Easy Jalapeño Cheddar Sourdough Bread (5 ingredients)

Let me tell you about jalapeño cheddar sourdough bread! It combines the classic tangy flavor of sourdough with sharp cheddar cheese and spicy jalapeño pieces baked right in. The cheese melts beautifully, creating rich pockets, while the jalapeños offer a nice heat that isn’t too overwhelming. It’s perfect for spicing up your morning toast or crafting a killer spicy grilled cheese sandwich. If you’re looking to add a flavorful twist to your bread routine, this loaf of jalapeño cheddar sourdough recipe is definitely worth trying.

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Ingredients List

Active sourdough starter

All-purpose flour (or bread flour)

Water

Salt

Diced or sliced jalapeños

Shredded cheddar cheese

Tools You’ll Need

Large mixing bowl

Dough scraper (optional)

Plastic wrap

Kitchen towels

Banneton (or bowl)

Parchment paper

Dutch oven

Cooling rack

Step-by-Step Instructions

Starter Activation

Feed your sourdough starter about 6-8 hours before you start, ensuring it’s bubbly and active.

You should know the behavior of your sourdough starter. Mine is really active about 8 hours after feeding it. I noticed that the best time to use it is when it is at its peak and about to start collapsing. Yours might be different.

Mixing

Combine your active starter, water, flour, and salt in a large mixing bowl. I like to use my hands to mix the ingredients, but you can also use a dough scraper. Mix until all the ingredients come together.

This is a high-hydration dough, and it will look wet.

Rest

Cover the bowl with plastic wrap or a damp kitchen towel. Let your dough rest for an hour before starting your sets of stretch and folds. This will help the flour absorb the water, making it easier to stretch and fold.

Set of Stretch and Folds

After letting it rest for an hour, start with the first round of stretch and folds. You will do four sets of these, one every 30 minutes.

First Set:

To start, grab one side of the dough and stretch it over the other side. Rotate your bowl a quarter turn and perform the same stretch and fold technique. Continue this process until all sides have been stretched and folded.

Cover the dough again and let it rest for 30 minutes.

Second Set:

Add the cheddar cheese and jalapeños to your dough. Perform the second set of stretch and folds.

Let the dough rest for 30 minutes.

Third Set:

Repeat the stretch and folds, and rest for 30 minutes.

Fourth Set:

This is the last set of stretch and folds.

Bulk Fermentation

Once you are done with the last set of stretch and folds, cover your bowl with plastic wrap and put it in the refrigerator for 8-12 hours for cold fermentation. You can also ferment it at room temperature for about 3-4 hours. The time will vary depending on the temperature of your kitchen.

The following day, remove the dough from the refrigerator and let it sit at room temperature for an hour before shaping.

Shape

Turn the dough onto a lightly floured surface and shape it into a round or oval loaf. Place the shaped dough into a well-floured banneton or a linen-lined bowl, seam-side up. Cover with a well-floured kitchen towel to prevent sticking.

Proof

Let the dough rise for about 2-3 hours, depending on the temperature of your kitchen. You will know it is ready when you press it; it feels airy and light. This will be the final rise before baking.

Baking

About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside and the lid on.

Turn your dough, seam side down, onto a floured piece of parchment paper. Using a lame or a blade, score the top of the dough as desired. Two deep slashes are sufficient for the dough to rise while baking.

Carefully transfer the dough to the Dutch oven, using the parchment paper as a sling. Place the lid back on and bake for 25 minutes. At 25 minutes, take the lid off. Your jalapeño cheddar sourdough bread will look a little pale at this point.

Bake with the lid off for 20-25 more minutes or until golden brown. You will know when is done when it sounds hollow when you tap it with your fingers.

Cooling

Remove the bread from the oven and let it cool on a cooling rack for at least an hour. This cooling period helps the bread’s interior structure set properly.

I know it is tempting to quickly cut into it! My kids get impatient during the cooling period. 🙂

Baking Tips

For a successful bake of jalapeño cheddar sourdough bread, here are some practical baking tips based on my experience:

Optimal Starter Health: Ensure your sourdough starter is active and bubbly before you begin. Feed it regularly and keep it at a consistent temperature for best results.

Even Distribution of Fillings: When adding jalapeños and cheddar, gently fold them into the dough to avoid tearing it. Aim for an even distribution so every slice has a good balance of flavors.

Dough Strength: During the first 2 hours, perform stretch and folds every 30 minutes. This technique helps incorporate air into the dough and strengthens the gluten network, supporting the fillings better.

Temperature Awareness: Sourdough is very sensitive to temperature. Keep an eye on the ambient temperature where your dough ferments. If it’s too cold, the fermentation will slow down; if it’s too warm, the dough might overproof.

Proper Shaping: Take care while shaping your loaf. A tight shape helps the bread rise upwards rather than spread outwards, giving you a better oven spring and a nicer crust.

Cool Completely: Let the bread cool completely on a wire rack before slicing to ensure the crumb structure sets properly. Cutting into hot bread can cause it to become gummy or collapse.

Serving Ideas for Jalapeño Cheddar Sourdough Bread

Grilled Cheese Sandwich: Elevate the classic grilled cheese sandwich with spicy jalapeño cheddar sourdough slices. Add bacon or sliced tomato for extra flavor.

Breakfast Toast: For a hearty breakfast, top a toasted slice with a poached or fried egg, a sprinkle of crushed red pepper, and a few avocado slices.

Bruschetta: Use it as a base for bruschetta, topping it with a mix of chopped tomatoes, basil, garlic, and a drizzle of balsamic glaze.

Soup Accompaniment: This bread makes a perfect side to creamy soups, like tomato bisque or potato leek soup, adding a nice spicy contrast.

Cheese Board: Serve thick slices on a cheese board. Mild cheeses, such as mozzarella or gouda, complement the bread’s spicy and sharp flavors.

Frequently Asked Questions

Q1. What is the best type of cheddar to use?

Sharp or aged cheddar is recommended because it offers a stronger flavor that pairs well with the tang of the sourdough and the spice of the jalapeños.

Q2. Can I use pickled jalapeños instead of fresh?

You can use pickled jalapeños, but they will add a tangier flavor and moisture. Pat them dry before adding them to the bread dough to control moisture

Q3. How do I know when my sourdough starter is ready to use?

Your starter should be bubbly and at least doubled in volume after feeding. It should also pass the float test: a small spoonful of starter should float in water when it’s ready.

Q4. How can I tell if my dough has proofed enough?

Perform the poke test: gently poke the dough with a finger. If the indentation fills back slowly, it’s ready. If it springs back immediately, it needs more time; if the dent remains, it’s overproofed.

Q5. What’s the best way to incorporate the jalapeños and cheese into the dough?

Fold them into the dough during the second stretch and fold cycle to ensure they are evenly distributed without deflating the dough too much.

Q6. How long should I cool the bread after baking?

Cool the bread on a wire rack for at least one hour before slicing to allow the structure to set correctly and avoid a gummy texture.