I made this bread yesterday and baked it this morning. My senior citizens loved it. It was super spicy, but not over hot. It had a good balance of ingredients. I will however, bake it five minutes longer to have an internal temp of 205* I’m prepping my second loaf for one of my seniors now.
I love you man, you are a great motivation and your passion and love is contagious, I'm very grateful to you for your videos. God bless you. I've had a beautiful opportunity to actually open up a small sourdough bakery in a small town in spain and I'd say you and your team were a great spark in that ❤
Thank you so much for your videos. I started making bread in January. I finally found a recipe that worked for me. My bread now rises! My Jalapeño Cheddar bread has come out perfect. This week I tried garlic and Jack. Wow! Best loaf yet. Love the tips. Henderson NV.
Thank you for sharing this video. I love your passion for seeking out the best path and being open to experimenting and making adjustments using the scientific method. As a humble home baker, I often have dreamed of what you have done. It has been great fun watching your expansion, changes, and staying humble...thank you for taking us along.
🌟I vote for the fresh-cut inclusions.🌟 (My grandmother made her chocolate-chip cookies with less chocolate morsels than the recipe called for because she could see that the excessive bits weren’t properly included in the dough. She shaped each cookie plumply (not just dropped on the sheet) and gently poked all the chocolate into the dough before baking. No burned chocolate-chips, excellent and professional looking cookies.) The extra time and care it takes to make it better puts the finished product in it’s own class.
I have come to appreciate those endeavors/professions that can best translate to the average person without experience/skill on UA-cam. You express everything UA-cam is known and loved for, in a way that the widest possible viewer base can be reached. It's still a marvel what you have already achieved, but it's equally marvelous that you had the vision from a time of simply being open minded and receptive to your home and family. Respect.
I have been watch several of your videos and always learn something new. I love that you have such a love for baking. the only time that I had such joy was when I worked at the VA Hospital, serving others. Anyway Why I felt moved to say something was when I watched the one where your Nabour was going you problems over nothing all. I agree with you. You was afraid of hurt people feeling, but everyone needs a place to vent. I Know I am not a writer can't spell anything right. I love what you doing keep up the great work.
I'm just renewing my love for sourdough. Love the videos. Sadly, in the US, if you go to the store and it's called cheese, legally, it only has to contain 51% real cheese. 49% of it could be fillers, binders, emulsifiers, coloring, stabilizers, mold inhibitors, etc... I am fortunate to live in an area where we have a lot of dairies, so I usually go right to the place the cheese is made to get it, so I know what it really is. The loaves you make are truly something. As a home baker who bakes between 2 and 4 loaves and maybe some mini boules for bread bowls once or twice a week, it's tough when something doesn't turn out and you're trying to figure it out. On a commercial scale it has to be that much more frustrating and expensive when something happens so I appreciate you sharing your knowledge with the world so we can see what others run into
a small but very useful tip i got when i was working in the kitchen that id like to share. load your trays on the trolley rack from bottom to top just so you see if there's already a tray loaded on the other half of one rack. this way, you dont accidentally push the other tray out of the rack. it's easy to forget which rack has already a tray loaded in a busy kitchen. :) love your very informative videos. keep em coming!
Wish I could've been there for the sampling of that delicious looking bread 🤤... I bake a combo of onion, garlic and red pepper flakes fried together, then mixed with cubed cheddar cheese (not the American version) done as an inclusion in my dough. What I'm taking away from this is that my dough needs to be drier... will experiment with that. Thanks so much for sharing 🥰
I was already aware that pre shredded cheese had a coating, albeit I didn’t know exactly what it was. Good to know. I personally love heat, but I love pickled foods, and jalapeños are no exception. I prefer the taste of pickled jalapeños in bread products vs fresh jalapeños. I make my jalapeño and cheddar sourdough loaves with cubed cheddar and pickled jalapeños. This is the right mix of ingredients for me personally.
I also like using cubed cheese rather than grated when I make cheese and jalapeno sourdough, I find if I use grated cheese, it just disappears (I grate my own, even a sharp cheddar disappears).
a lot of shredded cheese has rice flour coating, not cellulose. I just checked my costco mozzarella and it's rice flour. But cubed looks so much better than shredded, so no question.
Agreed. I prefer the pickled jalapeños with the cube cheese, but as far as cheese goes, I used aged white cheddar it blends in with the loaf you can't even see it, but you can taste it and if you wanna kick it up a notch try everything bagel seasoning on top.
