Hello,

I picked up the CIA book "Artisan Breads at Home" by Eric Kastel from the library and was delighted to find a recipe for Chipotle Sourdough, using pureed chipotle chiles in adobo as an add-in.

For 48 ounces of dough, the recipe calls for 2.6 ounces of pureed chipotles combined with 1.3 ounces whole wheat flour as the add-in; I kneaded this in by hand at the end of mixing.

This bread is spicy and so, so tasty. I think it will be perfect to serve with an al fresco Mexican dinner and Margaritas!

The author advises the reader to "use it to create your most memorable grilled cheese sandwich" - a great idea I can't wait to try.

It's too bad the crumb shot doesn't show any pieces of chipotle chile - but they're in there, trust me!

Regards,
breadsong

I followed the detailed postings and the bread was a success. It is very easy to handle and the shaping /scoring are a cinch due to the texture after all that chilling. I loved the crust and crumb. It exploded with crumbs when we broke into the loaf....just as the New Orleans French bread used to do before they ruined the way they make it. I will definitely be making this again and again. I used the 1/2 tsp yeast and didn't get much rise in the  fridge over the 24 hr period. I was a little worried but it did great in the oven. Here are pics.

pasta making: fresh tomato topping for pasta and baguette: finished with some lovely aged parmesan and a chunk of bread...broken  not sliced :