75% hydration. I'm getting better at handling high hydration doughs but don't like how it doesn't hold its shape well and spreads immediately after coming out of the fridge. The oven spring wasn't great either. And to make matters worse the heavy inclusions weighed it down even more. So next time , it's going to be max 73% hydration if there are heavy inclusions. I find the crumb isn't much more open in 75% vs 73% maybe because the 75% needed more stretch and folds. I'd probably get better oven spring too if I did more sets. I only do 4 sets.
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Is this recipe from Artisan Sourdough Made Simple book. Goodlooking bread and sure it tastes good.
Yes! How did you guess? Except I increased the hydration . Everything I've made from that book is truly simple and delicious!
I read your favorites: Artisan Sourdough Made Simple Book. I requested the book from my Public Library! I love Jalapeno and cheese bread.
Vic
You'll love the book. If you make the bagels, everyone will say they're the best bagels they've ever tasted . The author has a blog called the clever carrot and she has more recipes on her blog.
This looks really tasty loaflove, how did you like the flavor?
Benny
Thanks Benny. I gave that one to my BFF who told me it was "perfect". But i made one before that was 73% hydration and it was really good. Then tanginess of the pepper and sharp cheddar was nice together. The cheddar was cut into little chunks rather than grated where it would just get lost in the bread when it melted. I remember you mentioning you didn't like jalapeno. Maybe you're more of an olive person?
Wow good memory, you’re right I don’t like jalapeño and I am an olive person.
That's an intriguing combination. How much inclusions would that be? 10% jalapeno, 20% cheddar?
I kinda just threw in the rest of the jar of pickled jalepenos i had so, maybe it was about 6og of that and maybe 100g of little chunks of cheddar. Next time I gotta remember to throw in some chives. the recipe was 500 g of flour