I just made my fourth loaf of sourdough bread and tried jalapeño cheddar this time. It turned out delicious but it has a swirl shape in the middle where the jalapeños and cheese prevented the layers of dough from combining after I shaped and baked my loaf. I’m growing some jalapeño in my garden this year and can’t wait to try fresh inclusions. I’m also going to try kneading them into the dough like you did. Thanks for the tip about draining the pickled jalapeños too. I’m learning a lot from your channel.
I've made jalapeno cheddar loaves twice after watching your garage bakery video from a couple of years ago. This video shows you including powdered mild and brown sugar (did I miss that before?). Can you share the bakers percentages for the milk and sugar? Your videos were my constant companion during the Covid years and I will always be grateful for you getting me into sourdough bread making. You should write a book!
Interesting the point about the colour of the cheddar. Here in the UK, where the original cheddar comes from, we would consider that colour too orange and artificial looking. It's reassuring and typical of your values that it comes from natural spice. It's usually more of a creamy pale yellow here and crumblier, the more mature it is. Sounds like a delicious loaf!
Nothing wrong with white cheddar. 😉. Spooky we made this today and now watching your video. Really enjoy your channel. Lactose intolerance may not be able to enjoy the milk additives - most cheddar is not an issue. If you have not looked into FODMAP, suggest you do.
Cellulose is in fact a sugar. "...ose," means sugar, But, is a LONG chain sugar. Cellulose is, basically, sawdust. Some animals can digest it, but, we can't. It is not a "preservative." It just keeps the shreds from sticking together. (That would make it a "shred preservative" not a cheese preservative.) steve
Another thing that crossed my mind in regards to using the pickled jalapeños. Does the pickling juice and in particular the vinegar element not kill of the starter as well? Another reason to go for fresh ingredients, will try this loaf next time I bake!
As a professional baker myself i agree about the Time to shred the cheese and etc but I would say there are machines that shred whole cheese that can save time in a bakery. I think as a baker there is a balance between artisanal functions and practical using machines where it's beneficial.
I just made my first loaf and I have to say I absolutely love this recipe! I did use shredded, my opinion, it will be cu ed here on out! I'm a cheese person so I need more! What are your serving suggestions for jalapeno cheese bread?
I want to make this! What if you used the cubed cheese and add some shredded as well. Then you get the best of both worlds. plus I’d process the peppers down more so its incorporating more uniformly in the dough.
Another excellent video!!! I have one comment on your thinking about cost. I think it is a mistake to try and make labor a variable cost. If it takes an extra half hour to process fresh ingredients, it doesn't change the cost of the ingredients in each loaf. The time is a fixed cost...that is...if you choose to use already processed ingredients (saving you 30 minutes of time), you don't realize the savings unless that half hour of labor is sent home early...which almost never happens as that 30 minutes will be spent doing other necessary things. Congratulations on your business....been watching from the beginning!!
Very nice and informing video. I have one question, I couldn't find in your video. Online there are people who trade or sell their sourdough starter, and even though it would be fun to have a starter from someone in South Africa, or Portugal or the US, the first time I feed the dough, I think I change it from the original already? (Other ingredients, water, climate). I got from a friend a sourdough starter made from apple peels and raisins, but when I got it I feed it with my water and my rye flour... So my question is, is it worth it to use any of those other starters? Or just keep using my own trusty starter)
Def agree with the cheese situation, the block is well worth the time investment every time. I make jalepeno ched sourdough all the time, i usually use pickled jalepenos just because i love the taste, but i do like the idea of doing like half fresh and half pickled
You can also invest in tools that make prepping whole ingredients faster, a good mandolin would make processing those jalapenos take perhaps a quarter of the time.
there are food processor and stand mixer attachments that will give you a coarse cheese grate, which should save some labor time and make things less annoying, while still avoiding the major downside of anti-caking agents
Hey y’all, I don’t normally watch a whole lot of your videos, but I always love your content when I slip in. Obviously you do what works best for you, but in this episode I was just thinking that y’all might really benefit from a food processor. Not only do most processors have attachments to shred cheese, but also to chop thin slices of vegetables pretty quickly as well. Maybe you aren’t using it for a reason, but if it were an option itd significantly decrease some prep time. :)
Just made 2 gorgeous loaves. Started with 1000 g of flour about 30% was whole wheat. Baked in a Dutch oven at 425F--wanted a softer crust so I could slice thinly. The only thing I was a bit unhappy about was that I used a medium sharp cheddar which completely melted. I think I want a cheese that doesn't melt so completely--melt but leave a bit of soft not completely melted core. I'm thinking a sharper cheddar or maybe Emmenthaler.
