.
- Halfway through the bake, once the dough has risen fully and started to take on color, cover the score with grated cheddar.
- Try and let it cool down before eating it!
Links for Chef Matthew Duffy
Website | Facebook | TikTok | Facebook
