How to Make Jalapeño Popper Sourdough with Summer Peaches
Learn how to make Jalapeño Popper Sourdough with summer peaches by combining cream cheese, jalapeños, and peaches into one sourdough loaf.
Equipment
- Measuring cups
- Silicone spatula
- Stand Mixer with dough hook attachment
- Large Bowl
- Dough whisk
- Food scale
- Large knife
- Cutting board
- Banneton basket
- Plastic bag/tea towel
- Sourdough score
- Parchment paper
- Dutch oven/loaf pans
Ingredients
For Feeding Your Starter
- ½ cup Bread flour or all-purpose flour
- ½ cup Whole wheat flour
- 1 - 1½ cups Warm water
For the Dough
- 475 g All-purpose flour
- 112 g Active sourdough starter
- 307 g Warm water
- 10 g Salt
- 1 cup Chopped jalapeños
- 1 cup Chopped peaches
- ½ block Cream cheese
Instructions
1. Feed Your Starter the Night Before
- Ideally, you'll want to feed your starter 4 - 6 hours before making your loaf. This timeframe is ideal for the summertime, but if your house is on the cooler side or you're making this during the colder months, your starter might take longer to rise. To make sure your starter is ready to use first thing in the morning, I would recommend feeding it the night before.
2. Mix the Dough
- First, mix your active starter (112g) and warm water (307g) together using a whisk. This will make sure the starter is evenly distributed which is important during bulk fermentation.
- Next, add your flour (475g) and salt (10g) to the mixer. Make sure these ingredients are also well-combined.
- Once all of your ingredients are in the bowl, use the dough hook attachment to combine everything. Keep your mixer on the lowest setting.
- Once your dough comes together and isn't sticking to the sides of the bowl, let it sit for 45 minutes before doing stretch and folds.
3. Stretch & Folds
- You do not need to be precise with stretch and folds at all! The goal is to build up gluten strength within the dough. There is no set time or exact amount of times you need to repeat this process. As long as your dough is starting to develop some structure and becomes less sticky, you are doing it right!
- Before you do your first round of stretch and folds, add in the chopped jalapeños and peaches. Adding your inclusions before your stretch and folds will evenly disperse them throughout the dough. Your bread is more likely to bake evenly when the extra hydration from the inclusions is evenly spread out.
- Now that your inclusions have been added, the general guide I tend to follow is three rounds of 3 - 4 stretch and folds every 30 minutes. For example:12:00pm: 3 - 4 stretch and folds (round 1)12:30pm: 3 - 4 stretch and folds (round 2)1:00pm: 3 - 4 stretch and folds (last round)
- After this, your loaf should not be sticky anymore and should have good structure. The jalapeños and peaches should also be mixed in really well.
4. Bulk Fermentation
- Leave the dough in the mixing bowl on the counter and cover with a tea towel. Allow for a minimum of 8 - 12 hours for bulk fermentation or when the dough doubles in size. The moisture from the peaches and jalapeños might make this stage last a bit longer than usual.If you want a fool-proof way to know when your loaf is done fermenting, check out the bulk fermentation chart by The Sourdough Journey on Instagram. This chart will show you what temperature your dough should be when it's done at this stage. So incredibly helpful!
5. Cold Proofing
- If you have the time, I would highly recommend cold proofing your loaf for this recipe. I typically keep my loaves in the fridge for about 12 hours (overnight). The loaf rises a bit more in the fridge and it is a little more sour. The taste is incredible!
6. Final Shape
- Preheat your oven to 425 degrees and your dutch oven/loaf pans before the final shape.
- Once your loaf is ready to be pulled out of the fridge, pinch the dough together down the middle to make the dough tighter.
- Roll out parchment paper and sprinkle flour on the paper before flipping the pinched side down.
7. Score & Bake
- Sprinkle flour on top of your loaf and score your loaf down the middle. I made a few more cuts since this is where we will add in the cream cheese.
- Place your loaf in your preheated dutch oven or loaf pans, and bake at 425 degrees for 25 minutes with the lid on and 25 minutes with the lid off. Enjoy!