I use Claire Saffitz as a starting point--hydration etc. I do a long autolyse--at least an hour. After the mix, I use a KitchenAid, I make sure the dough is well rested before I start the stretch & folds. I add the cheese & jalapenos during the 1st stretch & folds. I use about 8 oz of a medium cheddar---for me this still works the best---& 4 to 6 jalepenos. Cut both the size that Proof bread does. I preheat the dutch oven at 500f then immediately drop the temp to 450f. I bake covered until the dough reaches 140F before removing the lid to complete baking finished temp 200+F. BTW I use 70% bread flour & 30% whole wheat. Also Claire uses a very high hydration so I withhold about 50 grs of water & do a bassinage. I hope this is clear enough. I'll try to answer any questions but I'm not an expert.
Hi Jon; I have watched your channel a LOT. I experimented with your recipes and even purchased the White Sonora Wheat grains and my loaves turned out incredible. I have had much experience with Tartine loaves through Chad Robertson as well. My questions is this; I am experimenting with the Jalapeño Cheddar loaves and I'm not sure how much butter to incorporate for 2 loaves? I went ahead and guessed about 30 grams per loaf. Hopefully I'll get an answer from you? Thanks for the vids! Lynn
Does anyone have a recipe similar to this one he's using? I normally make my sourdough breads with just flour water and salt, but wanted to try this jalapeno cheddar loaf with the butter and sugar. I thought about using a brioche sourdough recipe, but I'm not so sure that is the flavor I'm going for.
One thought, couldn’t you just get the whole blocks of cheese nd then shred it yourselves thus getting the benefit of no preservatives but eliminating the challenges with the cubes? I’m sure you’ve e considered this and my guess is that it’s pretty clumpy when you shred it yourself? I worked in an Italian restaurant and we used to shred our own cheese from large blocks and it’s a bit clumpy but not bad and easily broken up as you place it.
Fresh product for sure... but with some changes.... use a wire cutter or better cheese cutting tools for processing the cheese and even a simple food processor for slicling the jalapenos or having someone else prep the ingredients for the bake i think would be more efficient.... just my thoughts
What I like to do with my jalapeno cheese breads is to use a smoking gun to add flavor to the jalapenos and cheese. Litchi/lychee or peach wood seems to pair well with them.
There's this cafe on the corner and they happen to make the best Breakfast Bagel SlumWitch`es : The Southwest Wake Up Breakfast Bagel. $9.10 Egg, andouille sausage and cheddar cheese on your choice of bagel. Anywho, I was carrying on a conversation with the nice staff up there at the cafe and mentioned what could possible make the bagel breakfast Samitch better?, and i said, " Sage Sourdough Bagels ' snd they agreed, and their experts like you.
You might want to check with a local metal fabricator there's probably a device out there to cubed cheese you just don't know about it metal fabricator might be able to make one. if you are going to make that particular bread more often
An observation, it looks like you weighed the brined jalepenos before straining in the chinois. This leads me to believe that you're not getting the same ratio between pepper and cheese between the 2 versions.
Successfully save money everywhere so it can be directly put back into the ingredients. BEST foods stand out, make moar money. A commercial wall mount fry slicer, and a mandolin. 😊 Edit: most food processors have many slicer, and grater attachments. Rapid!
We autolyse just about every bread we make with the exception of croissants. Recently I put together a mixing video on croissants so perhaps you are thinking about that.
Cellulose is fiber, the same stuff is found in wheat bran, vegetables, fruits. It's good for us, even if it comes from sawdust. It makes the cheese behave differently and not ideal for all uses but it isn't an ingredient we should avoid eating.
@22:57, Jon, I don’t think you need to convince your staff to do anything, you are the boss. 😂 If you feel something should be done one way, then just make it happen.
Good leaders explain why decisions are made and make sure their team understands the reasoning. Just saying "Do the thing." Without reasoning to back up ends up alienating those who do the work.
The fresh ingredients seem like a better route when producing an artisan premium product. I would think fresh shredding the cheese and dicing the jalapeño to give a more even distribution of flavor and have a more consistent bread could be a good path. And using a food processor would reduce the labor but allow for the use of fresh ingredients.
