The recipe for this loaf is on page 122 of Jane Mason's Book Perfecting Sourdough. However I made a few variations. Due to issues with consuming cow's milk, I went for goat's cheese made at the farm in Wookey. I have only had to travel a short distance from Cheddar too! I'm just having a bit of a smirk as I think about this, as I am sure most people won't be using Cheddar Cheese from Cheddar!
For the chilli I used some chopped up yellow chilli which had been in the freezer since last year when a new friend Tiana had passed a few to me.
The only other change I made was that I set the finished dough to rise in a large cake tin. I ought to have set the dough in a large 1Kg proving basket...but I felt happier not doing the turning out thing this time.
The bread smelled divine as it was baking, and formed the basis of lunches with soups and salads, and I found Mr S snuffling up a just a bare slice for his supper!
The flavour and texture of the loaf is excellent...but next time I would bake two 500g loaves and freeze one. This is the first time I have had hot chilli peppers in a loaf, and probably would not have baked this loaf if I had not been in the Facebook group baking through all the recipes in this book. However now that I have read about the Jalapeno Pepper, I am even willing to grow my own. A few years back I was growing small red chillis and this was hugely productive.
In my view all manner of additions could be added to this dough...olives, spring onions....but then there are lots of other savoury loaf recipes in 'Perfecting Sourdough'.
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