Scallion Cheddar Chili Oil Sourdough
A sourdough loaf enriched with scallion, cheddar and chili oil, with a baker's discussion on lowering the water content for oily inclusions.
Ingredients
| 500 g | bread flour |
| 350 g | water |
| 125 g | sourdough starter |
| 10 g | salt |
| — | scallion |
| — | cheddar |
| — | chili oil |
Instructions
Baker's formula (from the poster): 350 g water, 125 g starter, 500 g flour and 10 g salt, mixed after a 1 hour rest and with a splash of water.
[Discussion thread] Poster: I lessened the water by 15 from 365 to 350. It came out delicious but I'd like it a little bit dryer. Any input is appreciated, I'm new to sourdough.
MemorableDeer1600: That looks great! Yes, many use 325 water. Especially when adding moist or oily inclusions you want to lessen the water content.
Patricia Eneje: MemorableDeer1600 what is the least amount of water I can do for this type of inclusion with oil. I might've over did it with the chili oil but it's really tasty. Would prefer it tad bit dryer.
Andy Naas: My total liquid measures 325 too. That includes anything other than water. Oil, honey, milk, an egg... anything liquid. Oil tends to make a denser loaf I've found.