Jalapeño Popper Sourdough

1. Mix the Dough

1. Add about 1 cup active starter to a large bowl (you can make a starter from scratch but it’s a real pain. Go to your local bakery or market and ask them for a little starter. I bet they will give you some)

2. Add 1½ cups lukewarm water and mix

3. Add:

   • 4 cups flour

   • 2 teaspoons salt

4. Mix until all flour is incorporated and a shaggy dough forms

5. Cover and rest for 30 minutes

2. Stretch and Folds

• Perform 4 sets of stretch-and-folds

• One set every 30 minutes

(Stretch the dough up and fold it over itself, turning the bowl as you go.)

3. Bulk Fermentation

• Cover the bowl with a towel

• Let sit for 6 to 8 hours, starting from the initial mix

• Dough should roughly double in size

• I put mine in the oven with the light turned on, it’s the perfect temperature

4. Shape & Cold Proof

1. Turn dough out and add 1-2 cups cooked bacon, 1 diced jalapeño, 1-2 cups cubed cheddar cheese, and 1 package cream cheese ( just add as many dollops as your heart tells you)

2. Shape dough (this loaf is messy, just do the best you can)

3. Place in a banneton or bowl

4. Cover and refrigerate for 12–48 hours

5. Bake

1. Preheat oven to 450°F with the Dutch oven inside

2. Turn dough onto parchment paper

3. Score the top with a sharp knife or razor

4. Carefully place dough into Dutch oven

Bake:

• 26 minutes covered

• 26 minutes uncovered

Cool before cutting.