The fresh Jalapeno becomes unpleasant in its texture after a day in the bread IMHO. Cubed cheese is a much better addition than shredded. They also tend to add flour to shredded cheese to separate it, which throws off some measurements. Goin to dehydrate some fresh Jalapenos and see how they work. Should improve texture is my belief.
I made this bread yesterday and baked it this morning. My senior citizens loved it. It was super spicy, but not over hot. It had a good balance of ingredients. I will however, bake it five minutes longer to have an internal temp of 205* I’m prepping my second loaf for one of my seniors now.
Can you post the bakers percentages you used? Please and thanks!
I love you man, you are a great motivation and your passion and love is contagious, I'm very grateful to you for your videos. God bless you. I've had a beautiful opportunity to actually open up a small sourdough bakery in a small town in spain and I'd say you and your team were a great spark in that ❤
Thank you so much for your videos. I started making bread in January. I finally found a recipe that worked for me. My bread now rises! My Jalapeño Cheddar bread has come out perfect. This week I tried garlic and Jack. Wow! Best loaf yet. Love the tips.
Henderson NV.
Thank you for sharing this video. I love your passion for seeking out the best path and being open to experimenting and making adjustments using the scientific method. As a humble home baker, I often have dreamed of what you have done. It has been great fun watching your expansion, changes, and staying humble...thank you for taking us along.
🌟I vote for the fresh-cut inclusions.🌟 (My grandmother made her chocolate-chip cookies with less chocolate morsels than the recipe called for because she could see that the excessive bits weren’t properly included in the dough. She shaped each cookie plumply (not just dropped on the sheet) and gently poked all the chocolate into the dough before baking. No burned chocolate-chips, excellent and professional looking cookies.) The extra time and care it takes to make it better puts the finished product in it’s own class.
I have come to appreciate those endeavors/professions that can best translate to the average person without experience/skill on UA-cam. You express everything UA-cam is known and loved for, in a way that the widest possible viewer base can be reached. It's still a marvel what you have already achieved, but it's equally marvelous that you had the vision from a time of simply being open minded and receptive to your home and family. Respect.
GOD! I wish I could work there!really love it❤
The finished product.....ABSOLUTELY GORGEOUS!!!!
I have been watch several of your videos and always learn something new. I love that you have such a love for baking. the only time that I had such joy was when I worked at the VA Hospital, serving others. Anyway Why I felt moved to say something was when I watched the one where your Nabour was going you problems over nothing all. I agree with you. You was afraid of hurt people feeling, but everyone needs a place to vent. I Know I am not a writer can't spell anything right. I love what you doing keep up the great work.
When forty minutes go by like it was four! Wow PROOFers, wow! All the bets and greetings from Atlanta.
Love the look of the real ingredients. I'm sure it would taste better. Thanks for all of your lessons. I really appreciate😊
I'm just renewing my love for sourdough. Love the videos. Sadly, in the US, if you go to the store and it's called cheese, legally, it only has to contain 51% real cheese. 49% of it could be fillers, binders, emulsifiers, coloring, stabilizers, mold inhibitors, etc... I am fortunate to live in an area where we have a lot of dairies, so I usually go right to the place the cheese is made to get it, so I know what it really is. The loaves you make are truly something. As a home baker who bakes between 2 and 4 loaves and maybe some mini boules for bread bowls once or twice a week, it's tough when something doesn't turn out and you're trying to figure it out. On a commercial scale it has to be that much more frustrating and expensive when something happens so I appreciate you sharing your knowledge with the world so we can see what others run into
You are so correct about giving the dough the proper amount of bulk proofing. If it's not enough the final product will be flatter and smaller.
a small but very useful tip i got when i was working in the kitchen that id like to share. load your trays on the trolley rack from bottom to top just so you see if there's already a tray loaded on the other half of one rack. this way, you dont accidentally push the other tray out of the rack. it's easy to forget which rack has already a tray loaded in a busy kitchen. :) love your very informative videos. keep em coming!
!
😊
This has got to be the most unbelievable bread ever
Great results! Vote Fresh! Thanks once again for a fine demonstration! Proof is in the Proof!
