Wild Sourdough Manchego & Chiltepin Artisan Loaf
A slow-fermented artisan sourdough loaf studded with rich cubes of Manchego cheese and fiery crushed chiltepin peppers.
Ingredients
- 100g (about ½ cup) active sourdough starter
- 350g (about 1.5 cups) warm water
- 500g (about 4 cups) bread flour
- 10g (about 2 tsp) fine sea salt
- 1.5 cups Manchego cheese, cut into small ¼-inch cubes
- 1 to 2 teaspoons chiltepin peppers, lightly crushed
Method
- 1
In a stand mixer bowl, whisk together the active starter and warm water until it looks like milky liquid.
- 2
Add the bread flour and salt. Attach the dough hook and mix on Speed 1 or 2 for about 3 to 4 minutes until the flour is fully hydrated and a shaggy dough forms.
- 3
Cover the bowl with a damp towel and let it rest for 45 minutes to autolyse.
- 4
Turn the dough out onto a lightly dampened countertop and gently stretch it out with wet hands into a large, flat rectangle.
- 5
Scatter the cubed Manchego and crushed chiltepins evenly across the surface of the dough.
- 6
Fold the dough like a burrito by folding the left side in, the right side over, and rolling it up from the bottom. Place the dough into a clean, lightly oiled bowl and cover.
- 7
Over the next 2 hours, perform a stretch-and-fold every 30 minutes (4 times total) with wet hands, stretching each of the four sides up and folding it over the center.
- 8
After the fourth fold, cover and let the dough sit undisturbed at room temperature until it has grown by 30% to 50% and feels light and jiggly (about 2 to 4 hours depending on room temperature).
- 9
Gently turn the dough out onto a lightly floured surface and shape it into a tight, round boule by pulling edges toward the center and flipping to create surface tension.
- 10
Place the dough upside down (seam side up) into a floured proofing basket or towel-lined bowl, cover tightly, and refrigerate for 12 to 18 hours.
- 11
Place an empty Dutch oven with the lid inside your oven and preheat to 450°F for at least 45 minutes.
- 12
Turn the cold dough straight from the fridge out onto parchment paper (seam side down) and score the top with a razor blade or sharp knife.
- 13
Carefully transfer the dough on the parchment paper into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- 14
Remove the lid, lower the oven temperature to 400°F, and bake for another 15 to 20 minutes until the crust is deep, dark brown and the cheese is caramelized.
- 15
Let the loaf cool completely on a wire rack for at least 2 hours before slicing.