Organic Jalapeno Strawberry Stone Ground Einkorn Wheat Sourdough Bread

 The exciting thing about sourdough bread making for me is the experimentation. The chemistry involved is science but not exact science. When it comes to making sourdough bread sometimes not knowing the measurements and methods other bakers use can be a huge benefit. I am always tweaking measurements and timings just to see the outcomes. Yes, I have failures, but I learn from my failures and move on. This latest loaf of bread is no different.

I have been using Pyrex bread pans instead of Dutch ovens lately. It works very well. I prefer the shape of a bread pan loaf over the round shape of a Dutch oven. 

I took about 2 C of starter to about 5 cups of flour and I added approximately 2 cup of organic strawberry jam. I added a full cup of homemade pickled jalapenos without the juice. I added about 2 T Baja Gold salt. I then mixed it up and added a cup or so of water until the dough was fairly moist. I hand kneaded the dough in a stainless steel bowl and pinched it into a ball and turned it over. I lightly coated the bowl with extra virgin olive oil and I covered it and put it in a cold oven covered with a cloth. After 2 to 3 hours I once again hand kneaded the dough ball and I then divided it into half and formed 2 loaves and put them into the Pyrex bread pans with parchment paper. I lightly scored the top of the loaf before I put them back into a cold oven covered with a dish towel for about 5 hours. I then misted the top of the loaves with water and sprinkled some Baja Gold salt on the surface and put them into the refrigerator for about 6 hours covered with a dish cloth. At this point I took them out of the refrigerator and let them sit covered on the counter for about an hour. I pre-heated the oven to 350 with a large Dutch oven half filled with water on a lower rack in my oven. I cooked them uncovered for 70 minutes. I then let the loaves cool on a baking rack for about 30 minutes.

They were delicious and both the jalapenos and strawberry flavors were prevalent. 







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