Yield: Two 9 by 5-inch pan loaves or one 9 by 5-inch loaf and 10 rolls
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 318 | 2½ cups + 2 tablespoons | 47% |
| Durum flour | 318 | 2½ cups + 1 tablespoon | 47% |
| Cornmeal, yellow | 40 | ¼ cup + 1 tablespoon | 6% |
| Water | 406 | 1¾ cups | 60% |
| Salt, fine | 14 | 2½ teaspoons | 2.10% |
| Yeast, dry instant | 7 | 2½ teaspoons | 1% |
| Butter, unsalted, soft | 101 | ¼ cup + 3 tablespoons (7 tablespoons) | 15% |
| Cheddar cheese, block | 95 | generous ¾ cup | 14% |
| Jalapeños, pickled, drained | 67 | ½ cup | 10% |
| Sugar | 34 | scant 3 tablespoons | 5% |
| Jalapeños, pickled, for garnish if making rolls | |||
| Cheddar cheese, grated, for garnish if making rolls | |||
| Cornmeal, for the crust | |||
| Total Weight | 1,400 | All | 207.10% |
DAY ONE
Make the pickled jalapeños.
DAY TWO
PREPARE
Grate half the cheese and cut the other half into ½-inch cubes.
Dice the ½ cup jalapeños. Slice the garnish jalapeños.
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 80°F
In a large mixing bowl, whisk together the flours, cornmeal, sugar, salt, and yeast. Add the water and butter and mix with your hand, or the handle end of a wooden spoon, until the dough forms a shaggy mass. With some doughs you may have to knead for a few strokes in the bowl to incorporate everything. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Place the diced pickled jalapeños and grated and cubed cheese on top of the mixed dough and fold briefly to begin incorporation. It doesn’t need to be homogeneous; these ingredients will fully incorporate during folding.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 90 minutes at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, and 60 minutes, then leave untouched until the divide. See Folding for instructions.
As this is a stiffer dough, it will be easiest to fold by hand in the bowl rather than with a plastic scraper.
DIVIDE AND PRESHAPE
For 2 loaves, divide the dough into 2 pieces, each weighing about 700 grams. See Dividing for instructions.
For 1 loaf and 10 rolls, divide one of the 700-gram pieces into 10 pieces (about 70 grams each). See Dividing for instructions.
Preshape the loaves as tubes and the rolls as rounds. See Preshaping for instructions.
Cover and let rest for 5 to 10 minutes.
SHAPE
Spray or grease two 9 by 5-inch loaf pans. If you’re making both a loaf and rolls, grease a 9 by 5-inch loaf pan and lightly grease a 13 by 18-inch sheet pan, or line it with parchment paper.
To make the cornmeal crust, sprinkle some cornmeal on a sheet pan. On a second pan, place a well-moistened tea towel or dish towel.
Shape the bread as a pan loaf. See Shaping for instructions.
For the loaves: After shaping, roll the loaves across the moist towel and then through the cornmeal. Place in the loaf pans.
For the rolls: Round and then dip in cornmeal, following the same process as for the loaves, but place the rolls on the sheet pan instead.
This loaf is beautiful if scored before proofing, but you may skip that step if you like. To score, cut the loaves at a 45-degree angle and place in the prepared loaf pans.
PROOF
Cover the loaves and proof until the dough is an inch above the top of the pan, 50 to 60 minutes.
If making rolls, cover them and proof until soft and puffy. They should yield easily when gently pressed.
BAKE
Toward the end of the proof, preheat the oven to 425°F with your steaming system in place. See Baking for instructions.
Just before baking the rolls, cut deeply with scissors (1 to ½ inches) into the top. To garnish, insert a single slice of pickled jalapeño and top with a large pinch of grated cheddar cheese.
Bake the loaves with steam for 30 to 35 minutes. After 25 minutes, rotate the loaves.
The loaves are done when the top and sides are firm and a deep golden brown.
Immediately after baking, remove from the pans and place on a rack to cool. Cooling in the pan will cause the crust to be soggy.
Bake the rolls with steam for 18 to 22 minutes, or until they are a rich golden brown and the cheese is melted and crisp.
PICKLED JALAPEÑOS
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Jalapeños, fresh, sliced ¼ inch thick | 150 | 1¼ cups |
| Water | 150 | ⅔ cup |
| Vinegar, white or cider | 150 | ⅔ cup |
| Salt, fine | 16 | 1 tablespoon |
| Sugar | 16 | 1 tablespoon |
| Garlic, fresh, coarsely chopped | 3 | 1 teaspoon |
PREPARE
In a small saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil.
Combine the jalapeños and garlic in a nonreactive bowl, jar, or plastic container.
Pour the vinegar mixture over the jalapeños and garlic. Let the mixture steep 12 hours or overnight.
NOTE: I love these, and always make extra. Using these proportions you should have enough left to eat on just about everything for a few days.