The Fresh Loaf

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Chile Cream Cheese Sourdough

occidental's picture

Chile Cream Cheese Sourdough

We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use.  I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.  

I ran across this recipe: and used it for inspiration, although I scaled it down for one loaf, added in the suggested whole wheat, and used a different mix of herbs and spices as well as altering the time scale.  

I replaced the rosemary and black pepper in the original with dried Hatch chiles and chipotle powder.  

The results were a very soft textured (due to the cream cheese addition) bread with a great chile aroma (not a lot of chile flavor, I'd bump it up significantly if I tried it again) that was perfect for dunking in the beans. In the formula below I just put a gram each of the seasonings, more of a reminder they are in there than a precise measure.  I used about a tablespoon of dried Hatch chile flakes and oregano and a teaspoon of chipotle powder.


Chile Cream Cheese Sourdough
formulatotal dough
 weight    bakers % 
starter (1:1)75 flour438100% 
flour400 water33877%HYDRATION
water300 salt81.8% 
f+w700 ADD INS:   
salt8 chipotle pepper (dry spice)1  
total783 cream cheese30  
   dried hatch chile1  
Flours %prefermented flour389% 
total flour400      
METHOD: Notes   
refresh starter ~8 hours before mixing Original formula here:
mix flour and water, autolyse 60-180 minutes, mix in remaining ingredients, knead in bowl, transfer to cambro Timing: autolyse at 0730; mix at 0930 (used kitchenaid to mix in cream cheese; s&f at 1000, 1030, 1100, 1130; BF until 1600; shape, let rise until 1700; bake, cool and done at 1800
stretch and fold in 30 minute intervals for 2 hours, then bulf ferment until increased 30-40%  
shape into batard, rise 1 hour  
bake at 475, 20 minutes covered, 15 minutes uncovered