Baby Steps … to Bread

Jalapeno-Pepper Jack

Walnut, Raspberry Goat Cheese and Sun-Dried Tomato

About These…

Well, these two bakes just go to prove that even a failed attempt at preparation and execution can still result in some outstanding bread! Starting this bake too late, I ended up moving all the dough into a big glass measuring cup and placing it in the fridge. I was exhausted and at that point I just didn’t care. With only 100 grams of starter for two loaf’s, I wasn’t worried about continued fermentation in the fridge. Boy, was I wrong! I don’t think this dough slowed down one bit and I don’t know why. I noticed on the counter during the first two hours of bulk-fermentation that it was rising rapidly.

When I got up around 6am and peeked in the fridge, here is what I saw:

And then on the counter:

And finally in the Lodge Large Loaf Pan:

Summary

Both of these breads were amazing! The Jalapeno Pepper-Jack was really spicy, as I intended. This time I did not clean the seeds or pith from the two peppers. And the addition of spicy Pepper Jack helped. I just couldn’t get enough of this bread. And the toast it made was off the chart, good!

The Walnut, Sun Dried Tomato and Goat Cheese loaf turned out equally as good, but I only tried one slice. Otherwise my wife put a big dent in this bake. She really enjoyed it, only asking if I could chop the nuts down a little more next time.

Overall I was super happy with both breads. Why they proofed like they did, and the explosive growth of the Jalapeno Pepper Jack, remains a mystery. Maybe what I consider over-proofing really isn’t?? I’m not sure.