Inclusion recipes

🧀 Jalapeño Cheddar Sourdough Bread Recipe

Ingredients:

• For the Dough:

  • 500g (4 cups) bread flour
  • 300g (1 1/4 cups) warm water
  • 100g (1/2 cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) salt

• For the Inclusions:

  • 2-3 fresh jalapeños, finely chopped (adjust to taste)
  • 150g (1 1/2 cups) sharp cheddar cheese, grated

Instructions:

1. Prepare the Dough:

   • Follow the steps from the classic sourdough recipe above to mix, autolyse, and incorporate the starter and salt into the dough.

2. Add the Inclusions:

   • After incorporating the starter and salt, gently fold in the chopped jalapeños and grated cheddar cheese into the dough. Make sure they are evenly distributed throughout the dough.

3. Knead and Fold:

   • Continue with the stretch and fold method every 30 minutes for 2 hours. During each fold, ensure the jalapeños and cheddar are evenly mixed into the dough.

4. Bulk Fermentation:

   • Cover the dough and let it rise in a warm place for 3-4 hours, or until it has expanded by about 50%.

5. Shape the Dough:

   • Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf, folding the dough in on itself and tucking the edges underneath. As you shape, you can tuck in any exposed jalapeño or cheese to prevent burning during baking.

6. Final Proof:

   • Place the shaped dough in a floured proofing basket or bowl lined with a kitchen towel. Cover and let it rise for 2-4 hours at room temperature, or refrigerate it overnight.

7. Preheat the Oven:

   • Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.

8. Bake the Bread:

   • If refrigerated, let the dough come to room temperature for about 1 hour. Transfer the dough onto a piece of parchment paper or directly onto the baking stone. Score the top with a sharp knife.

   • For a Dutch oven, place the dough inside, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the bread is deep golden brown.

   • For a baking stone, bake for 40-45 minutes, with the first 20 minutes in a steam-filled environment.

9. Cool the Bread:

   • Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.

🍋Blueberry Lemon Sourdough Bread Recipe

Ingredients:

• For the Dough:

  • 500g (4 cups) bread flour
  • 300g (1 1/4 cups) warm water
  • 100g (1/2 cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) salt

• For the Inclusions:

  • 150g (1 cup) fresh or frozen blueberries (do not thaw if frozen)
  • Zest of 2 lemons
  • 1-2 tbsp lemon juice (optional, for extra lemon flavor)
  • 1 tbsp sugar (optional, to balance the tartness)

Instructions:

1. Prepare the Dough:

   • Follow the steps from the classic sourdough recipe above to mix, autolyse, and incorporate the starter and salt into the dough.

2. Add the Inclusions:

   • After incorporating the starter and salt, gently fold in the blueberries, lemon zest, and optional lemon juice and sugar into the dough. Be careful not to crush the blueberries too much to avoid excess moisture.

3. Knead and Fold:

   • Continue with the stretch and fold method every 30 minutes for 2 hours. During each fold, ensure the blueberries and lemon zest are evenly distributed throughout the dough.

4. Bulk Fermentation:

   • Cover the dough and let it rise in a warm place for 3-4 hours, or until it has expanded by about 50%.

5. Shape the Dough:

   • Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Fold the dough gently to avoid squashing the blueberries.

6. Final Proof:

   • Place the shaped dough in a floured proofing basket or bowl lined with a kitchen towel. Cover and let it rise for 2-4 hours at room temperature, or refrigerate it overnight.

7. Preheat the Oven:

   • Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.

8. Bake the Bread:

   • If refrigerated, let the dough come to room temperature for about 1 hour. Transfer the dough onto a piece of parchment paper or directly onto the baking stone. Score the top with a sharp knife.

   • For a Dutch oven, place the dough inside, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the bread is golden brown.

   • For a baking stone, bake for 40-45 minutes, with the first 20 minutes in a steam-filled environment.

9. Cool the Bread:

   • Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.