The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pepper jack

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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