Spicy Mango Jalapeño Sourdough Bread
Prep
1 hour
Cook
35 minutes
Servings
8
Kcal
220
* 3 cups all-purpose flour
* 1 cup sourdough starter (active)
* 1 cup warm water (110°F)
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 ripe mango (diced)
* 1 jalapeño pepper (seeded and diced)
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1 tablespoon olive oil
* Additional flour for dusting
1. In a large mixing bowl, combine the all-purpose flour, salt, sugar, cumin, and smoked paprika, mixing well.
2. In a separate bowl, mix the active sourdough starter with warm water until combined.
3. Gradually add the liquid mixture to the dry ingredients, stirring until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Incorporate the diced mango and jalapeño into the dough, kneading gently to distribute evenly.
6. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 4-6 hours or until it doubles in size.
7. Once risen, punch down the dough and shape it into a round loaf.
8. Place the loaf onto a parchment-lined baking sheet or into a floured proofing basket and cover. Let it proof for an additional 1-2 hours.
9. Preheat your oven to 450°F (230°C). If you have a Dutch oven, preheat it as well.
10. After the second rise, carefully transfer the dough to the preheated Dutch oven or directly onto a baking stone.
11. Using a sharp knife, score the top of the loaf to allow steam to escape while baking.
12. Bake for 30-35 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
13. Remove the bread from the oven and let it cool on a wire rack before slicing.