- 550g All-Purpose Flour
- 226g Warm Water
- 14g Salt
- 150g Cheddar Cheese (Grated)
- 3 Jalapeños Chopped
- 480g Fed Sourdough Starter
- 1 Tablespoon Olive Oil
- Pre Stater by feeding it at a 1:1 ratio of water and flour. Allow it to become active at room temperature approx 2-4 hours. (I do this the night prior to baking)
- Mix flour, water and salt with the fresh fed stater in a large bowl. Mix until a smooth sticky ball is formed. NOTE: Make sure you bowl is large enough for the dough to double or triple in size.
- Cover with a damp towel, proof at room temp for approx 90 min. (You May need to proof longer depending on temperature in the room)
- While dough is proofing prep cheese and Jalapeños.
- Place jalapeños in a bowl and add olive oil to coat. Allow them to sit at room temp until needed.
- After 90 min dough should have doubled in size. Add Jalapeños and about 75g if the cheese and combine till evening distrusted.
- Cover and proof for an additional 30-45 min
- Pre heat oven to 425 degrees Fahrenheit with dutch oven inside the oven.
- After 30-45 min and the oven is nice and hot, remove dutch oven and lightly coat the dutch oven with olive oil and flour. This will create smoke.
- Gently dump dough ball into the dutch oven, create at least two slits in the top of the dough to allow rise.
- Sprinkle remainder of cheese on top, cover with dutch oven lid and place in the oven.
- Bake for 30-35 min covered.
- After 30-35 min, remove lid and bake for additional 10-15 min or until a nice dark golden brown.
- Remove and place in a cooling rack, allow bread to completely cool before enjoying.
