Cheddar Jalapeno Sourdough Boule
This is worth the wait. All sourdough is really. I love this loaf. The crust is chewy and salty and cheesey with a hint of heat. You will love it too!
SO, you are rolling along with your sourdough starter and levains and regular loaves by now and the time is right to start something a little more daring than a straight loaf. This is called an inclusion loaf, at least by me. We are including things into the sourdough before cooking. I have to say, I think you will LOVE this one. It is so amazing when toasted. I literally had to stop myself from devouring the entire thing. Especially when I have all that Pepe Saya butter winking at me! Watch the video for easy folding tips. It truly is the easiest way to make bread once you have the starter good and bubbly! (Watch those videos too if you are still in doubt!)
Happy Sourdoughing!
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Need
- 100 Grams Levain ready to go Recipe
- 260 Grams filtered water
- 400 Grams bakers or strong flour
- 10 Grams Fine grind salt
- 100 Grams mature cheddar cheese cubed
- Enough pickled jalapenos to suit your taste
- yellow cornmeal for baking
Do
- 1
Place levain, water, flour and salt into the Thermomix bowl and knead 30 sec/Interval or dough setting. Leave in the Thermomix bowl for up to an hour. Knead further 1 min/Interval or dough setting. Tip out onto an oiled bread mat and wrap. Keep draft free for up to 6 hours until the dough is soft and pliable.
- 2
Without worrying too much about it, give the dough a couple of pull and stretches throughout the proofing time.
- 3
When you are ready to prove for the last rise, place cheese into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Get ready to incorporate the cheese and chillies by having everything ready on your bench.
- 5
Using the pull and fold method, work the dough 4 times, once each direction.
- 6
Repeat, except add cheese and chillies on each pull and fold. Turn the dough upside down when everything is in the loaf and pinch tightly together at the bottom. Flour a banneton or bowl really well with a gluten free flour, I used coarse polenta this time.
- 7
Place the loaf, pretty side down into the banneton and cover. Rise until it has reached the top of the banneton or until you are happy it is ready to bake. Preheat your oven and hopefully a cast iron Dutch oven for at least 30 minutes to an hour at 260°C. When you are ready to bake, turn the banneton upside down onto a piece of baking paper, score the loaf in your pattern of choice and quickly transfer to the Dutch oven, lid on. Turn the oven temperature down to 220°C and bake 20 minutes. Remove lid and bake further 25 minutes.
- 8
Serve with loads of butter. This is divine when toasted the next day...if you can wait long enough to get it toasting stage!
More
Just to erase any confusion with the black on the bread in the image. I dusted one half of the formed dough prior to scoring it, with charcoal powder, just for the look. It adds no flavour whatsoever and actually is quite effective, but messy as it does rub off.
You may want to try this with other brightly hued powders such as turmeric or beetroot powder, or even matcha.
Served with
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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
