Roasted Red Pepper, Cheddar, Dill and Parsley Sourdough!

As promised here is the full recipe for my Roasted Red Pepper, Cheddar, Dill and Parsley Sourdough!

👇 Recipe (Makes 2 x 900g Loaves)
Levain:
80% - 31g Bread flour
2-% - 8g Rye flour
100% - 39g Water
100% - 39g Levain

Final Dough:
80% - 621g Bread flour
15% - 116g Whole wheat flour
5% - 39g Rye flour
72% - 559g Water 1
8% - 62g Water 2
2% - 15g Salt
17% - 132g Roasted red peppers
17% - 132g Cheddar
4% - 32g Fresh herbs

Directions:
Levain: Mix all ingredients until well incorporated with D.D.T. of 28°C / 82.4°F. Allow to ferment 4 hours at room temperature (21°C / 70°F).

For the Final Dough:
1. Mix by hand or machine until the dough is moderately developed
2. Autolyse - Flour + Water 1 - 1 hour
3. Hand mix or machine. Add all the inclusions at the END of mixing OR fold them in
4. D.D.T. - 78-80°F / 25.5-26.7°C.
5. Bulk fermentation for 3 hours with 1-2 folds
6. Divide into 900g
7. Bench rest for 20 minutes
8. Final shape in a batard or boule
9. Final proof for 12 – 18 hours in a cold proof
10. Bake with steam at the beginning for 20 minutes at 450-485°F, then vent for 20 minutes

Notes: Hydration may vary with the quality and moisture content of the flour. Time and temperature will vary from oven to oven and with the weight of the loaves.

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[SamOnDaWeb]

Ha, when the kid popped up it looked like she was dancing to the music. Cute!