Bread
Cheddar & Jalapeño Boule
Sharp cheddar in molten pockets, mellow pickled jalapeños threaded through the crumb. Ridiculous with a bowl of chili.
- Time
- 24 hours
- Yield
- 1 large boule
- Level
- Intermediate
Ingredients
Scale batch
- 120g active starter
- 500g bread flour
- 350g water
- 10g salt
- 150g sharp cheddar, cubed
- 80g pickled jalapeños, drained and roughly chopped
Method
- 01
Mix starter, water, and flour. Rest 45 minutes. Add salt.
- 02
During the second stretch-and-fold, laminate in the cheese and jalapeños evenly.
- 03
Bulk ferment 4–5 hours at 76°F.
- 04
Pre-shape, rest 25 minutes, then shape into a boule. Place in a floured banneton.
- 05
Cold retard 16–20 hours.
- 06
Bake in a Dutch oven at 500°F, 22 min covered, 20 min at 450°F uncovered. Cool fully — the cheese needs to set.