The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black bean sourdough with caramelized onions and Jalapenos! (crumb shot included)

Hotbake's picture

Black bean sourdough with caramelized onions and Jalapenos! (crumb shot included)

  • This is the 2nd attempt, the first experiment was a failed, overfermented, over hydrated, over proofed, lacking oven bloom product 

This time I dramatically cut the bulk time, tuned down the hydration, further dehydrated the add-in veggies.

Dough didn't rise much at all during fridge proof, I panicked, but I remembered how I failed last time so I went ahead and bake it anyway, it was a success! 


60g levain
(20g ww starter fed with 20g rye 20g water)
60g dark rye
30g ww flour
250 g bread flour
260g water plus extra 30g for salt
8g salt plus extra pinch for veggie
200g black bean- coooked, lightly salted, mashed
1 tsp cumin(not packed!) plus extra pinch for veggies
1 tsp chipotle (not packed!) plus extra pinch for veggies
30 cracks of black pepper
150g chopped onions
70g chopped jalapenos, 3cloves garlic 
30 cracks of fresh black pepper
5g butter/bacon fat/ any kind of fat

-build starter@85f - 3hr15 mins
-Autolyse(flour, 260g water, spices)@room temp 2hrs

Caramalize onions on medium low heat with oil, a pinch of salt, pinch of cumin,chipotle, cook till onion take on a lil bit of color, add jalapeno, cook till fully caramelized and all veggies decrease volume by at least 2/3, add minced garlic the last 2 mins, don't rush this step as you want to dry out most of the moisture, my cooked veggie mixture only weighed 52g after cooling

Mix levain with dough and spices> rest 15mins@ 85f
Slap and fold 30 times
immediately mix salt and reserved water as needed, follow by beans>veggies- > continue Slap and fold 30 more times> rest 45mins
Slap and fold 30 tims>rest 45 mins
Slap and fold 30 times>rest 1 hr 15 mins
Directly shape and place into banneton
(You'll need to rely a lot on the bench scraper to tighten it up as the dough is very tacky)
straight into fridge and retard for 12 hours

Bake @ 500f covered 30 mins
vent oven for 20 secs
450f uncovered 20mins (internal temp 205f)

Notice the bulk time is very short, Otis(my sourdough starter)seemed to LOVE beans and@85f, the fermentation speed was almost out of control the first time, I swiched from traditional slap and fold followed by a series of stretch and fold the first time, to vigorously slap and fold 3 times over the very short bulk fermentation process, and it finally worked out!



Hotbake's picture

Dough after shaping :


Dough right before baking:


ifs201's picture

Very cool idea for a loaf!

Hotbake's picture

I want to make the color darker but I don't know how much it would affect the fermentation process if I use the water from cooking the beans🤔 experiment for another time I guess!