Form the dough:
• 450 g. strong bread flour
• 50 g. whole grain flour
• 370 g. room temp water
• 100 g. ripe starter
• 10 g. fine sea salt
Prepare marinated jalapeños
(@peaslovencarrots)
• 6 jalapeños
• 1 tsp kosher salt
• 1 tbsp apple cider vinegar
• juice of half a lemon
• 2 cloves minced garlic
• olive oil to cover
Store in a jar for a few hours until marinated. Then store in fridge.
Add the inclusions
After the first round of stretch and folds, wet
hands and counter and laminate the dough as far out
as you can go. Spread the jalapeños and cheese as
evenly as possible
25 g. marinated jalapeños
25 g. shredded cheddar (or mozzarella) cheese
Fold back and up and proof in a dairy bowl.
A light preshape and line the dairy bowl with
paper towel. Transfer the dough to the fridge
overnight.
The next morning, Bake in a dairy pot 450° for 30
min covered and 20 minutes uncovered.
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