Ingredients
Scale
- 550 g bread flour
- 375 g water
- 100 g active sourdough starter
- 11 g salt
- 120 g pepper jack cheese cubed
- 40 g jalapeños chopped
- 30 g bacon bits cooked and chopped
- 20 g green onions sliced
- 6 –8 g frank’s redhot buffalo seasoning
- 4 g ranch powder
- 30 g. pepper jack cheese cubed
- 1 slice bacon cooked & chopped
- scallions sliced
- buffalo and ranch seasonings
- 2 t. melted butter
- 1 t. buffalo sauce about 1 tbsp
- prepare more bacon, scallions and parmesan cheese to freshly grate on top!
Instructions
- Combine water, sourdough starter, salt, and bread flour; let it rest for 30 minutes.
- After 30 minutes, perform the first stretch and fold, adding half of the inclusions.
- Wait another 30 minutes, then perform the second stretch and fold, incorporating the remaining inclusions.
- Let the dough bulk ferment until it doubles in size.
- Pre-shape the dough and allow it to rest for 20 minutes.
- Stretch out the dough and add inclusions for laminating, then shape it for the final time.
- Proceed with cold proofing the loaf.
- Bake in a preheated Dutch oven at 450°F for 25 minutes covered, then 18 minutes uncovered.
- As soon as it comes out of the oven, brush the loaf with the buffalo sauce mixture and add extra toppings for garnish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the amount of jalapenos to suit your taste preferences.
Make sure to use fresh ingredients for the best flavor.
This loaf pairs well with additional ranch dressing for dipping.
- Prep Time: NA
- Cook Time: NA
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg