06/23/2026
Chili crunch sourdough loaf! Super excited to share this one with one! I made a double batch but for a single batch; Basic SD recipe:
470g bread flour
120g starter
310g water
10g salt.
On 3rd stretch and fold add:
30g chili crunch (drain your chili crunch in a mesh sieve before weighing! You want to get rid of extra oil!!!!)
15g fresh scallions.
Bake in a Dutch oven at 450 30 minutes lid on, lower temp to 425, 20 minutes lid off or until internal temp reaches 205 degrees. Enjoy! π
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