In my family of five, two vote that this Jalapeño Cheddar sourdough is the best of all the breads I’ve ever made. (I admit I’m one of those two.)
There are several recipes for this online that involve adding ingredients at different stages, but this all-at-once method has worked great for me, so I’m sharing it with you.
slice lengthwise in half and de-seed 1 large jalapeño pepper. Then cut the halves into 1/4 thick pieces. Saute in light olive oil. Maybe a Tbsp. Don’t cook for so long that the pepper loses the bright green. Just soften the pieces and flavor the oil. Set aside to cool. If you put it into another container, don’t discard the oil.
chop 6 ounces of medium cheddar cheese. i like to make blocks ranging in size, about 1/4 and 1/2 a domino.
combine in a large bowl:
jalapeño and oil
400g all-purpose flour
100g einkorn flour
360g water (approx 1.5 c)
4g salt (1 tsp)
80g starter (approx 1/3 c)
(Before I had a scale, I made this with 3.5 c flour total - whatever combination of white and wheat I was in the mood for.)
Mix the ingredients and follow the no-knead sourdough technique (approx 12 hr bulk; fold,rest,shape; 1 hr proof, into 500’ preheated cloche or dutch oven, 30 min lid on, 10 min lid off at 450).