Today is officially the first day of Fall, and September is national breakfast month. I’ve been waiting patiently for the cooler weather to grace us and make it’s presence known. There is something about that crisp cool air that guides me to my kitchen and begs me to turn on the oven. Once the oven is roaring there is almost a 99% chance I will be baking one of my homemade breads.
Having a fresh loaf of bread in my house means a vegetarian breakfast toast table is in the works. A meal completely designed around toast. Depending on my mood I like to make various versions of breakfast toast sometimes all on the same slice of bread. The only way to truly achieve this is by putting all the ingredients on the table at once. It becomes a breakfast toast ‘buffet‘ or ‘bar’ or ‘table’…. whatever you want to call it. Plus it makes life easy when it’s all laid out in front of you and you don’t have to get up from the table to get anything.
My all time favorite breakfast toast combinations are jalapeno cheddar sourdough bread: spread with butter, cream cheese and topped with marmalade and basil. OR I also love sliced avocado topped with tomato slices, fresh basil, and sprinkled with queso fresco. OR a fried egg and a vegetarian sausage with a side of avocado. The options are endless. Enjoy this fall breakfast toast table all season long and if you absolutely love it, then carry it into Winter too. 🙂
Toppings for Breakfast Toast:
- fried egg
- vegetarian or vegan sausages
- cream cheese
- tomato slices
- fresh basil
- queso fresco
Ingredients for sourdough cheddar jalapeño loaf:
- 350 grams water (80 F) plus 25 grams
- 100 grams leaven (sourdough starter)
- 420 grams white bread flour
- 75 grams whole grain wheat flour
- 5 grams wheat germ
- 10 grams sea salt
- 50 grams cheddar cheese diced
- 50 grams pickled jalapeño slices
- With a scale weigh 350 grams of water and pour into a large plastic mixing bowl. Then add 100 grams leaven, 420 grams white bread flour, 75 grams whole grain wheat flour, and 5 grams wheat germ to the water.
- Mix thoroughly by hand or with a rubber spatula until you no longer see any dry flour bits. Cover the bowl with a plastic lid and allow to rest for 30 minutes.
- After the resting period, remove the lid and sprinkle the 10 grams of salt and 25 grams of water to the top of the dough. Mix with your hands or a rubber spatula by folding the dough onto itself until all salt and water are combined into the dough. The dough will now begin it’s first rise (bulk fermentation). Cover the bowl with a plastic lid and allow to rest for 30 minutes.Dough rises best in warmer temperatures of 80 t0 90 degrees fahrenheit.
- Fold the dough every 30 minutes for 3 to 4 hours during bulk fermentaion. To fold, wet one hand with water (this will prevent your hand from sticking) and grab the underside of the dough, stretch it out and fold it over onto itself. Rotate the bowl and repeat this method on the other side. I like to to fold about 4 to 5 times.
- After 3 to 4 hours the dough should feel billowy, soft when you dig your hands in and have bubbles within the inside. You will see a 20 to 30 percent increase in the doughs volume. Careful with the dough at this point… handle it gently to avoid pressing the gas out of the dough.
- Place the dough on a floured working surface and spread it out into a long disk. Then sprinkle in the cheese and jalapenos.
- Fold the dough over itself from 4 different directions with a dough scraper to enclose the fillings.Then turn the dough over so the folds are on the bottom.
- Prepare a 1 cloth lined banneton and sprinkle with flour. Place to the side.
- With the dough scraper create a tight boule by shaping the loaf by folding sides in and then turning upside down and pulling it toward you.
- Slip the dough scraper under the dough and carefully place in prepared banneton.
- Cover the dough with a clean tea towel and place in the fridge for an overnight rise.
- Preheat the oven to 500 degrees Fahrenheit with dutch oven inside the oven.
- Turn out the bread dough into the dutch oven, then score top of dough with a lame or razor blade.
- Place lid on top of dutch oven and place in the oven and lower heat to 450 degrees, bake for 20 minutes.
- Remove the lid and continue baking for 25 minutes.
- Remove the loaf from the dutch oven using a long metal spatula, and allow to cool on cooling rack for a minimum of an hour.
- Cut with a serrated knife and eat fresh or toast.
- Spread with topping of choice.