Ingredients
Dough
- 50 grams bubbly active sourdough starter
- 350 grams warm filtered water
- 450 grams bread flour
- 50 grams whole wheat flour I use spelt
- 10 grams fine sea salt
Inclusions
- 60 grams pickled jalapeños drained and patted completely dry
- 120 grams sharp cheddar cheese shredded from a block (not pre-shredded)
- Optional: 3 fresh jalapeños finely sliced
- Alternative cheese: pepperjack
Method
- Mix the Dough. Stir together your starter and water until it looks milky. Add both flours and the salt. Mix until everything is fully combined and no dry flour remains. Really make sure there's nothing dry hiding at the bottom of the bowl. The dough will feel sticky, but that's exactly right. Cover and let rest for 30 minutes. While it rests, feed your starter.
- Add the Jalapeños & Cheese (First Stretch & Fold). After the dough has rested, sprinkle about a third of the jalapeños and cheese over the top. Wet your hands, gently lift one side of the dough up and fold it over to tuck them in. Add another third and fold again, then the last third and keep folding, rotating the bowl as you go, until you've made it all the way around. Everything gets tucked through the dough without tearing it. Cover and rest 30 minutes.*Example of adding inclusions to the dough
- Second & Third Stretch & Folds. Two more rounds of folds, about 30 minutes apart. These strengthen the dough and finish spreading the inclusions evenly through it. The dough will feel a little lumpy and bumpy now, that's exactly what you want. After the third round, cover the bowl and move into bulk fermentation.
- Bulk Ferment. If prepping in the evening, let the dough rise overnight, covered at room temperature, until it's soft, airy, lighter to the touch, and no longer sticky. It will also have a domed top. At 70°F, this usually takes 8 to 10 hours depending on the warmth of your kitchen. Prefer a daytime schedule? This works just as well flipped. Mix the dough in the morning, do your folds before lunch, and let it bulk through the day. Shape in the evening, then either bake that night or pop it in the fridge and bake the next morning. One heads up: kitchens usually run warmer during the day, so bulk can finish faster, sometimes closer to 6 to 8 hours. Watch the dough, not the clock!
- Pre-Shape (Morning). Gently coax the dough onto a lightly floured surface. Fold it in toward the center a few times to create a round, then flip it over and let it rest for 20 to 30 minutes, uncovered, so the gluten can relax. In the meantime, line your proofing basket or a mixing bowl with a towel and dust it with flour.
- Final Shaping. Flip the dough so the seam faces up. Take two opposite sides, lift and clasp them over each other in the center, then rotate the dough 90° and clasp the other two sides the same way (this technique is called the Caddy Clasp). Before the dough goes into the basket, tuck any jalapeños or cheese sitting on the surface back inside. Exposed bits will brown too quickly in the oven, so it's worth taking a few seconds to poke them in. Then place the dough seam-side up into your floured proofing basket.
- Second Rise. Let the dough rise for 1 to 2 hours at room temperature, or transfer it to the fridge for a cold proof. I usually choose the fridge… the dough is easier to score when cold, and you can bake anytime within the next 2 days, straight from the fridge.
- Score & Bake. Preheat your oven to 450°F with your Dutch oven inside for at least 30 minutes. Cut a piece of parchment to fit and gently invert the dough onto it. Dust the top with flour and score with a bread lame or sharp knife, then use the parchment like a sling to lower the dough into the Dutch oven. Bake for 20 minutes covered, then 25 to 30 minutes uncovered, until the crust is deeply golden. Transfer to a wire rack and let it cool for at least an hour before slicing. I know it's hard to wait, but it's worth it!
