I have a new recipe! It’s delicious! Spicy Jalepeno Pepper Sourdough is the name of it. I started out with a preferment the night before. Next morning I put the preferment into the mixer and added the rest of the ingredients. I let the dough bulk ferment five hours:
I then poured it out and divided the dough into three pieces. Next, I let the dough rest a little and then pulled it out into a rectangle. I had 8 oz of Jalepeno Cheese cut into large chunks and I put half of the cheese onto the rectangle. I used 8 oz of Jalepeno Cheese for each loaf. Then I folded the dough into thirds:
Then I flattened it out again slightly, and put the rest of the cheese on top, and continued to fold the dough into thirds again.
When it was done, it was a pretty fat lump. I let it rest a little and then coaxed it into a longer loaf.
I put the dough into the couche and then proofed two more hours.
Here is what I got, this is the first loaf:
Here is the second loaf:
Here is the third loaf:
Here are some closeups:
Here is a picture of the crumb:
My lighting source was the fading, setting sun, not so good, but maybe it helps the bread look like a volcano!
I will be adding this recipe to the Special Recipe Folder.