1/2 cup ripe starter
1 1/2 cups water
1 tablespoon sea salt
4 cups bread flour
8 ounce block sharp cheddar cheese, cut into small cubes - divided
1/2 cup fresh or pickled jalapeños, chopped & sliced - divided (about 4 jalapeños)
*for pickled jalapeno loaf replace 1/2 cup of water with juice from jalapeño jar
For a mini loaf:
1/4 cup ripe starter
3/4 cup water
1 teaspoon sea salt
2 cups bread flour
4 ounce block sharp cheddar cheese, cut into small cubes - divided
1/4 cup fresh or pickled jalapeños, chopped & sliced - divided (about 2 jalapeños)
*for pickled jalapeno loaf replace 1/4 cup of water with juice from jalapeño jar
Feed starter the night before and again in the morning. Should be nice and bubbly and doubling in volume.
or feed 1 tablespoon of starter the amount of flour needed for dough the night before and use first thing in the morning.
Around noon or when your starter has doubled from feeding, mix together all ingredients until dough has formed. Cover and rest for 1 hour in a warm spot.
Do 4 stretch and folds after 1 hour rest and again in 30 minutes.
Set aside about 6 cheese cubes and 6 slices of jalapeño for the top of the bread, if desired. Chop the rest of the jalapeños. Divide the cheese and jalapeños into 4 equal parts.
Lay dough out on lightly floured counter and very gently stretch out into a rectangle. Fold dough into thirds twice, each time sprinkling a bit of cheese and chopped jalapeños over each fold.
Place dough in a straight sided proofing container and cover with a lid, allow to rise by 50%.
Roll dough up into tight bundle by folding into thirds twice. Lay cheese and jalapeño slices you set aside down into proofing basket and lay dough on top, top side down, seam side up and pinch to seal seam. Place proofing basket in a bag and allow to rest in fridge for 12-36 hours.
Preheat oven to 450º with dutch oven inside.
Lay parchment paper over dough and invert onto counter. Score dough and lower into dutch oven with parchment paper still on bottom of dough.
Add 2 ice cubes under the parchment paper and lightly mist the top of the dough with a spray bottle. Put lid on dutch oven and bake for 30 minutes.
Remove lid and bake for an additional 10-15 minutes.
Allow loaf to rest for 1 hour on a cooling rack before cutting.
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