this is cheddar jalapeño loaf i made today using @therealsourdough mom on tiktok’s 8 hour loaf. it’s definitely the best loaf ive made so far!
125g starter
363g water
13 g salt
500g AP unbleached flour (also i use AP unbleached starter too)
ive used this recipe about 4-5 other times as well. This is about my 5-6th loaf. i lost count. but everytime other time I did this recipe I already started reducing 15g water from the recipe, always sticky mess. this time I reduced 31g water and that helped a bunch.
also, this recipe is never truly 8 hours to me. proofing this cheddar jalapeño loaf was 11 hours and i believe it’s under fermented?? Other loafs have been a bit around the same time frame, last time I did cinnamon sugar and it was pretty over fermented at 15 ish hours
if anyone could give me some tips it would be awesome thank you
by tsumsukii
2 Comments
Hey there! Have you experimented with using bread flour? It has a higher protein content and may be easier to work with. I’m not a food science expert but I think it plays a role in the gluten structures and final texture.
I always cold ferment overnight after the counter top bulk ferment. That’s another technique you can try and experiment with!
Just remember that the loaf that tastes great to you is the perfect loaf. It doesn’t have to be IG worthy to be delicious.
That looks really good! Jalapeño cheese is a favorite. It’s so good.
I would definitely recommend using bread flour. The higher protein content helps it absorb the water better. I’ve been doing 75% hydration recipes lately and they’re much better than my lower hydration ones. I’ve also been experimenting with the 7 minute score since my ears are always bad – but the higher hydration definitely improved them.
I think one tip for the jalapeños is I leave them on a few paper towels on the bottom and the top to get rid of as much juice as possible. Then the cheese I cut them in to pretty small cubes and try and distribute them easily during the final lamination.
But great job, it looks delicious!