Hatch Chile Sourdough
A naturally leavened sourdough loaf filled with well-drained Hatch green chile and cubes of smoky Gouda cheese. A series of stretch-and-folds builds strength while distributing the savory additions throughout the dough, followed by an extended fermentation and overnight cold proof for deeper flavor and a well-developed crumb.
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Ingredients
- 1/2 cup 85 g smoked Gouda cheese, sliced into approximately 1/4-inch cubes
- 1 1/2 cups 375 g filtered water, warmed to roughly 88°F
- 1/3 cup 93 g active sourdough starter, maintained at 100% hydration
- 1/2 cup 85 g Hatch green chile, roasted or canned and thoroughly drained
- 2 1/4 teaspoons 14 g sea salt
- 4 cups 500 g bread flour (King Arthur all-purpose flour may be used as noted in the original recipe)
Instructions
- Add the flour, 88°F filtered water, sea salt, and active sourdough starter to a large mixing bowl. Combine thoroughly until the ingredients come together into a unified, cohesive dough with no significant dry patches remaining.
- Begin the stretch-and-fold sequence. Over the following 2 hours, complete four sets of stretch-and-folds, allowing approximately 30 minutes between each set.
- During the first set of folds, gently work the thoroughly drained Hatch green chile and 1/4-inch smoked Gouda cubes into the dough. The mixture may initially seem slick or difficult to handle because of the additions, but it should become progressively smoother and stronger with subsequent folds.
- After the folding period, leave the dough to ferment at room temperature for up to 8 hours. Allow it to continue until it appears noticeably expanded, puffy, and aerated.
- Once bulk fermentation is complete, form the dough into a round loaf. Transfer it upside down, with the seam facing upward, into a banneton or suitable bowl dusted with rice flour.
- Cover the shaped dough and place it in the refrigerator overnight. The extended chilled fermentation allows the loaf to proof gradually while further developing its flavor and texture.
- When ready to bake, place a Dutch oven inside the oven and preheat to 450°F for a minimum of 30 minutes.
- The loaf may be baked directly from refrigeration, or it can rest outside the refrigerator for approximately 1 hour to move closer to room temperature before baking.
- Carefully invert the proofed dough onto a sheet of parchment paper. Score the surface as desired so the loaf can expand in a controlled manner during baking.
- Wearing suitable oven mitts, carefully remove the fully heated Dutch oven. Lower the scored loaf, together with its parchment paper, into the hot pot.
- Carefully pour a few tablespoons of water between the parchment paper and the sides of the Dutch oven. The water will boil immediately upon contacting the heated surface, so use appropriate caution.
- Place the lid on the Dutch oven and bake the loaf at 450°F for 20 minutes.
- Remove the lid and continue baking for an additional 30 minutes, or until the crust develops a deep golden-brown color and the loaf produces a hollow sound when tapped.
- Remove the baked sourdough from the Dutch oven and place it on a wire cooling rack. Allow it to rest for at least 1 hour before slicing so the interior crumb can set properly.
Notes
Drain the Hatch green chile thoroughly before incorporating it into the dough, as excess liquid can make the dough more difficult to handle.
Cutting the smoked Gouda into approximately 1/4-inch cubes helps distribute the cheese more consistently throughout the loaf.
For the best crumb texture, allow the bread to cool until only barely warm before slicing. Cutting into the loaf while it is still hot may result in a gummy interior.