Jalapeno Cheddar Sourdough Batard
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Our latest creation, the sourdough jalapeno cheddar loaf, uses three base ingredients: flour, salt, and water. The add-ons include aged cheddar, sharp cheddar and diced pickled jalapenos.
It is baked fresh using 500 grams of flour (a blend of whole wheat and bread flour) at 78% hydration.
The core ingredient - the jalapeno pepper - originated in Central America and Mexico. Jalapenos are rich in vitamins A, C and potassium. They also contain carotene - a vital antioxidant. Cheddar cheese, meanwhile, is a good source of calcium and vitamin K which promote bone health.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
