Total weight: 1400 grams
Prefermented flour 9.0%
Yield 2 small boules
471 g bread flour
118 g whole-grain spelt flour Any whole-grain flour will work
459 g water
14 g salt
117 g sourdough starter
57 g pickled jalapeños
160 g cheddar, cubed
4 g chives
Add 471g bread flour, 118g whole-grain spelt flour, 14g salt to a bowl.
Mix the ingredients with your hand until they are all incorporated.
Add 459g water and 117g mature sourdough starter to the bowl.
Mix the dough until there is no dry flour left.
Let the dough rest for 1 hour to let the gluten network start forming.
Perform a set of stretch and folds. Let the dough rest for 30 minutes.
Perform a set of strech and folds. Before each fold add ¼ of the cheddar, jalapeños and chives. Let the dough rest for 30 minutes.
Perform a set of stretch and folds. After perform a windowpane test and see if the gluten is well developed. If it is move the dough to a see-through bulking container, where you can monitor the growth and let the dough grow 25%. If not, add more sets of stretch and folds until it passes the windowpane.
Divide and preshape
Divide the dough into two equally sized pieces.
Preshape both pieces of dough into balls. Let them rest on the counter for 20 minutes.
Shape the two balls into batards and put them in oval rice flour dusted proofing baskets.
Put the proofing baskets in each their bag and put them in the fridge to retard.
Let me retard for at least 8 hours, up to 48 hours.
Preheat your oven to 230°C/450°F including your favorite baking vessel (cast iron pot, pyrex dish or whatever). and a baking steel/stone. Let it heat for at least 30 minutes after it hits the temperature. You can use fan or no fan. Makes to difference.
Take out one of the doughs and sprinkle rice flour on the bottom of the dough.
Flip the dough out onto your peel.
Using a brush or your hands, remove any rice flour left on the top of the dough.
Score the dough with whatever pattern you'd like.
Add the dough to the oven and put the baking vessel over top.
Bake for 20 minutes.
Open the oven and remove the vessel.
Bake until the bread is done. This takes 20 minutes in my oven, but may take longer or shorter in yours.
Bake the other bread the same way and let them cool off completely before using.
Other Info (pictures, nutrition, etc)
The inoculation is 20% which is perfect for a bulk fermentation of around 4.5 hours in all at 30°C/86°F. If it’s much cooler than that in your kitchen and you don’t have a proofer, scale it up to around 30%. If it’s really warm you may want to take it down a bit to 10% or 15%.