Classic American bread, this formula inspired by a yeasted version from Mike Avery – see Sourdough Home.
This version isn’t too cheesy and isn’t too hot – although obviously you can vary the type of cheese and the chiles to your heart’s content. And, of course, chiles can always catch you out.
I roast and seed fresh jalapeños and chop them small. Pickled chiles work fine. The cheese I cut into small cubes.
Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf in the Baking Resources section.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Prepare a proving basket. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.
Preheat the oven to about 210C.
Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.
Cool on a wire rack