Jalapeño-Cheddar Sourdough Bread
Maurizio Leo · theperfectloaf.com · 2021 · 2 loaves
Against 152 sourdough bread recipes
More sweetener than 94% of recipes and less starter than 76%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More sweetener than 94% of recipes: 4.1% of the flour weight against the typical recipe's 0%.
- Less starter than 76% of recipes: 19% of the flour weight against the typical recipe's 25%.
- More water than 76% of recipes: 75% of the flour weight against the typical recipe's 68%.
- Salt in the middle half of recipes: 1.8% of the flour weight against the typical recipe's 2%.
Ingredients (13)
- 36g medium-protein bread flour or all-purpose flour36 g
- 36g whole wheat flour36 g
- 72g water72 g
- 7g ripe sourdough starter7 g
- 593g medium-protein bread flour or all-purpose flour593 g
- 132g whole wheat flour132 g
- 42g whole rye flour42 g
- 210g Sharp cheddar cheese, shredded or cubed210 g
- 67g Jalapeño, finely diced (1-2 large peppers)67 g
- 34g Honey34 g
- 558g water (water 1 + water 2)558 g
- 15g salt15 g
- 149g levain (from above, made in step 1 below)149 g
flour 839 gbatter 1951 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.
- Starter19% · 23rd percentile · median 25%
- Water75% · 78th percentile · median 68%
- Salt1.8% · 25th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener4.1% · 95th percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 450°F
- Time
- 60 minutes
- median 30 minutes
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