Jalapeno, Ham & Cheese Bread

Dough
Flour 2400g
Water 1860g
Salt 67.5g
Rye Flour 600g
Sapore Daphne 90g
O-tentic Origin 150g
Cheddar Cheese
Ham
Jalapeno
Working Method:
  • Mixing Spiral - 2- 1 st speed - 8-10 0 2 nd speed 
  • Dough Temperature - 78-80 (f) 
  • Bulk fermentation - 15 minutes ambient temperature 
  • Scale - 250 
  • Intermediate proof - 15 Minutes 
  • Make Up - Batards 
  • Final Fermentation - Over night process 
  • Decoration before baking - Optional 
  • Oven temperature °C - 430 °F Deck oven 
  • Baking Time - 25-30 minutes 10 seconds steam

About this recipe:

Complexity level: