After we already did a sourdough bread with popcorn, we thought that we should complete this by also doing one with cheese nachos!
We were curious how this bread would be different from the one we made with popcorn and what effect adding some cheese nachos would have on the dough.
Curious? Scroll through our recipe and gallery to see the result of our experiment.
Things to know before you start
|Steps||Work time||Waiting time|
|Levain||~5 minutes||10 hours|
|Bulk Fermentation, Stretch & Fold||~20 minutes||2,5 hours|
|Bake||~5 minutes||45 minutes|
18 hours and a sourdough bread made with cheese nachos will be on the table.
|20 g||Starter – Preferably from whole wheat flour|
|100 g||All-purpose flour|
|100 g||Water – Room temperature|
- Mix your sourdough starter with the ingredients above
- Store sealed for 10 hours at 20-22°C (68-71,6°F)
|150 g||Cheese nachos|
- Shred all of the cheese nachos until they are finely shredded like whole wheat flour
- Using a blender is pretty much the best way to do it
|–||Shredded cheese nachos|
|350 g||All-purpose flour|
|3 g||Yeast – Fresh|
|15 g||Butter (softened)|
|310 g||Water – 30°C (86°F)|
- Mix all of the mentioned ingredients in a stand mixer for 6 minutes on speed level one and 8 minutes on speed level two
- The dough should be smooth after mixing
4. Bulk Fermentation, Stretch & Fold
- Cover the dough and let it rest for a total of 2,5 hours at 20-22°C (68-71,6°F)
- During that time stretch & fold the dough every 30 minutes (3 times in total) and after the 3rd time let it ferment further for 30 minutes until 2,5 hours in total are reached
- After each stretch and fold put it back into the bowl and cover it again so it doesn’t dry out
- Get the dough in shape by rounding it
- Dust your proofing basket with all-purpose flour
- Put your previously shaped dough seam-side-up in the dusted proofing basket
- Add a bit of flour on top and cover it with a towel
- Let it proof at 20-22°C (68-71,6°F) for 1,5 hours
- Cover a pizza peel with parchment paper
- Take your proofed dough out of the fridge
- Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
- Make one cut lengthwise (about 2-3 cm deep) on top of the dough with a bread lame
- Preheat oven to 260°C (500°F) for ~45 minutes with the upper and lower heat function
- Put the loaf in the oven, create steam and bake for 45 minutes
- After 10 minutes lower the temperature to 230°C (446°F), let the steam out by opening the oven door for ~45 seconds and close it again
- After baking take out your sourdough cheese nacho bread immediately
- Let your bread cool for about 2 hours on some kind of grid before you start cutting it
This sourdough bread has a slightly crunchy crust.
The crumb is fluffy and soft with small and even pores. It has a little crunch in it due to the nacho pieces which is a nice variety compared to other breads.
This bread doesn’t only smell very cheesy but you can recognize a slight taste of nachos combined with a bit of sweetness. Funnily enough, it doesn’t taste like sourdough at all.
Goes good with
We tried this with some self-made salsa and cheese dip which was very nice. Due to the crunch in it, this bread is really nice for dipping in sauces. But as usual: Please combine it with whatever you prefer.