7h • Updates 📢
Jalapeño Cheddar and Cacio e Pepe Sourdough
I apologize, but I just couldn't pull together full write ups and formulas for these this week. I'll spare you the details, but life on many fronts has gotten in the way. I'll probably not be as present as I would like to be and as much as you deserve. I feel very bad about that.
Here are the results from what I managed to bake earlier this week. I'm not completely pleased with the results, but at least they tasted delicious.
I followed Maurizio's formula (https://www.theperfectloaf.com/jalapeno-cheddar-sourdough-bread/) to make a two loaf batch. After mixing, I divided the dough in half and added half the jalapeños (34 grams) and cheddar (105 grams) called for to half the dough during the initial stretch and fold. To the other half I added 140 grams of Asiago and 8 grams of coarse pepper. I followed his process pretty close for everything. One double batch of base dough, divided it in half, and added different inclusions to each to make two different breads.
BreadScore results are decent, but I definitely needed more dough strength for the amount of inclusions (more folds, maybe some stronger bread flour instead of Costco AP?). I cut the cheese into quarter inch cubes, but a coarse shred may have been better.
Use his recipe and give this a try using either version or try one of each. I'll be baking these again at some point and will write things up with the refinements I make.
Thanks to all of you for understanding that things are a little crazy for me right now.
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Jalapeño Cheddar and Cacio e Pepe Sourdough
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