the cheddar jalapeño sourdough

Three fresh cheddar jalapeño sourdough loaves headed out to customers today! 🌶️🧀 I had to slice the last loaf so you could see that cheesy, flavorful crumb before I bagged it up. Thank you so much for supporting my little bakery…it truly means the world to me. ❤️🍞 Cheddar Jalapeño Sourdough (makes one - 9x4 loaf tin) 180g water 70g active sourdough starter 260g bread flour 6g salt 120g sharp cheddar cheese 40g diced jalapeños Mix the water, starter, and flour and salt until no dry flour remains. Rest for 30–60 minutes.Perform 3–4 stretch and folds, adding half the cheddar and jalapeños during one fold and the remaining half during the next. Bulk ferment until the dough has increased by about 50–75%. Shape and place into your loaf tin. Let it proof! Bake the same day or (next day if cold proofing) until deeply golden and the internal temperature reaches 205–208*f #s#sourdoughc#cheddarjalapenoa#artisanbreadh#homemadebreadsmallbusiness