The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chipotle Sourdough!

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breadsong's picture
breadsong

Chipotle Sourdough!

Hello,


I picked up the CIA book "Artisan Breads at Home" by Eric Kastel from the library and was delighted to find a recipe for Chipotle Sourdough, using pureed chipotle chiles in adobo as an add-in.


For 48 ounces of dough, the recipe calls for 2.6 ounces of pureed chipotles combined with 1.3 ounces whole wheat flour as the add-in; I kneaded this in by hand at the end of mixing.


This bread is spicy and so, so tasty. I think it will be perfect to serve with an al fresco Mexican dinner and Margaritas!

The author advises the reader to "use it to create your most memorable grilled cheese sandwich" - a great idea I can't wait to try.


It's too bad the crumb shot doesn't show any pieces of chipotle chile - but they're in there, trust me!


Regards,
breadsong


 


 


 


 


 


 


 


 


 


 

Comments

BakerBen's picture
BakerBen

Breadsong,


I created my starter back in December and have been baking just a plain old white bread with it with just a few variations - good bread flavor but boring after a while.  I love spicey foods and breads in particular.  Thanks for sharing your bread story - it will serve as inspiration to me to bake some Chipotle Sourdough of my own ... 


Ben

breadsong's picture
breadsong

Thanks Ben. I hope you enjoy this bread. That was the great thing about finding Eric Kastel's book - discovering something I would have never thought have doing on my own. Regards, breadsong

Daisy_A's picture
Daisy_A

Hi Breadsong,


Mmm chipotle sourdough, now you're talking. This is one of my favourite flavours Do you think I could use chipotle paste - this is the most common way we buy it in the UK. I'm pretty sure it is pureed.


I know you don't want to give Kastel's recipe away and as someone who is called sometimes to work in publishing I really respect that. However so that I can work out a viable dough for myself could you give the approximate hydration or water to flour ratio of the 48 ounces of dough? If not, no problem, I'll do it at my normal hydration.


Thanks, Daisy_A

breadsong's picture
breadsong

Hi Daisy_A, The recipe shows 14.7 ounces water, or 66.5 % hydration, to 22.1 ounces of flour. Paste would probably be an OK substitute but you might not need the extra whole wheat flour - my chipotles were canned with adobo sauce, so were likely wetter than what you may be using. Regards, breadsong

Daisy_A's picture
Daisy_A

Hi Breadsong,


Many thanks - that sounds doable! I think I can get chipotles in adobo in the UK but only online or from specialist grocers. Might see first how paste does. Does sound appetizing though. Kind regards, Daisy_A

Mason's picture
Mason

I was going to make some cheese bread soon. Now I'm thinking of adding both cheese and chipotles together! Thanks for sharing!

mason

breadsong's picture
breadsong

Hi mason, You're welcome! I flipped a few pages ahead in my library book and I see a recipe for Jalapeno and Cheddar Sourdough.
This one might interest you & the other posters above, so here goes:
for 52 ounces of dough, add in 3.6 ounces canned diced jalapenos (drained) combined with 10.5 ounces cubed cheddar and 1 ounce whole wheat flour.


Enjoy your spicy bread everyone!
Regards, breadsong