Sage Jalapeno Cheddar Sourdough Loaf

Build your levain and allow it to mature (double in size). This typically takes about 4-5 hours at 78 degrees F.

Once your levain is near or at doubled in size create your autolyse. Mix 255 g flour with 260 g of water Allow your autolyse to rest for 30-90 minutes.

Add Levain to autolyse using the stretch and fold method. I suggest performing a minimum of 16 stretch and folds.

Allow to rest for 30 min

Sprinkle the salt over your dough and perform 16 more stretches and folds to combine the salt into the dough

Allow to rest for 30 minutes

Laminate the dough. While the dough is fully stretched out drizzle on the olive oil. Then sprinkle on the 1. Sage 2. Jalapenos 3. Cheddar Carefully fold up your lamination using the thirds method.

Allow the dough to rest for 60 minutes

Perform First Coil Pull.

Allow the dough to rest for 60 minutes

Perform 2nd Coil Pull

Allow the dough to rest for 60 minutes

Perform 3rd Coil pull

Allow the dough to rest for 90 minutes

Shape your dough. Placing the whole Sage leaf in the middle of your banneton and adorned with jalapenos slices around it.

Cold retard for 16-24 hours

Heat oven for 60 minutes at 500 degrees

Remove dough from the fridge and place on rice floured parchment paper.

Bake in a dark cast iron pot for 40 minutes.