Multigrain Jalapeno Cheese Bread

This bake incorporated a variety of odds and ends, along with some basics, and yielded a sandwich/toast bread loaded with flavor and texture, but soft enough for sandwiches. Based on a 3-2-1 formula, it went sort of like this (I say sort of, for the first few dry ingredients were weighed as they were combined, but the scale was set to ounces) No wonder the numbers looked way off! So, here is as close as I can get:

200g Spelt, Coarse Polenta and Oat Bran (combined weight, roughly similar quantities)

100g WW

150g BF

300g Water

150g SD starter

9g Salt

150g Cottage Cheese (4% fat)

2 large Jalapeno Peppers, seeded and diced (next time, it will be 4 of them!)

So, I autolysed the dry ingredients and water for an hour, mixed in the starter, cheese and salt, developed the dough with slap and folds 9 minutes, 1 and 1 minutes, then 4 stretch and folds on the half-hour. I wanted to bake that day, so left in on the counter for a bulk ferment of 3 hours, until it had roughly doubled, then gave it one more stretch and fold, a brief bench rest, then shaped it, rolled the boule in rolled oats and placed it seam side up in a rice floured basket.

90 minutes later, it was ready, but the oven wasn't - my bad, again. I turned it out on parchment, scored it and slid it into the hot oven (450F) and onto the stone and covered with my cloche lid for 15 minutes of steam, then removed the lid and parchment and turned the temp down to 425F for another 20 minutes, plus 5 additional minutes with the oven off and the door ajar.

I'm happy with how it turned out, though always take away thoughts for next time - more jalapenos, watch the proofing more closely. Thanks for joining me!