Imagine sinking your teeth into a crispy, golden-brown crust, only to reveal a soft, cheesy, and slightly spicy interior. Sounds like a dream come true, right? Well, buckle up, folks, because today we're diving into the world of artisanal bread-making with a recipe that will take your taste buds on a wild ride: Hearth Baked Chile Cheese Sourdough! With its perfect balance of tangy sourdough, melted cheese, and subtle heat from the green chiles, this recipe is sure to become a staple in your kitchen. So, what are you waiting for? Let's get started and uncover the secrets to baking this mouthwatering masterpiece!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1 cup sourdough starter
- 1 cup water
- 1 cup shredded cheese
- 1-2 chopped green chiles
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine bread flour and salt, creating a well in the center.
- Add sourdough starter and lukewarm water into the flour well, mixing gradually to form a shaggy dough.
- Knead the dough on a floured surface for 10-12 minutes until smooth and elastic, developing gluten structure.
- Fold in shredded cheese and chopped green chiles, ensuring even distribution throughout the dough.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm environment for 3-4 hours until doubled in size.
- Gently punch down the dough and shape into a round loaf, creating surface tension by tucking edges underneath.
- Dust a proofing basket or bowl with flour and place the shaped loaf inside for a second rise, approximately 1-2 hours.
- Preheat a hearth stone or heavy cast-iron Dutch oven to 450°F (232°C) for at least 30 minutes.
- Score the top of the loaf with a sharp knife, creating decorative patterns to allow steam escape.
- Carefully transfer the loaf onto the preheated stone or into the Dutch oven, using parchment paper if needed.
- Bake for 35-45 minutes, creating steam by spraying water into the oven during the first 10 minutes.
- Remove when crust is golden brown and internal temperature reaches 205-210°F (96-99°C).
- Cool on a wire rack for at least 1 hour before slicing to allow internal structure to set.
Tips
- To ensure your Hearth Baked Chile Cheese Sourdough turns out as amazing as it sounds, follow these expert tips:* Make sure your sourdough starter is active and bubbly before using it in the recipe. * Don't overmix the dough, as this can lead to a dense and tough bread. * Use high-quality cheese that melts well, such as cheddar or Monterey Jack. * If you don't have a hearth stone or Dutch oven, you can use a regular oven with a baking stone or baking steel. * Keep an eye on the internal temperature of the bread to ensure it reaches the perfect 205-210°F (96-99°C). * Let the bread cool completely before slicing to allow the internal structure to set.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 9g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
