Gluten Free Jalapeno Cheddar Bread Sourdough Discard Recipe

Jalapeño Cheddar Sourdough Bread Amy Bakes Bread

WebJan 7, 2024 · Spread the diced jalapeños and shredded sharp cheddar cheese on top of the dough. Perform stretch and fold #2, adding the …

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with a secret ingredient you HAVE to try! The Pantry …

WebFeb 6, 2021 · Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can …

1. Pre Mix & Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
2. Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
3. Stretch & Fold - Creating Structure:You need to add the cheddar cheese and jalapeños to your dough during the stretch and fold phase. It's very easy to do! Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the jalapeños and cheddar on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
4. Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (see notes).

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