Maurizio's Cowboy Candy sourdough bread.
Phase #1 &Phase #2
Mix and beginning bulk.
I like Maurizio's formulas because I always get good results. Additionally, now that I am a flatland low desert inhabitant, I like knowing he bakes out of his New Mexico kitchen.
I post the formula link 🔗 for your information.
I am liking this mostly all AP Flour Sourdough. So far so good. I was able to incorporate the inclusions with ease.
The last stretch is coming up in 30 minutes.
https://www.theperfectloaf.com/jalapeno-cheddar-sourdough-bread/
The "cowboy candy" part makes me wonder how it would tasted with some of my wife's candied jalapenos in place of plain jalapenos. Hmmm.
Paul
Would still smell as sweet.
Hi, Paul.
That is what I am looking to find out! Cowboy Candy is but another name for candied jalapenos. Since I went off the reservation on this first try of the formula, I guess w second verbatim version will be needed.
After 4.5 hrs at barly 70°F I have achieved a 30% volume increase. I will revisit in 30 minutes. Today at this cool temperature I am shooting for 40%.
1 @ 940 g boule
1 @ 600 g batard
1 @ 340 g baguette
The baguette will be a room temperature proof , baked off this afternoon. The larger two will be overnight retard.
of the civilized world Cowboy Candy and Cheddar Sourdough Baguette.
Ugh.
What a huge let down. I got involved in making a pizza to go in the oven right after the one baguette. Don't you just know I forgot to turn the timer back on after I spun the baguette and released the steam from the oven. The result is ugly. To be fair, I think the sugar in the cowboy Candy played a role. I will have to watch tomorrow's bake like a hawk. Maybe lower the temperature after the first 15 minutes and cook a bit longer? Don't watch if you don't want to see a grown man cry!!!
So sad that I screwed the pooch.
Smoked brisket point