Spicy Jalepeno Loaf

This sourdough is made using a preferment. The night before baking mix together in a large bowl:

  • 1 cup vigorous sourdough starter at 166% hydration -9oz
  • 1 ½ cups water – 12 oz
  • ½ cup Whole Wheat flour – 2.1 oz
  • ½ cup Rye flour – 1.8 oz
  • 2 cups Bread flour – 9 oz

Mix the preferment together and let set, covered, overnight at room temperature.

Preferment / Volume / Standard / Metric / Bakers %
Sourdough Starter 166% hydration / 1 cup / 9 oz / 255 g / 46.2 %
Water / 1 ½ cups / 12 oz / 340 g / 73.7 %
Rye Flour / ½ cup / 1.8 oz / 51 g / 11.1 %
Whole Wheat Flour / 1/2 cup / 2.1 oz / 59 g / 12.9 %
Bread Flour / 2 cups / 9 oz / 255 g / 55.3 %
Total Weight / 2 lb 2.7 oz / 2 lb 2.7 oz / 983 g / 213.1%
Hydration / 108.2 %

Next morning early:

Pour preferment into a bread mixer and add:

  • 1 cup evaporated milk – 8 oz
  • 2 Tablespoons Oil – 1 oz
  • 1 teaspoon cracked black pepper -.07 oz
  • 1 Tablespoons Dill Seed -.23 oz
  • 1 Tablespoons flaked red pepper -.08 oz
  • Add 5¼ cups bread flour
  • 4 teaspoons salt- .8 oz

Ingredient / Volume 2 Loaves / Standard 2 Loaves / Metric 2 Loaves / Bakers %
Preferment / All / All / All / 130.2 %
Evaporated Milk / 1 cup / 8 oz / 226 g / 19.9 %
Oil / 2 TBSP / 1 oz / 28 / 2.5 %
Spices
Bread Flour / 5 ¼ cups / 23.6 oz / 669 g / 58.6 %
Salt / 4 teasp / .8 oz / 22 g / 1.9 %
Total Dough Weight / 4 lb 6.4 oz / 4 lb 6.4 oz / 1995 g / 167.7%
Total Flour Weight / 2 lb 10 oz / 2 lb 10 oz / 1190 g / 100.0 %
Total Water Weight (hydration) / 1 lb 11.6 oz / 1 lb 11.6 oz / 782 g / 65.8 %

Mix all ingredients, including salt together and let rest for 20 minutes. Then process on low speed for about 4 more minutes. Let proof for about 4 - 6 hours or doubled. Have about 8 oz Jalapeno cheese chunked for each loaf. Separate the dough into two pieces.

Take one piece of dough and spread it out into a rectangular shape, press about 4 oz of the chunked cheese into the dough, then fold the dough into thirds. Flatten the dough out again, press in the other 4 oz of cheese and fold into thirds again.

Then let the dough rest five minutes and finish shaping into your loaf by folding over and pinching the dough at the bottom. Place the dough into a greased bread pan or place in a banneton/basket. Shape the other loaves and then let proof for 2.5 - 3 hours or until the dough increases in size about 1 ½ times.

Then slash the dough while still on the peel, slide into the hot preheated 400F/204.2C degree oven onto a hot baking stone, spray the dough once with water quickly, and then cover with a roasting lid which has also been preheated in the oven.

Bake for 20 minutes. After 20minutes, take off the roasting lid and continue baking for 15 - 20more minutes or until your bread thermometer reads 200-205F/93-96C. Turn the loaf halfway through the last baking period for even browning. Cool. For the next loaf, turn the oven back up and put the roasting lid back in to preheat for five - ten minutes or until the loaf is ready to go in.