Mexican Sourdough

Hola mis amigos! Cómo estás hoy? I have a special loaf for you today. This is a Mexican sourdough loaf. I decided to add all the toppings that come to my mind when I think of Mexican food! Corn, black beans, peppers, and cheese. The combination is unreal. Seriously guys the smell in our apartment now is unbelievable. ANDDDDD.... it is a full meal in every slice. You don't need to put anything on top. This is how I like my bread!



85% bread flour

15% whole wheat flour

82% hydration

20% sourdough starter

2% salt

15% corn

15% black beans

10% Queso Manchego cheese

1 jalapeno pepper

1/4 red bell pepper

Preparation steps:

- In a bowl mix the flour and water. Let it autolyze for an hour covered with a towel.

- Add the starter and fold it into the dough. Rest for 30 min.

- Add the salt and a sip of water. Mix until incorporated. Rest for 30 min.

- Perform two coiled folds. 30 min rest in between.

- Spread a sip of water on the working surface, it helps prevent the dough from sticking to the surface.

- Stretch the dough to a thin layer and spread the add-ins on top. Try to avoid adding their liquids as well. This step is known as lamination.

- Fold the dough and place it back in the bowl.

- Perform another 3 folds. 30 min rest in between. Let it rest for an hour before pre-shape.

- Pre-shape. 15-20 min rest.

- Shaping. Place in a proofing basket and let it rest in RT for an hour before you place it in the fridge to ferment overnight.

- The next day, preheat your dutch oven to 470F or 245C for an hour.

- Score the loaf directly from the fridge. Close the lid of the dutch oven and let it bake for 30 min.

- Remove the lid and bake for another 20-30 min (depends on how you like your crust).

- Let it cool on a rack for an hour before you slice it!

- Share it with your lovers, it’s too delicious to eat alone.



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