Habenero cheddar and muenster cheese

Baked at 500°F

Muenster under the habenero cheddar

Drizzled with olive oil

Finished with oregano

Batch dough recipe (yield 4x ~340g balls)

• 806g Unbleached bread flower

• 564g Warm water

• 5g Active dry yeast

• 24g Sugar

• 24g Kosher salt

• Roomtemp rise for 10hrs

• Cold ferment in fridge for 6hrs

Red sauce

• 28oz Crushed tomato

• 2tbsp Tomato paste

• 2 tablespoon Worcestershire sauce

• 2 tablespoon dried minced onion

• 2 cloves garlic, crushed

• 2 teaspoon salt

• ½ teaspoon dried oregano

• ½ teaspoon dried cilantro

• 1 teaspoon cayenne pepper

Cheese

• Cabot habenero cheddar

• Sargento muenster