Today I’m going to share the secret recipe of my all time favorite sourdough – jalapeno & parmesan loaf. With a kick from jalapeno and tangy parmesan cheese, this sourdough is so delicious by itself! Besides the spiciness from jalapeno and sharpness from parmesan, you will also taste the nutty, creamy flavour from flour. It has such a complex of flavours and it explodes my mind everytime I grab a bite. Give it a try, I’m sure you will fall in love with it too.
RECIPE
| weight | ingredient | baker’s percentage |
| 500g | baker’s flour | 100% |
| 360g | water | 72% |
| 10g | salt | 2% |
| 125g | starter | 25% |
| 60g | jalapeno | 12% |
| 90g | parmesan | 18% |
Schedule
| Day 1 | |
| 10:00 | feed starter |
| 14:30 | mix dough (window pane test) add jalapeno and parmesan |
| 15:00 | bulk ferment start |
| 21:00 | pre-shape |
| 21:30 | final shape |
| 21:45 | cold retard in the fridge |
| Day 2 | |
| 10:00 | pre heat oven/ roast dish tray |
| 10:45 | score and bake at 250 degree for 20 mins with steam, 230 degree without steam |
Before you start:
- I used Defiance white baker’s flour for this recipe. Defiance is one of the bread flour you can easily find at Woolworths supermarket in Australia. There is another brand but I prefer Defiance because of its protein content (12.5%). Any flour that has similar protein level will work.(If your flour has higher protein content than that, feel free to add more water during the mixing process)
- For people who can’t eat too spicy, use pickled jalapeno. Remember to get rid of the seeds and pat dry before adding to the dough.
- I cut the parmesan into cubes. It is also fine using shredded ones. If you prefer milder cheese, use cheddar instead or any cheese you like.
- Stand mixer is your best friend in kitchen! I use Kenwood stand mixer for mixing the dough. It saves so much time and allows me to reduce the folds needed during bulk ferment.
- At the time I made this loaf, it was winter time, the bulk ferment is around 6 hours. I didn’t perform any fold this time as the mixer mix the dough really well, the gluten has well developed. Also the hydration of the dough isn’t too high. It has enough structure to hold itself.
Workflow:
- Mix flour and water (save about 30g for later) first until the dough is formed. Then I add in the starter, continue mixing until gluten starts to form (dough is getting stretchy). At this moment the dough should be more smooth and if you perform a window pane test, the dough won’t tear easily and there will be a rather thin and translucent layer. That means the gluten is developed. I then add the salt and the remaining water. Mix for 3 more minutes or until the dough is smooth.
- Spread the dough on the bench and fold in jalapeno and cheese.
- Transfer the dough to a container (a transparent square container is ideal). Bulk ferment starts.
- Poke test to see if the dough is ready. Pre- shape the dough into 2 balls and rest on the bench for 30 minutes.
- Final shape. Shape the dough again and leave it in bannetons.(or any containers of your choice) Bench rest for 15 minutes and transfer into fridge for cold retard overnight.
- The next day, preheat oven at max setting. I also leave a roast tray(where the dough will be baked on it, at the lower-middle layer) and another baking tray (where the boiling water will go to create steam, at bottom layer) in the oven during preheating. Boil some water when the oven is pre heated.
- Take out the bread from fridge. Score and carefully transfer the dough onto the roast tray. Pour the boiling water into the bottom tray. Bake at 250 degree for 25 minutes. Take out the bottom tray with water. Lower the temperature to 230 degree and bake for another 20-25 minutes. Turn the tray if necessary.
- Cool down for at leat 1.5 hour before cutting.
Hope you will enjoy this divine sourdough like I do. Let me know if you have any questions.
