Description
Discover how to bake the ultimate Sourdough Jalapeño Popper Bread Bowl, a spicy twist on classic comfort food. Perfect for gatherings and impressing your guests!
Ingredients
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoon s (50 g) water
- ½ cup (100 g) sourdough starter (active)
- 1 ½ cups (360 g) water (30 grams divided )
- ⅓ cup + 1 tablespoon (50 g) whole wheat flour
- 3 ¾ cups (450 g) bread flour
- 2 teaspoon s (10 g) fine sea salt
- ¼ cup (60 g) sliced jalapeños (pickled or fresh)
- 4 oz. (113 g) sharp cheddar cheese (shredded)
Instructions
- Twelve hours ahead of dough preparation, place the ingredients for the active sourdough starter into a clean jar. Mix well, cover lightly, and leave at room temperature for the starter to expand. It should double in size with visible bubbles on the surface and sides, indicating readiness for use.
- Autolyse: In a bowl, blend 330 grams of water with the active sourdough starter. Mix in the whole wheat and bread flours by hand until fully incorporated, forming a rough dough. Cover the bowl and allow it to rest on the counter for an hour.
- Incorporate salt: Dissolve the salt in the remaining water in a small dish. Pour the salt solution over the dough and integrate it thoroughly with your hands. Cover and let the dough rest for another hour.
- Bulk fermentation: Conduct three sets of stretch and folds, spaced 30 minutes apart, across 90 minutes. During the second set, add the shredded cheddar and jalapeños. Keep the bowl covered between each set. After the third set, cover again and allow the dough to rise at room temperature for 2-3 more hours. To stretch and fold: With a damp hand, lift one side of the dough, pull it over itself, then rotate the bowl and repeat on all four sides.
- Shape and second rise: Transfer the dough to a floured surface and form it into a rough sphere (the surface will remain uneven). Dust the top with flour and place it into a floured proofing basket, top-side down. Let it rise at room temperature for 2-3 hours until it increases by 20%-30%. Alternatively, refrigerate the shaped dough, covered, for up to 36 hours.
- Preheat: Warm the oven to 500°F with the dutch oven inside for 30 minutes.
- Score and bake: Flip the dough onto parchment paper and make incisions on the top with a blade. Take the dutch oven out of the oven and place it on the stovetop. Using the parchment as a handle, transfer the dough into the dutch oven. Cover with the lid, lower the oven to 450°F, and bake for 30 minutes. Remove the lid and continue baking for another 20-25 minutes until the crust reaches the desired shade.
- Cool: Allow the loaf to cool on a rack for two hours prior to slicing.
Notes
- Confirm the active sourdough starter has doubled and shows bubbles, indicating readiness for autolysisnEvenly distribute cheddar and jalapeños during the second stretch and fold for uniform tastenAllow dough to rise 20%-30% in a proofing basket to ensure aeration before baking
