First time poster here...

...so a little bit about me before the bread post. Worked for a bit on weekends baking bread at a shop (since closed down) that use to mill their own flour. Here I am 20+ years later doing it again as a "hobby" (wife says obsession...but doesn't tease while eating it). So I started baking again 3 months ago. I made my sourdough starter and haven't looked back since. I'll post some more of my previous loaves, but first the most recent and one of my personal best.

This is a Hatch green chili (wife's from NM) and Tillamook extra sharp cheddar sourdough. I was trying my hand at a high hydration dough (math is ~ 80%) and this one pushed me. I did this in a loaf pan as I was concerned about the gluten holding up. It looked like water going into the oven it was sloshing around so much.

Formulation

Poolish
100 gr GM Bread Flour
80 gr Water

Main
220 gr GM Bread Flour
120 gr GM Neopolitan "00" style flour
180 gr Poolish
280 gr Water
8 gr Kosher Salt

Addins
6 tbsp Green chili, roasted chopped (this was from a jar from Costco)
250 gr Extra sharp cheddar cheese, shredded

Mix poolish along with flour, water (reserve 10-15% water for double hydration). 

Autolyse for 25 minutes.

Mix until light to medium gluten is developed

Add 5 tbsp green chili, 200 gr cheese, salt, and remaining water. 

Mix until incorporated.

Here is where my note taking slacked

Approx 4-5 hours of bulk fermenting with S&F every 30 minutes. Would get about 7-8 S&F in before dough was too tough to continue. 

Butter 2 lb loaf pan and coat pan with corn meal. 

Pour 1 lb 14 oz of dough into pan (was concerned about overflow and if gluten was actually still there!)

Let this rise until just about to clear the pan's lip (not sure if the poke method works with high hydration?)

Baked for 10 minutes at 500F convection on a stone in a loaf pan with steam (not sure necessary)

Removed steam pan, and bread from pan 

Reduce heat to 460F

Garnish with some remaining cheese and chili

Place back into a Bake directly on stone until internal temp was ~200F.(20 minutes)

Cooling down

Crumb shot

Notes:

The loaf was a bit dense for it's size, felt heavier than sandwich bread but still pretty light. Crust was amazingly soft yet the sides and bottom where crisp from the corn meal and butter.

The bottom of the loaf didn't rise as much you can see smaller cell structure and more compressed appearance. When pulling the slice apart this is where most of the weight is.

I had some left over dough that didn't make it into the pan. It was very slack but surprisingly never pooled out completely flat. I covered in some corn meal and tossed it on the stone @ 460F. It fluffed right up. Wish I had a photo of that guy. After a proper direct stone baking I had no issues with density at the bottom of the loaf and it was light and springy throughout. 

Next time instead of doubting myself and being cautious, I'm going to just try something new. I wish I just directly baked the whole loaf on the stone as a large boule....guess I know what is happening this weekend ;)

Sorry for the long post, hope some enjoy it!

Cheers-

Kefner