A lot of knowledge here, love the video
Wish I could've been there for the sampling of that delicious looking bread 🤤... I bake a combo of onion, garlic and red pepper flakes fried together, then mixed with cubed cheddar cheese (not the American version) done as an inclusion in my dough. What I'm taking away from this is that my dough needs to be drier... will experiment with that. Thanks so much for sharing 🥰
John this is a such great information. I hope you and yours are well?
I love these videos they are so informative and therapeutic.🌸
IMO the whole/fresh ingredients RULE. Keep it up!!!
I was already aware that pre shredded cheese had a coating, albeit I didn’t know exactly what it was. Good to know.
I personally love heat, but I love pickled foods, and jalapeños are no exception. I prefer the taste of pickled jalapeños in bread products vs fresh jalapeños. I make my jalapeño and cheddar sourdough loaves with cubed cheddar and pickled jalapeños. This is the right mix of ingredients for me personally.
I also like using cubed cheese rather than grated when I make cheese and jalapeno sourdough, I find if I use grated cheese, it just disappears (I grate my own, even a sharp cheddar disappears).
a lot of shredded cheese has rice flour coating, not cellulose. I just checked my costco mozzarella and it's rice flour. But cubed looks so much better than shredded, so no question.
Agreed. I prefer the pickled jalapeños with the cube cheese, but as far as cheese goes, I used aged white cheddar it blends in with the loaf you can't even see it, but you can taste it and if you wanna kick it up a notch try everything bagel seasoning on top.
Could you fold in after bulk fermentation?
could you cube using a heavy duty french fry cutter?
I noticed the two different heights of the work counters. Why the difference and, what are their heights?
I work on the bakery , cheddar jalapeno is one of the most selled breads :)
I just made my fourth loaf of sourdough bread and tried jalapeño cheddar this time. It turned out delicious but it has a swirl shape in the middle where the jalapeños and cheese prevented the layers of dough from combining after I shaped and baked my loaf. I’m growing some jalapeño in my garden this year and can’t wait to try fresh inclusions. I’m also going to try kneading them into the dough like you did. Thanks for the tip about draining the pickled jalapeños too. I’m learning a lot from your channel.
Does anyone have a guess of the percentage of levian/mother starter?
Awsome video! I want that bench scraper!!! What was the name of the master baker from Portugal?
👍🙏THANK YOU! You are an amazing teacher!!! 😊
I've made jalapeno cheddar loaves twice after watching your garage bakery video from a couple of years ago. This video shows you including powdered mild and brown sugar (did I miss that before?). Can you share the bakers percentages for the milk and sugar? Your videos were my constant companion during the Covid years and I will always be grateful for you getting me into sourdough bread making. You should write a book!
Does anyone have this recipe but for a loaf instead of bulk?
Interesting the point about the colour of the cheddar. Here in the UK, where the original cheddar comes from, we would consider that colour too orange and artificial looking. It's reassuring and typical of your values that it comes from natural spice. It's usually more of a creamy pale yellow here and crumblier, the more mature it is. Sounds like a delicious loaf!
Nothing wrong with white cheddar. 😉. Spooky we made this today and now watching your video. Really enjoy your channel. Lactose intolerance may not be able to enjoy the milk additives - most cheddar is not an issue. If you have not looked into FODMAP, suggest you do.
These look beautiful. i bet they taste just as good :)
Cellulose is in fact a sugar. "...ose," means sugar,
But, is a LONG chain sugar. Cellulose is, basically,
sawdust. Some animals can digest it, but, we can't.
It is not a "preservative." It just keeps the shreds
from sticking together. (That would make it a "shred
preservative" not a cheese preservative.)
steve
Another thing that crossed my mind in regards to using the pickled jalapeños. Does the pickling juice and in particular the vinegar element not kill of the starter as well? Another reason to go for fresh ingredients, will try this loaf next time I bake!
As a professional baker myself i agree about the Time to shred the cheese and etc but I would say there are machines that shred whole cheese that can save time in a bakery. I think as a baker there is a balance between artisanal functions and practical using machines where it's beneficial.
My team from Simply Gourmet in Lake Placid NY will be watching your channel. Thank you.
I just made my first loaf and I have to say I absolutely love this recipe! I did use shredded, my opinion, it will be cu ed here on out! I'm a cheese person so I need more! What are your serving suggestions for jalapeno cheese bread?
I want to make this! What if you used the cubed cheese and add some shredded as well. Then you get the best of both worlds. plus I’d process the peppers down more so its incorporating more uniformly in the dough.
