Asiago Cheddar Jalapeño Sourdough Loaf

Alright guys! I have decided to make this easy! I am going to make all of my "bread " recipes using my original loaf! Sourdough has been made to be TOO HARD! It is a very simple process, but we have made it too complicated!!! Let us keep it easy! This Asiago Cheddar Jalapeño Loaf is amazing! Maybe the best one yet!

Ingredients:

1. 1 cup Active sourdough starter

2. 1 1/2 cups Filtered lukewarm water

3. 3 1/2 cups All Purpose flour (I prefer King Arthur for this particular recipe)

4. 2 teaspoons Himalayan or Sea Salt (lately I have been using Celtic Salt and love it !)

5. 1/4 cup chopped Sweet Hot Jalapeños ( plus extra whole jalapeños saved for top)

6. 1 cup Fresh Grated Sharp white cheddar and Fresh Grated Asiago cheese Combined

Equipment:

1. Large mixing bowl

2. Kitchen scale (if preferred)

3. Clean kitchen or tea towel

4. Proofing basket or a bowl lined with a cloth

5. Parchment paper

6. 3 qt. Dutch oven  (I prefer Dutch Oven) or a baking stone with a steam pan

7. Razor blade or a Scoring Knife

Step 1: Refresh Your Sourdough Starter. If your starter has been in the refrigerator, take it out and feed it with equal parts flour and water. Allow it to sit at room temperature until it becomes active and bubbly. I always do this step the morning or night before I will be baking. This step should take place 4-12 hours before using as an "active" starter. For example, If I plan to make bread at night.... I will feed that morning to make sure my starter is nice and active!

Step 2: Combine the active sourdough starter and lukewarm water. Stir until the starter is dissolved. The water will look "milky" at this point. Next add the all purpose flour and salt. Mix until a shaggy dough forms. Form into ball and cover with a damp tea towel (I always make sure I wet my tea towel with warm water and wring out well) for about 30 minutes. This will give your dough time to rest.

Step 3: After 30 minutes, uncover your dough and perform a few sets of stretch and folds. (leave the dough in the bowl while doing this.... you may want to wet your hands so that no dough sticks.) Re-wet your tea towel and re-cover for approximately 8 hours. (Depending on the temperature of your home, this may take up to 12 hours).

Step 4: Once your bulk fermentation has taken place, turn dough out onto floured surface. Lay out into rectangle shape, and sprinkle with cheese and chopped jalapeños. Fold over and add to each side as shown in picture. Shape your dough into ball and place into a bowl lined with a cloth and covered with a dry tea towel sprinkled with flour (this is your proofing basket). At this point I add a few whole jalapeños and just a sprinkle of cheese. This final proofing will take 1-2 hours or until it has visibly expanded and passes the "poke test" (when you gently poke the dough, it should slowly spring back).

Step 5: Preheat the oven to 450°F (230°C) with a Dutch oven inside.

Step 6: Carefully transfer onto a piece of parchment paper. Use a razor blade or a sharp knife to score the top of the dough in your desired pattern.

Step 7: Now we bake the bread..... Transfer the parchment paper with the dough into the

preheated Dutch oven. Cover with the lid for the first 33 minutes. After 33 minutes uncover and cook for 12-17 (oven times may vary) minutes or until the crust is golden brown.

Step 8: Remove from oven and top with a sprinkle of sea salt (or Celtic Salt).

Step 9: Cool and Enjoy!!! Allow the bread to cool completely on a wire rack before slicing with your bread bow. Enjoy your homemade sourdough bread with your favorite toppings! As always, just remember sourdough takes a little time and patience! Every time you cook with it, it will get easier and easier! It is a simple process! Let us not overcomplicate it ! Try to enjoy the process, because it will be so worth it in the end! Always remember to have fun with it!