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Mexican Themed Sourdough

cook:

20 h

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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! Vamos!!

1 loaf

US

original

metric

Picture for Mexican Themed Sourdough

1 loaf

US

original

metric

Ingredients

bread flour

425 gr bread flour

whole wheat flour

75 gr whole wheat flour

water

410 ml water

sourdough starter

100 gr sourdough starter

salt

13 gr salt

corn kernels

75 gr corn kernels

black beans

75 gr black beans

Mexican cheese

50 gr Mexican cheese

jalapeno pepper

1 jalapeno pepper

red bell pepper

¼ red bell pepper

Directions

Step 1

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

bread flour

425 gr bread flour

whole wheat flour

75 gr whole wheat flour

water

410 ml water

Step 2

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

sourdough starter

100 gr sourdough starter

Step 3

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

salt

13 gr salt

water

water

Step 4

Perform two coiled folds. 30 min rest in between.

Step 5

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

Step 6

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.

corn kernels

75 gr corn kernels

black beans

75 gr black beans

Mexican cheese

50 gr Mexican cheese

jalapeno pepper

1 jalapeno pepper

red bell pepper

¼ red bell pepper

Step 7

Fold the dough and place it back in the bowl.

Step 8

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

Step 9

Pre-shape. 15-20 min rest.

Step 10

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.

Step 11

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

Step 12

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

Step 13

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

Step 14

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

Step 15

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

Step 16

YASSS!

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