I ran across this post by CalBeachBaker of Jalapeno Cheese Bread a while ago and put it on my to bake list. Yesterday was the day.
I prepared the cornmeal soaker before entering the formula into my own spreadsheet and deciding to scale it down to one loaf. Since I had the full soaker I decided to put it all in, which resulted in a fairly wet dough that was challenging to work with. I had my doubts but they all went away with the first bite, which was delicious. I don't know if I'd use double the soaker again, but the extra corn meal gives it a great crunch for sure.
The other change I made was that I was short on jalapenos (only 3 on hand) so I supplemented the bulk of the peppers with some roasted Hatch chiles that I had in the freezer.
The flavor of this bread is really good, my version resulted in a fair amount of spice from the peppers, softness from the cheese and crunch from the cornmeal. Overall very tasty. I don't have the book the formula originated from (Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens) but I do have it on hold at the library and am looking forward to giving it a once over in the new year.
my adapted formula:
| Chile Cheese Bread - scaled | |||||||||
| desired number of doughs: | 0.5 | ||||||||
| Formula | total dough | ||||||||
| weight | bakers % | ||||||||
| starter (1:1) | 60 | flour | 303 | 100% | |||||
| flour | 272.5 | water | 170 | 56% | HYDRATION | ||||
| water | 140 | salt | 5 | 1.8% | |||||
| f+w | 412.5 | ADD INS: | |||||||
| salt | 5 | sriracha | 5 | ||||||
| tot | 478 | peppers | 100 | ||||||
| cheese | 100 | ||||||||
| soaker | 205 | see notes | |||||||
| total | 888 | 158% | |||||||
| Flours | preferment | 30 | 10% | ||||||
| BF | 207.5 | ||||||||
| semolina | 32.5 | ||||||||
| WW | 32.5 | ||||||||
| total flour | 272.5 | ||||||||
| METHOD: | NOTES: | ||||||||
| refresh starter ~8 hours before mixing | soaker: 55 g cornmeal (Bob's), 150 g boiling water, left to soak overnight (used the whole thing after deciding to scale the rest of the formula down by 50% | ||||||||
| mix, rest 30 minutes, knead in bowl, transfer to cambro | mixed at 0830; knead in bowl at 0900; S&F at 0930, 1000; 1100; bulk ferment until 1530; shape and rise until 1700, bake approximately 45 min. in combo cooker, 20 minutes covered, remainder uncovered | ||||||||
| stretch and fold(s) | |||||||||
| shape into batard | |||||||||
| rise ~ 1-2 hours | |||||||||
| shape and bake | |||||||||
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Great looking bread. Your crumb looks nice and open.
That looks and sounds delicious.
Benny