We just got our fresh batch of 2022 Green Chile so I wanted to use the last pack of the 2021 batch that was lingering in the freezer. What better way than to whip up a quick Green Chile cheese bread.
Using the lazy sourdough method is actually quite simple. The real key to this method is that you can use your unfed starter straight from the fridge without the need to make a levain. There’s also no autolyse which saves about 30 minutes.
Schedule: Here’s a link to the lazy sourdough method.
The exact schedule I used is at the bottom of this post.
This recipe makes two loaves. Simply divide all the ingredients by two if you only want one loaf.
- 1000g bread flour
- 750g filtered water @ 88’F
- 200g unfed starter straight from fridge (100% hydration)
- 22g sea salt
- 170g chopped green chile
- 170g cubed Gruyere cheese
- 35g chopped green chile (for topping each loaf)
- 35g cheese (I used cheddar – for topping each loaf)
After mixing the dough, I performed 4 stretch and folds within the first 2 hours. I added all of the green chile and cheese during the first fold. It gets a little tough to work with but it will eventually disperse through the dough.
I let the dough bulk ferment at room temperature for a total of 8 hours. If your kitchen is on the cooler side, a full 8 hour bulk fermentation might be necessary. We’re solidly in Fall here in Santa Fe, but my kitchen was still hovering around 70’F.
Once the dough had doubled, I divided and shaped the loaves and put them in bannetons that I liberally dusted with rice flour. I put the bannetons in vegetable bags and then placed them in the fridge for a 17 hour cold proof.
One hour before baking I started preheating the oven, with dutch ovens inside, to 450’F. When it was time to bake, I took the loaves straight from the fridge and placed them in the preheated dutch ovens, gave them a quick score and then put them in the oven. Note: be sure to dust the dutch ovens with cornmeal before adding the dough. Some cheese is going to leak out and can cause the loaves to get stuck to the dutch ovens if you don’t add some cornmeal.
I baked the loaves at 450’F for 20 minutes covered, then removed the lid of the dutch ovens and baked for an additional 30 minutes. I added the additional cheese and green chile to the top with 15 minutes left in the bake.
It’s hard to go wrong with green chile and cheese in your bread, and these loaves deliver a huge amount of flavor and savoriness. I typically use Gouda when I make this bread but the Gruyere was a nice change. It has a little more of a distinct flavor than Gouda does.
The cheese and green chile are very well distributed through the loaves and you get a little bit of the roasty green chile flavor in every bite. The rise on both loaves was great which resulted in a very fluffy and moist crumb.
This bread is great as-is, toasted or made into cheesy bread to have with some soup (green chile stew anyone?).
There aren’t any changes I’d make for next time. I think the method and ingredients are pretty much perfect for this bread.
My Baking Notes
- Ambient Temperature @ mixing: 70’F
- Mixed @ 11:15am on October 27th
- Dough was 80’F at mixing
- 4 stretch and folds in first 2 hours
- Started proof @ 7:30pm on Otober 27th
- Preheated oven @ 11:35am on October 28th (~17 hour cold proof)
- Out of fridge and into oven @ 12:35pm