Cheddar, Jalapeno, and Scallion Sourdough Pan Loaf

Ingredients/Formula

100g starter (at 100% hydration)
340g warmish water
255g bread flour
200g all purpose flour
20g whole grain flour (like rye, wheat, or spelt)
9g salt

50g chopped pickled jalapenos
135g sharp cheddar, diced into quarter inch cubes
12g chopped scallions


Instructions

Mix the first five ingredients and allow to rest for 30 minutes to autolyse. Incorporate the salt and do a series of stretch and folds (if the dough seizes up on you after adding the salt let it rest for 15 minutes and return to do the s&f's). Allow to rest for 45 minutes, and prep the additional ingredients. Gently incorporate them in your second series of s&f. Rest for 30 minutes, and gently s&f again. Rest 30 minutes, and gently shape the dough into an oval-ish shape, and put it in a pre-greased 9x5 inch loaf pan. Tent with greased plastic wrap and wait patiently for a few hours.

When you start to see some signs of rising, preheat the oven to 450. Once preheated, spritz the top of the loaf with water, slash the top, and place it on a rack set in the middle of the oven. Lower the oven temp to 400 degrees, and bake for 50-55 minutes. Check after the 40 minute mark and thereafter, and if the top seems to be browning too much tent a piece of foil over the top until it's done baking.

Remove it from the oven, let it cool in the pan for 10 minutes, and then cool completely on a rack. Keeps 1-2 days.


*** Loosely based on Emilie Raffa's recipe in "Artisan Sourdough Made Simple"