460 g bread flour
9 g kosher salt
92 g ripe starter
315 g warm water
After bulk fermentation and five stretches at room temperature for about 6 hours, I stretched it out and put 90 g diced pickled jalapeños and about 90 grams of a local aged cheddar chopped up in 10mm cubes and put it in for a 12 hour cold ferment.
Next morning I sliced it, and put it in the covered Dutch oven at 450f for 35 minutes and 400 uncovered.
I need to work on getting the jalapeños and cheese distributed more even but it was good.
Agnes, my starters name, is being a little bitch waking up from her fridge slumber. I think she will be ready in the morning. I making some cultured butter for it in the meantime
460 g bread flour 9 g kosher salt 92 g ripe starter 315 g warm water
After bulk fermentation and five stretches at room temperature for about 6 hours, I stretched it out and put 90 g diced pickled jalapeños and about 90 grams of a local aged cheddar chopped up in 10mm cubes and put it in for a 12 hour cold ferment.
Next morning I sliced it, and put it in the covered Dutch oven at 450f for 35 minutes and 400 uncovered.
I need to work on getting the jalapeños and cheese distributed more even but it was good.
I incorporate my addins on the first series of stretch and folds. Over the course of the others they get better distributed
It’s always amusing coming across people in the cooking subs, it’s like that one thing we can all agree is fun to do.
Great advice, I’ll try that next time.
Food is always a great unifier. And now youve got me feeding my starter to make bread tomorrow
How did it turn out?
Agnes, my starters name, is being a little bitch waking up from her fridge slumber. I think she will be ready in the morning. I making some cultured butter for it in the meantime
Hopefully Agnes is just pretending to be dead and isn’t actually.
Not dead, she smells incredible. As old as she is it would take a solid baking to kill her
Is starter bread generic or are there quality differences?
There are differences in the wild yeasts in it, the flour type and hydration.
Are there different types of yeast that taste better?