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Jalapeño Sourdough

Want to try a spicy twist on the tried-and-true sourdough bread? This is your ticket! Watch this short video on how I came up with the formula, and the lessons I learned along the way. Formula for 2 x 700g loaves: Leaven (made 12 hrs ahead): 70g flour, 70g water, 7g sourdough starter --- 650g - 11.5% White flour (I use organic Central Milling Artisan Baker's Plus) 45g - Whole wheat flour 27g - Whole rye flour 7g - Vital wheat gluten 555g - Water 144g - Leaven (after 12 hrs) -- 16g - Salt -- 20g Jalapeño powder 20g Jalapeño - dried slices 10g Ancho pepper powder Total = 1,444g Mix all ingredients loosely and allow to rest for 30 min (autolyse). Continue mixing at medium speed and add the salt. Mix until gluten is starting to develop (short mix). Add jalapeño and ancho pepper on low speed until fully incorporated. Fold the dough every half hour for the first 2 hrs, then every hour after that for 5 hours total. 75F. Divide into 700g pieces and place in baskets. Proof for 3-4 hours at 75F. Bake for 35 minutes at 475F. Remove sooner or leave longer for desired bake.