Jalapeno Chedder Sour Dough Bread

Ingredients:

- Sourdough Starter:

- 50g active starter

- Dough:

- 500g bread flour

- 350g water (adjust based on hydration preference; this is about 70% hydration)

- 10g salt

- 2-3 medium jalapeños, seeded and finely chopped (adjust for spice level)

- 100g grated cheddar cheese (optional for extra flavor)

Instructions:

1. Prepare the Starter:

- Ensure your starter is active and bubbly. If you've just fed it, wait until it's at its peak activity, usually 4-12 hours after feeding.

2. Soak:

- Mix the flour and water in a large bowl until just combined. Let it sit for 30 minutes to an hour. This step helps with gluten development and makes kneading easier.

3. Add Starter:

- Incorporate the active starter into the soak mix. Mix until well combined.

4. Add Salt and Jalapeños:

- Sprinkle salt over the dough. If you're adding cheese, mix it with the jalapeños then fold them into the dough. Use a pincer method or stretch and fold technique to distribute evenly.

5. Bulk Fermentation:

- Let the dough ferment. Perform a series of stretch and folds every 30 minutes for the first 2 hours. After that, let it rest until it has risen by about 30-50%, which could take 3-6 hours depending on room temperature and starter vigor.

6. Shaping:

- On a lightly floured surface, gently shape your dough into a round or oval loaf. Be careful not to degas it too much. Place it seam side down in a floured banneton or a bowl lined with a floured cloth for support.

7. Second Rise:

- Cover and let it proof at room temperature for 1-2 hours or in the fridge overnight for better flavor development. If refrigerated, allow it to come to room temperature for about an hour before baking.

8. Preheat Oven:

- About an hour before baking, place a Dutch oven with the lid on in the oven and preheat to 450°F (230°C).

9. Baking:

- Score the top of the dough with a sharp knife or razor to allow expansion. Carefully place the dough into the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes or until the crust is golden brown and the internal temperature reaches about 205°F (96°C).

10. Cooling:

- Let the bread cool on a wire rack for at least an hour before slicing. This helps the crumb to set properly.

Note: Adjust jalapeño quantity to your taste; they can be quite spicy. Also, the hydration level can be tweaked; more water will give you a more open crumb but can make the dough trickier to handle.

Enjoy your Jalapeño Sourdough Bread!