Spicy Jalapeño Sourdough Bread

Ingredients

• 100 g Sourdough starter (Active and bubbly)
• 350 g Water (Warm)
• 500 g Bread flour
• 10 g Salt
• 3 Jalapeño peppers (Diced, with all seeds left inside for heat)

Steps

1. 1

   Prepare your sourdough dough by mixing the starter, water, flour, and salt. Perform initial sets of stretch and folds to build strength.

2. 2

   Dice the jalapeño peppers, ensuring you keep every single seed inside if you want maximum heat.

3. 3

   During the final lamination or folding stage, spread the diced jalapeños and seeds evenly across the surface of the dough.

4. 4

   Carefully tuck and roll the dough to incorporate the peppers, being mindful not to tear the dough surface.

5. 5

   Clean off the sides of your bowl or work surface to ensure all pepper bits are incorporated into the loaf.

6. 6

   Let the dough rest for a period to allow the gluten to relax before the final shaping.

7. 7

   Perform the final shaping (stitching) to create tension on the top of the loaf.

8. 8

   Place the dough in a proofing basket and let it ferment (typically overnight in the fridge) before baking the next day.

Notes

The creator emphasizes that keeping all the seeds in the jalapeños is key for the 'hotter the better' flavor profile requested. This is part one of a process, implying a long cold ferment before baking.

Nutrition per serving

• sourdough
• bread
• spicy
• jalapeño
• baking
• homemade