Reliable CI no-knead recipe falls apart when adding cheese and chilis
I've made Cook's Illustrated's "almost-no-knead" recipe many times, but the variation that adds shredded cheese jalapenos is giving me fits.
The basic dough is 15oz flour to 10.5oz liquid (3 oz beer, 7oz water, 1/2oz vinegar), 1/2T salt, 1/4t yeast. It forms a pretty, if not prize-winning loaf, and is low-effort to make. (Make the dough, rise 8-18 hours, knead 10-15 times and form, rise two hours, bake @425 for 50 minutes in a dutch oven.)
One listed variation is to add 1c shredded cheese and 2 sliced jalapeno peppers during the initial mix. The first time I made it, it rose a lot, then fell after coming out of the oven. The second time it did the same. The third time I added some "dough enhancer"; it spread out in the oven, and I ended up with a disc-shaped loaf.
I have attempt #4 on it's second rise now, and the dough simply didn't come together. It was a sticky, unmanageable, mess, and refused to form into a ball. The jalapenos don't appear dessicated to any significant degree, so they don't seem to contribute much moisture to the loaf. I'm at a loss. The bread is delicious, but simply will not behave properly, and I can only make so many loaves of this specialty bread before I get tired of it.