Let's Make Some Great Sourdough | Same Day Jalapeño Cheddar Sourdough with a twist!

If you love jalapeño cheddar sourdough, you'll love this same day sourdough. One of the best things you can do as a sourdough baker is to experiment with different flours and flour blends. You'll take your sourdough to the next level. The twist in this recipe is the use of semolina flour. Recipe: 400g Water 110g Sourdough Starter 250g Trailblazer T85 Bread Flour 250g Bob's Red Mill Artisan Bread Flour 50g Super Fancy Duram Wheat Semolina Flour 12g Salt 1/2-tsp Diastatic Malted Barley Flour (optional) 1-large Jalapeño (sliced) 1/2c Sharp Cheddar Cheese (cubed) One thing to note, I laminated my dough after about 2.5hrs of fermentation in a warm oven. After laminating, I let it rest for 20-mins on the counter, then I pre-shaped the dough and let it rest for another 20-mins before final shaping. I also let it rest in the banneton for 20-mins on the counter before closing the seam. The temperature on my counter (in my kitchen) was cooler than a warm oven so I didn't over ferment.