Cheddar Jalapeño Brot Recipe | Epic

Step 1

Mix with a wooden spoon or rubber spatula 4 cups (500 g) all -purpose flourPresent 1 el. Diamond crystal or 1¾ tl. Morton Kosher’s saltPresent a ¼-az. Envelope instant yeast (approx. 2¼ tl.)And 1 ¾ cups of warm water In a large bowl until flour is hydrated and a very shaggy dough forms for about 1 minute. Cover the bowl with plastic film and let the mixture sit for 15 minutes at room temperature.

Step 2

Place a small bowl of room temperature water on the work surface to get easy achievement. Uncover the dough and stretch a side of the dough with a damp hand and stretch again and again to meet opposite the side. Turn the bowl 90 °. Repeat the process 3 times and turn the bowl after each fold. (This places 1 full.) If the dough does not always extend around the opposite side, simply strive for the middle. Modern her hands again and shake excess water when the dough feels sticky. Cover the dough and let it sit for 30 minutes (set a timer). Repeat the folding process to create the full fold for a total of 3 more folds for a total of 1 hour and 30 minutes. After the last full fold, the dough should be much smoother and narrower.

Step 3

Add about half of 4 Jalapeños, halved in the longitudinal direction, cut into ½ “piecesAnd an 8- ° C. Block Sharp Orange Cheddar, cut into ½ “cubesTo the dough, press pieces in and stretch the dough over yourself to distribute evenly. Repeat this with the remaining Jalapeños and Cheddar. (You don’t have to be precise; some parts will fail.)

Step 4

Transfer the dough to a generously floured surface, the dust with flour and shape it in a narrow round ball by pushing the dough back with your hands and pulling it to you. (Not many pieces of Jalapeño or Cheddar should jump out. Try to keep them as far as possible inside.) Dust dough with more flour. Dust a kitchen towel with flour and put in a high -sided bowl to guide yourself. Place the dough, smooth side down (seam side up) on the towel in the bowl. Cover the bowl with plastic film. Let the dough sit in a warm, dry point until it is swollen for about 45 minutes.

Step 5

Place a rack in the middle of the oven and place a large Dutch oven with a lid in the middle of the rack. Preheat to 450 °.

Step 6

Place a 12 x 12 “” Leaf parchment paper on the surface. Cut a 2 “-from in every corner and cut it into the middle (this should create a kind of loop). Place on a large plate. Place the plate lined with a parchment on the bowl and turn the bowl and plate around in a movement to carefully pull out the dough in the middle of the parchment (try not to empty or ruin your shape). are coated Vegetable oilCut an X in the middle of the dough. With parchment paper, you very carefully lower the dough on parchment in the center of the Dutch oven. Cover the pot and bake for 35 minutes.

Step 7

Remove the lid from the pot and reduce the oven temperature to 375 °. Bake bread until the crust is browned deeply, 60 to 90 minutes further. Carefully switch the loaf onto a rust and let it cool before cutting (approx. 2 hours).