Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sourdough cheddar/japeleno loaf

Today's sourdough. I cooked it on the lighter side because my wife requested a lighter crust, because she has a cold/sore throat, almost like French bread. I actually prefer a darker loaf with the crunchy ear, and that is what I make the most.
This is white, but I do rye, or poppy seed, or white garlic rosemary a lot. I prefer sourdough, but I'll also do yeast bread if I don't have the time. I generally like to proof sourdough a couple days for deeper flavor. 80% hydration, so i do a lot of folding to get strength.