I see that he added 60 grams of jalapeños per loaf but how much cubed cheddar per loaf?
Another excellent video!!! I have one comment on your thinking about cost. I think it is a mistake to try and make labor a variable cost. If it takes an extra half hour to process fresh ingredients, it doesn't change the cost of the ingredients in each loaf. The time is a fixed cost...that is...if you choose to use already processed ingredients (saving you 30 minutes of time), you don't realize the savings unless that half hour of labor is sent home early...which almost never happens as that 30 minutes will be spent doing other necessary things. Congratulations on your business....been watching from the beginning!!
Very nice and informing video. I have one question, I couldn't find in your video. Online there are people who trade or sell their sourdough starter, and even though it would be fun to have a starter from someone in South Africa, or Portugal or the US, the first time I feed the dough, I think I change it from the original already? (Other ingredients, water, climate).
I got from a friend a sourdough starter made from apple peels and raisins, but when I got it I feed it with my water and my rye flour...
So my question is, is it worth it to use any of those other starters? Or just keep using my own trusty starter)
Def agree with the cheese situation, the block is well worth the time investment every time. I make jalepeno ched sourdough all the time, i usually use pickled jalepenos just because i love the taste, but i do like the idea of doing like half fresh and half pickled
You can also invest in tools that make prepping whole ingredients faster, a good mandolin would make processing those jalapenos take perhaps a quarter of the time.
My thought exactly. It's a no brainer. Using food processor with slicing blade would also work but not be quite as precise.
there are food processor and stand mixer attachments that will give you a coarse cheese grate, which should save some labor time and make things less annoying, while still avoiding the major downside of anti-caking agents
Hey y’all, I don’t normally watch a whole lot of your videos, but I always love your content when I slip in. Obviously you do what works best for you, but in this episode I was just thinking that y’all might really benefit from a food processor.
Not only do most processors have attachments to shred cheese, but also to chop thin slices of vegetables pretty quickly as well. Maybe you aren’t using it for a reason, but if it were an option itd significantly decrease some prep time. :)
Just made 2 gorgeous loaves. Started with 1000 g of flour about 30% was whole wheat. Baked in a Dutch oven at 425F--wanted a softer crust so I could slice thinly. The only thing I was a bit unhappy about was that I used a medium sharp cheddar which completely melted. I think I want a cheese that doesn't melt so completely--melt but leave a bit of soft not completely melted core. I'm thinking a sharper cheddar or maybe Emmenthaler.
Do you have the recipe by any chance ? 🙏🏼
I use Claire Saffitz as a starting point--hydration etc. I do a long autolyse--at least an hour. After the mix, I use a KitchenAid, I make sure the dough is well rested before I start the stretch & folds. I add the cheese & jalapenos during the 1st stretch & folds. I use about 8 oz of a medium cheddar---for me this still works the best---& 4 to 6 jalepenos. Cut both the size that Proof bread does. I preheat the dutch oven at 500f then immediately drop the temp to 450f. I bake covered until the dough reaches 140F before removing the lid to complete baking finished temp 200+F. BTW I use 70% bread flour & 30% whole wheat. Also Claire uses a very high hydration so I withhold about 50 grs of water & do a bassinage. I hope this is clear enough. I'll try to answer any questions but I'm not an expert.
What if you use a salad spinner on the jalapeños?
Just made this, my bread came out super greasy. Oil came from the cheddar cheese. Does anyone have this issue?
Is your flour still the blend or flours from 3 years ago or is that long gone?
Did they taste different?
Who is the Portuguese master baker referenced in this video? I will be in Lisbon soon.
Did you find out?
@@chpi1687 yes watch their video on baking in portugal to support Ukraine efforts. He is featured in that video
Hi Jon;
I have watched your channel a LOT. I experimented with your recipes and even purchased the White Sonora Wheat grains and my loaves turned out incredible. I have had much experience with Tartine loaves through Chad Robertson as well. My questions is this; I am experimenting with the Jalapeño Cheddar loaves and I'm not sure how much butter to incorporate for 2 loaves? I went ahead and guessed about 30 grams per loaf. Hopefully I'll get an answer from you? Thanks for the vids! Lynn
Does anyone have a recipe similar to this one he's using? I normally make my sourdough breads with just flour water and salt, but wanted to try this jalapeno cheddar loaf with the butter and sugar. I thought about using a brioche sourdough recipe, but I'm not so sure that is the flavor I'm going for.
