Sourdough Inclusion Loaf: Chili Crunch, Cheese + Garlic

Sourdough Inclusion Loaf:
Chili Crunch, Cheese + Garlic

Dough:
100g active starter (½ cup)
325g water (1⅓ cups + 1 Tbsp)
500g bread flour (4 cups)
10g salt (1¾ teaspoons)

Inclusions:
10-15g @momofuku Chili Crunch (2-3 tsp.)
115g mozzarella, cubed (¾ cup)
15g parmesan, shredded (¼ cup)
15g roasted garlic, room temp. (1-2 Tbsp.)

Directions:

1. Mix starter, water, flour and salt together. *Bulk fermentation starts NOW!

2. Immediately after mixing your dough, dump onto counter and do 5 minutes of slap & folds. Cover dough & let rest at room temp.

3. Add inclusions in 3 rounds (30 min apart):
*Cover dough in between.
Chili crunch
Cheese
Roasted garlic

4. Cover your dough and leave at room temp. to finish bulk fermentation.

5. Shape dough and transfer to proofing basket.

6. Cold proof dough in the fridge for 12-48 hours.

7. Preheat oven to 450°F with your empty Dutch oven inside for 45 minutes. Bake at 450°F:
32-35 minutes covered
10-12 minutes uncovered

8. Transfer dough to cooling rack and let it cool completely before slicing.

🧄 Roasted Garlic:
Cut off top of 1 garlic bulb. Place on foil. Drizzle with olive oil and a pinch of salt. Loosely seal foil and bake at 400°F for 35-45 minutes.
*Let garlic cool before adding it to your dough.

I hope you love this loaf as much as I do! Please let me know if you have any questions 💛

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