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: https://www.thefreshloaf.com/node/42670/sourdough-batards-rosemary-and-cream-cheese 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.