One thought, couldn’t you just get the whole blocks of cheese nd then shred it yourselves thus getting the benefit of no preservatives but eliminating the challenges with the cubes? I’m sure you’ve e considered this and my guess is that it’s pretty clumpy when you shred it yourself? I worked in an Italian restaurant and we used to shred our own cheese from large blocks and it’s a bit clumpy but not bad and easily broken up as you place it.
cubes add a whole different taste/feel to the bread so I would stick with that.
He talked about that in the video.
Fresh product for sure... but with some changes.... use a wire cutter or better cheese cutting tools for processing the cheese and even a simple food processor for slicling the jalapenos or having someone else prep the ingredients for the bake i think would be more efficient.... just my thoughts
Angels Pizza and Sub we had cheese grater attachment to the 5 ft tall mixer I've graded blocks and blocks and blocks of mozzarella
What I like to do with my jalapeno cheese breads is to use a smoking gun to add flavor to the jalapenos and cheese. Litchi/lychee or peach wood seems to pair well with them.
Can you ship to CT. 😀
Fresh all the way
I heard him say 60 grams of jalapeno per loaf but how much for the cheese.
I was just thinking: forgetting to add your starter in a mix might have been the moment the autolyse was invented? 🤔
Spettacolare 👍👍👍👏👏👏👌👌👌👌🥇🥇🥇🥇
I like Jalapeño
There's this cafe on the corner and they happen to make the best Breakfast Bagel SlumWitch`es : The Southwest Wake Up Breakfast Bagel.
$9.10
Egg, andouille sausage and cheddar cheese on your choice of bagel.
Anywho, I was carrying on a conversation with the nice staff up there at the cafe and mentioned what could possible make the bagel breakfast Samitch better?, and i said, " Sage Sourdough Bagels ' snd they agreed, and their experts like you.
Slumwich does not sound the least bit appetizing.
Sage sourdough would be good if you were making stuffing but I’ve never seen it in sourdough bread anywhere.
You might want to check with a local metal fabricator there's probably a device out there to cubed cheese you just don't know about it metal fabricator might be able to make one. if you are going to make that particular bread more often
An observation, it looks like you weighed the brined jalepenos before straining in the chinois. This leads me to believe that you're not getting the same ratio between pepper and cheese between the 2 versions.
I'd like mine with pickled jalapeno and cubed cheese, please.
my grandma once made mac and cheese with already shredded cheese and while it tasted mostly right it didn't look right at all lol
Successfully save money everywhere so it can be directly put back into the ingredients.
BEST foods stand out, make moar money.
A commercial wall mount fry slicer, and a mandolin. 😊
Edit: most food processors have many slicer, and grater attachments. Rapid!
Why does he autolyse this bread but not others i see him make?
We autolyse just about every bread we make with the exception of croissants. Recently I put together a mixing video on croissants so perhaps you are thinking about that.
Cellulose is fiber, the same stuff is found in wheat bran, vegetables, fruits. It's good for us, even if it comes from sawdust. It makes the cheese behave differently and not ideal for all uses but it isn't an ingredient we should avoid eating.
@22:57, Jon, I don’t think you need to convince your staff to do anything, you are the boss. 😂 If you feel something should be done one way, then just make it happen.
Good leaders explain why decisions are made and make sure their team understands the reasoning.
Just saying "Do the thing." Without reasoning to back up ends up alienating those who do the work.
Its called a team for a reason. You want your team on board with your vision so they feel like they are valued.
Fresher ingredients, better bread!
We don't get to find out the winner to everyone?
The fresh ingredients seem like a better route when producing an artisan premium product. I would think fresh shredding the cheese and dicing the jalapeño to give a more even distribution of flavor and have a more consistent bread could be a good path. And using a food processor would reduce the labor but allow for the use of fresh ingredients.
👍👍👍👍👍
The fresh Jalapeno becomes unpleasant in its texture after a day in the bread IMHO. Cubed cheese is a much better addition than shredded. They also tend to add flour to shredded cheese to separate it, which throws off some measurements. Goin to dehydrate some fresh Jalapenos and see how they work. Should improve texture is my belief.
All the best cheddars are white in colour .
Mi
bruv! use a mandolin
...maybe that was just the angle of the camera.
You should leave your opions and beilife out of videosvas not all are interested in hearing that
Love rhe quality of content in here., thanks for your work.
How do you become part of the proof whatsapp group?