Jalapeno Cheese Sourdough Bread

Many thanks to Rachel Braun for giving me all of her tips and tricks for this recipe! She uses a scale to weigh ingredients, but I measure. It works for her and it works for me.

This is an approximate recipe because I didn't measure precisely.

1/2 cup sourdough starter

3 cups flour (can be whole wheat, all-purpose, or a combo)

1 1/3 cups water

1 tsp salt

1 Tbsp olive oil

At the end of the rising time, add:

3 jalapeños, finely chopped (1/4 cup)

1/2 cup cheese, cut into small cubes (1 cup shredded)

I mix this in my stand mixer, while some insist on mixing my hand.

When I mix the dough, it stays sticky but it did all pull together to form a ball. This could take several minutes.

When the dough has been mixed, I leave it in my Kitchen Aid bowl, cover it with clear plastic wrap, and put it in a very warm place.

Leave it for 4 hours.

After four hours, I do a series of dough stretches, pulling it up and folding it over on itself. Four of these are good enough. Let sit for another 30 minutes, do the stretches again. I did this four times.

Two things happen at the third stretch-and-fold: fold in the peppers and cheese. Also, preheat the oven to 450. The oven needs to be very very hot.

Some people preheat the baking dish. I do not.

This is where I'm experimenting: do I oil the baking dish or use butter? Butter might burn but the oil is making it stick a bit....

Third stretch-and-fold, preheat oven, let dough rest 30 minutes, do the fourth stretch and fold, let the dough rest for the final 30 minutes. 

Scrape the dough into the baking dish. I use a Corningware casserole dish that's deep, with a lid. The lid is important. It helps build steam and allows the dough to rise more in the oven.

Bake WITH LID for 20 minutes, take lid off, reduce heat to 425, bake for 30 minutes. 

Take out of the oven. If you let it sit for a while, the bread should release from the baking dish.

Let it cool, even though you will be tempted to eat it while it's hot.