The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pepper jack

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hungryscholar's picture

So, my wife let it slip that pepperjack is her favorite bread so we picked up some cheese at the grocery store and I diced it and folded it into the dough with the stretch & folds. Somehow I made myself put all that delicious cheese in the bread (nearly 50% of the flour by weight), I guess that's love for you. I had about 80g of stiff levain chilling in the fridge that was left over after refreshing my starter, so I used all of it here.

Pepperjack sourdough

80g stiff levain

20g whole wheat flour

280g KA all purpose

200g water

145g pepper jack cheese

6 g salt

Bulk ferment was around 4 hours at around 80 F, with S&F every 30 minutes for the first 1 1/2 hours to develop dough and incorporate the cheese. I shaped it and proofed it for around 1 1/2 hours at about 86 F. Preheat to 500 and baked in dutch oven at 425 F, 20 min cover on, 25 min. cover off.


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