Hit the bottom of a Flamin’ Hot bag? Try throwing it in some sourdough!
At least that is what I did with my bag of Flamin’ Hot Ruffles 😅.
The Flamin’ Hot flavor actually came out a lot more mild than I expected, given the vibrant almost neon-pink marbling it gave the sourdough loaves! You can taste the hint of tang (sharper than the tang from sourdough) and a bit of a kick. Overall it is a fun loaf to make, and it pairs very well with very good butter (I recommend Kerrygold Salted Pure Irish Butter or Costco’s Kirkland Signature Grass-fed Butter)
- 60g levain
- 5g sourdough starter
- 30g flour
- 30g water
- 300g bread or all-purpose flour
- 234g water (78% hydration)
- 6g sea salt
- Flamin’ Hot crumbs (I used Flamin’ Hot Ruffles)
- Half rice flour and half all-purpose flour mix, for dusting
Day 1: Build Levain
9:30pm: Make levain by combining 5g sourdough starter with 30g flour and 30g water.
Day 2: Ferment Dough
- 8:00am: Autolayse – mix flour and water together, reserving 10g of water. Set aside. Mix the reserved 10g of water with salt. set aside.
- 8:30am: Start Bulk Fermentation – add levain into flour and water. Squeeze and fold to incorporate.
- 9:00am: Add salt water mixture into the dough. Squeeze and fold to incorporate.
- 9:30am: Stretch & Fold – Take the side of the dough, stretch it up and over the top of the dough. Rotate and repeat. Do about 4-6 stretch & folds.
- 10:00am: Laminate – Wet a work surface with a thin layer of water. Transfer the dough onto the surface and spread it thin. Sprinkle the Flamin’ Hot crumbs all over.
I will fold one side of the dough over 2/3 of the dough, like a letter, and then fold the other side of the dough over, completing the letter fold. Sprinkle more of the fried rice on top and then roll the dough up, completing the lamination process. Place the laminated dough seam side down in your proofing container.
- 10:30am: Coil Fold (see video) – The dough at this point should look very relaxed. Lift the dough from the center, stretching out one of its sides until it comes free from the container. Allow the free edge of the dough to fold under. Release the dough.
Repeat on the other end: Lift the dough again from the center, freeing the other end. Allow it to fold under. Release the dough.
Rotate the proofing container and repeat 1-3 on the other side. If you are unsure what side you are working on, take a look at the ends, they should look coiled (see photo). We want to fold these ends under.
- 11:00am: Coil Fold
- 11:45am: Coil Fold
- 12:45pm: Coil Fold –This is the last coil fold.
- 1:45pm: Shape – lightly dust a banneton or proofing towel with 1:1 flour and rice flour. The rice flour helps prevent sticking. Now dust your work surface and the top of the dough with flour. Turn the proofing container upside down onto the work surface. The dough should come free. Take the left side of the dough between your fingers and stretch it out and then over the center, like a letter fold. Lightly press the crease into the center. Repeat with the right side, completing the letter fold. The dough should look rounded, like a log. Now take the top of the dough and fold it over the center, lightly pressing the edges down. Roll the rest of the dough over, swiss roll style until the seam is at the bottom. Pinch the edges closed and tuck them under the dough. Using a bench scraper, flip the dough from the work surface into your hands, seam side up and place it in the banneton. Cover and let the dough rest for 1 hour.
- 3:00pm: End Bulk Fermentation: ~6.5 hours at 72F. Put the dough into the fridge to retard (cold ferment) until you are ready to bake the next day ~16-19 hours.
Day 3: Bake
- 9:00am: Preheat the oven to 500F. Place the dutch oven inside.
- 9:40am: Take a parchment paper and cut the corners out. This helps with putting the sourdough into the dutch oven. Flip your dough out from the proofing basket. Score and lightly spray with water from a spray bottle.
Take the dutch oven out of the oven and remove the lid. List the dough by the ends of the parchment paper and place it inside the dutch oven. Put the lid back on and transfer the dutch oven to the oven. Reduce the oven temperature to 450F.
- 10:00am: Take the dutch oven out and remove the lid. Marvel at your work and transfer it back to the oven.
- 10:30am: Finish Bake. Remove the sourdough and let it cool for about an hour before slicing.