Jalapeño Sourdough Bread
- 50 grams Bubbly Sourdough Starter – (¼ cup. See step 1 of instructions)
- 350 grams Warm Water (80 degrees F) – (1⅓ cups plus 2 tablespoons)
- 500 grams Bread Flour – (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, spelt. Whole wheat flour will be more dense and won’t rise as much as white flour. For your first few loaves you’ll have more success if you don’t use it. Don’t use gluten free flours.
- 9 grams Celtic Sea Salt (finely ground) – (1½ teaspoons) or Himalayan salt
- ½ cup Fermented Jalapenos
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
Making the dough
- Add the flour and salt and combine together with a stiff spatula. When the dough comes together, mix in the jalapeños. You can use your hands to get the flour fully incorporated. The dough will look a little scraggly, feel dense, and stick to your fingers. Try and scrape off as much dough from your hands as possible but don't over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.
Making and Baking the Bread
- Cover the bowl and let it rest for 30 to 60 minutes. In the meantime, preheat your oven to 450°F. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.