Jekyll & Hyde Sourdough: Fig Jam, Jalapeño & Bacon Bread Recipe

Name: Jekyll & Hyde Sourdough: Fig Jam, Jalapeño & Bacon Bread Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1055 min
Yield: 10
Cuisine: Artisan Bread
Ingredients: 100 gram Active Sourdough Starter (100% hydration); 350 gram Warm Water (30-32°C (86-90°F)); 500 gram Bread Flour (High protein); 10 gram Fine Sea Salt; 1/2 cup Fig Jam (Coarsely chopped figs if whole); 1/4 cup Pickled Jalapeños (Diced, drained well); 1/2 cup Cooked Bacon (Crumbled and crispy)

Explore the extraordinary Jekyll & Hyde sourdough loaf, a harmonious blend of sweet fig jam, fiery pickled jalapeños, and savory bacon. This unique bread offers a complex flavor profile that will delight any home baker. Follow along to create your own masterpiece.

#sourdough

#bread making

#fig jam

#jalapeno

#bacon

#home baking

#artisanal bread

#inclusion loaf

#specialty bread

Mixing Sourdough Dough

Recipe Information

45m

Prep Time

50m

Cook Time

17h 35m

Total Time

Servings

Medium

Artisan Bread

English

Nutrition (per serving)

250

Calories

Protein

35g

Carbs

Fat

Dough with Inclusions

Ingredients

Active Sourdough Starter
(100% hydration)
100 gram
Warm Water
(30-32°C (86-90°F))
350 gram

Bread Flour
(High protein)
500 gram
Fine Sea Salt
10 gram
Fig Jam
(Coarsely chopped figs if whole)
1 cup
Pickled Jalapeños
(Diced, drained well)
1 cup
Cooked Bacon
(Crumbled and crispy)
1 cup

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Proofed Sourdough Loaf

Instructions

0/6 completed

1
In a large bowl, combine active sourdough starter, warm water, bread flour, and salt. Mix until no dry spots remain. Cover and let rest for 30 minutes (autolyse).
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30m
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In a large bowl, combine active sourdough starter, warm water, bread flour, and salt. Mix until no dry spots remain. Cover and let rest for 30 minutes (autolyse).
30m
Ensure water is warm, not hot, to protect the starter. Mix thoroughly for even hydration.
2
Perform 3-4 sets of stretch and folds every 30-45 minutes over 3-4 hours, or until the dough is strong and airy. Let the dough rest between folds.
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4h
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Perform 3-4 sets of stretch and folds every 30-45 minutes over 3-4 hours, or until the dough is strong and airy. Let the dough rest between folds.
4h
Wet hands slightly to prevent sticking during folds. Develop gluten gradually for a better crumb.

3
During the last set of folds, gently incorporate the fig jam, pickled jalapeños, and crumbled bacon into the dough. Distribute evenly.
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10m
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During the last set of folds, gently incorporate the fig jam, pickled jalapeños, and crumbled bacon into the dough. Distribute evenly.
10m
Be careful not to tear the dough. If inclusions are too wet, drain them well.
4
Gently preshape the dough into a round, then rest for 20 minutes. Final shape into a boule or batard and place seam-side up in a floured banneton. Cold proof in the refrigerator for 12-18 hours.
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12h
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Gently preshape the dough into a round, then rest for 20 minutes. Final shape into a boule or batard and place seam-side up in a floured banneton. Cold proof in the refrigerator for 12-18 hours.
12h
Use sufficient flour in the banneton to prevent sticking. A long cold proof develops flavor.
5
Preheat oven with a Dutch oven inside to 230°C (450°F) for 30 minutes. Score the dough, transfer to the hot Dutch oven, cover, and bake for 20 minutes. Remove lid, reduce heat to 220°C (425°F), and bake for another 25-30 minutes until golden brown.
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50m
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Preheat oven with a Dutch oven inside to 230°C (450°F) for 30 minutes. Score the dough, transfer to the hot Dutch oven, cover, and bake for 20 minutes. Remove lid, reduce heat to 220°C (425°F), and bake for another 25-30 minutes until golden brown.
50m
A hot Dutch oven creates a great crust. Don't skip the scoring for an aesthetic and proper oven spring.

6
Remove from Dutch oven and cool on a wire rack for at least 1-2 hours before slicing. This allows the crumb to set and flavors to fully develop.
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1h 30m
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Remove from Dutch oven and cool on a wire rack for at least 1-2 hours before slicing. This allows the crumb to set and flavors to fully develop.
1h 30m
Resist cutting hot bread! It needs time to cool for the best texture and flavor.