Jalapeño cheddar

Ingrédients

250g starter

710g water

1kg whole wheat flour

20g salt

120g picked jalapeños (drained)

226g chopped cheddar (better than shredded)

Instructions

250g starter 710g water 1000g whole wheat flour

Mix together and let autolyse for 1 hour while covered with a damp towel.

Add 25g water with 20g salt. Mix/knead for about 3 minutes.

Start bulk fermentation for 3 hours with sets of stretch and fold (4 total) every 30 minutes.

At the first stretch and fold add 113g shredded sharp cheddar and 60g pickled jalapeños.

At the second stretch and fold add 113g sharp cheddar and 60g picked jalapeños.

Cover with damp towel unless actively working dough.

After 3 hours, divide into 2 loaves of equal size. Shape, and then let rest for 30 minutes while covered with damp towel.

Shape again, and put into bannetons and cover with shower caps.

Refrigerate for 6 hours or overnight for second rise.

Preheat oven to 230C with Dutch oven inside. Remove loaf from fridge. Score.

Bake 30 minutes lid on at 230C. Reduce temp to 210C bake 20-25 until deep golden with lid off.

Remove and let cool