Ever since I learnt to make sourdough, I have been addicted to it. Through trail and error, I have been making and testing different combinations and flavours to achieve the perfect sourdough. Today I’ve decided to blog it out and share my recipes with you.

Ingredients

• 255g Bob Mill Artisan Bread Flour
• 195g water
• 5g Salt
• 6g oil
• 90g levain (fed 10g of mother starter, 40g flour, 40g of distilled water)
• 150g shredded dubliner + 50g shredded dubliner for the toppings
• Jalapeno
• Jalapeno and garlic seasoning (optional, or you may add in roasted minced garlic)

Autolyse the flour and water overnight for 12 hours at my counter table at 28 degrees Celsius. Add in the levain, and incorporate it well into the autolysed mixture. Cover and set aside for 30 minutes. Add in the oil and salt, ensuring that everything is incorporated well. Cover and set aside the mixture for an hour. I did 2x of stretch and fold with an hour of interval. Then I went out and was not back after 3 hours, hence the timing between my second and third stretch and fold was a bit longer. When I came back, I took out my dough, sprayed some water on my table and stretched out the four sides of the dough, spreading over it around 150g of shredded dubliner and sprinkling 2 TBS of jalapeño and garlic seasoning. Fold it in and shape into the banneton and cover, let it rest for about an hour at 25 degrees Celsius before keeping it into the refrigerator. I leave it there overnight for about 12 hours.

I preheated my cast iron to 300 degree celsius in the oven, the brought it down to 250 degrees Celsius to bake for the first 20 minutes with steam. I did this immediately after I took it out from the fridge. After 20 minutes, lower down the temperature to 200 degree Celsius. Took out the bread and sprinkle the remaining cheese on top then add in the chopped Jalapeño. Bake the bread for another 20 minutes.

I decided to indulge myself a little by toasting it with mozzarella and beef salami. Whoops! There goes my diet!

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