The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Jalapeno & Cheddar Sourdough ala Lahey

TastefulLee's picture
TastefulLee

No Knead Jalapeno & Cheddar Sourdough ala Lahey

I am loving all the great ideas and helpful advice on this website. I have been using a 1 – 2 – 3 sourdough recipe that involves no kneading, from another valuable and wonderful post on this site, but decided to try the famous No Knead bread for the first time. I mixed up the dough last night, subbing 1/4 c. each whole wheat and rye for the bread flour. 11 hours later I flattened the dough into a rectangle and topped with 2 seeded, chopped jalapeno peppers, which I folded in. I gently flattened the folded dough and added 5 oz. of extra sharp cheddar cheese and folded the dough again. I then allowed the dough a 15 minute bench rest before proofing in a bowl lined with parchment for about an hour. I transferred the bread on the parchment to my preheated cast iron dutch oven and baked according to the original recipe. All I can say is O.M.G. The bread is gorgeously browned, caramelized beautifully. It sang loudly when removed from the oven and I can hardly wait for it to cool. Thanks to the two posters who did this before me for giving me the courage to try it. I have to say that I was getting very nervous when I was folding in the peppers and cheese and the dough kept ripping…but it didn’t seem to matter in the end. Just had to share! I will be adding some photos later but since my son needs the internet and our upload speed is pathetic I'll have to wait a bit. 

I only started baking with my sourdough starter last week and the results have been wonderful thanks to so many experienced bakers who are willing to share their expertise with a newbie like me. Many thanks for all your support  :)

plasticookies's picture
plasticookies

Inspired by your post, I baked this last night:

I started with Lahey's original NYT no knead recipe and made a couple changes. Here's what I did:

2 cups bread flour

1 cup whole what flour

1 5/8 cup water (just a tad more because it is winter and dry here)

1 1/4 tbsp salt

1/4 tsp instant yeast

~5 oz cheddar in 1/4" cubes

~3 oz pickled jalepenos, chopped (I ran out, but it could have used more)

  1. Mixed everything, except the cheese and jalepenos, together the night before and left it in a covered bowl at RT. Gave it one stretch and fold in the bowl before going to bed.
  2. Woke up about 8 hours later, stretch and folded again, and let it res on the counter, covered, for half an hour.
  3. Did another pseudo-stretch an fold while adding in some of the fillings during each fold.
  4. Gently shaped the dough into a boule and proofed it in a parchment lined bowl, seam side down.
  5. Preheated the oven to 500F with a 5 qt. cast iron dutch oven and lid inside.
  6. About an hour and  half later, I sprinkled some shredded cheddar on top and transfered the dough with parchment paper into the hot dutch oven, turned the oven down to 450F and baked for 20 min with the lid on.
  7. Removed the lid and baked for another 20 min.
  8. After removing it from the oven, the internal temperature was right, but I didn't feel the crust was crusty enough, so I removed the parchment and baked the bare loaf directly on the oven rack until the crust darkened to my liking (just under 10 min).

Delish!

Sharona's picture
Sharona

Your recipe adjustments intrigue me because I have just started using Jim Laheys recipe which calls for a 2 hour proofing before baking. How long did you proof you loaf for after the final shaping? Very keen to make this with the Jalapenos - I have SOOO many from recent garden cleanout. Also I am assuming you meant 1 1/4 teaspoons of salt eh!!! Beautiful loaves BTW!!

plasticookies's picture
plasticookies

Thanks for your comments. I did indeed mean teaspoons of salt! I chose to bake it after 1 1/2 hours, sooner than the recommended 2 hrs, as my kitchen is a little on the warm side and I was also in a bit of a rush. Perhaps I would have achieved a more open crumb if I left it for a bit longer, but I'm quite satisfied with it as is.