Paprika and Cheddar Infused Sourdough Bread
Ingredients
- 60 grams leaven (made with 10 grams 100% hydration active starter, 25 grams whole wheat flour, 25 grams water)
- 300 grams water
- 390 grams bread flour
- 8 grams fine sea salt
- 5 grams honey
- 4 teaspoons freshly ground Hungarian paprika
- 90 grams sharp white cheddar cheese
Preparation
Prepare leaven using 10 grams active starter, 25 grams whole wheat flour, and 25 grams water to make 60 grams.
Mix 60 grams leaven with 300 grams water, 390 grams bread flour, 8 grams fine sea salt, and 5 grams honey.
Perform 3 folds during bulk fermentation.
Mix in 4 teaspoons freshly ground Hungarian paprika and 90 grams cheese before shaping.
Shape the dough and place it in the fridge for fermentation.