Ingredients
425 gr bread flour
75 gr whole wheat flour
410 ml water
100 gr sourdough starter
13 gr salt
75 gr corn kernels
75 gr black beans
50 gr Mexican cheese
1 jalapeno pepper
¼ red bell pepper
Tools
Dutch oven
Parchment paper
Bread lame
Scraper
Bowl
Scale
Proofing basket
Directions
Step 1
In a bowl mix the flour and water. Let it autolyze for an hour covered with a towel.
425 gr bread flour
75 gr whole wheat flour
410 ml water
Step 2
Add the starter and fold it into the dough. Rest for 30 min.
100 gr sourdough starter
Step 3
Add the salt and a sip of water. Mix until incorporated. Rest for 30 min.
13 gr salt
water
Step 4
Perform two coiled folds. 30 min rest in between.
Step 5
Spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.
Step 6
Stretch the dough to a thin layer and spread the add-ins on top. Try to avoid adding their liquids as well. This step is known as lamination.
75 gr corn kernels
75 gr black beans
50 gr Mexican cheese
1 jalapeno pepper
¼ red bell pepper
Step 7
Fold the dough and place it back in the bowl.
Step 8
Perform another 3 folds. 30 min rest in between. Let it rest for an hour before pre-shape.
Step 9
Pre-shape. 15-20 min rest.
Step 10
Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.
Step 11
The next day, preheat your dutch oven to 470F or 245C for an hour.
Step 12
Score the loaf directly from the fridge. Close the lid of the dutch oven and let it bake for 30 min.
Step 13
Remove the lid and bake for another 20-30 min (depends on how you like your crust).
Step 14
Let it cool on a rack for an hour before you slice it!
Step 15
Share it with your lovers, it’s too delicious to eat alone.
Step 16
YASSS!
