04/30/2024
Recipe for the bread I posted a couple days ago :)
Olive, Garlic, Jalapeño, and Goat Cheese Sourdough Bread
Ingredients:
125 grams active sourdough starter
300 grams water (room temperature)
500 grams organic all-purpose flour
10 grams salt
30 grams olive oil
21 grams honey
Olives (as desired)
Roasted garlic cloves (as desired)
Jalapeños (as desired)
Goat cheese (as desired)
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter and water. Stir until well mixed.
Add the organic all-purpose flour and mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse).
After the autolyse, add the salt, olive oil, and honey to the dough. Knead the dough until it becomes smooth and elastic, about 8-10 minutes.
First Rise:
Transfer the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. You can also refrigerate the dough overnight for a slower rise.
Preheat the Oven:
Preheat your oven to 500°F (260°C).
Shaping and Adding Fillings:
Once the dough has doubled in size, gently punch it down to release the air.
On a lightly floured surface, roll out the dough into a rectangle.
Spread olives, roasted garlic cloves, jalapeños, and crumbled goat cheese evenly over the surface of the dough.
Carefully roll the dough into a log and pinch the seams to seal.
Final Rise:
Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the dough loosely with plastic wrap or a damp cloth and let it rise for another 1-2 hours, or until it has doubled in size.
Baking:
Once the dough has risen, reduce the oven temperature to 425°F (220°C).
If using a baking sheet, you can optionally transfer the dough onto a preheated pizza stone in the oven for a crisper crust.
Bake the bread covered with a lid or aluminum foil for 40 minutes to allow it to steam and rise properly.
Remove the cover and continue baking for an additional 25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
If you have a thermometer, you can also check the internal temperature of the bread, which should register between 205°F and 210°F (96°C - 99°C).
Cooling:
Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing.
Enjoy!
Slice the cooled bread and serve it as desired. It's delicious on its own, with butter, or alongside soups and salads. Enjoy your homemade Olive, Garlic, Jalapeño, and Goat Cheese Sourdough Bread!
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