Jalapeño Cheddar Sourdough Bread
This Jalapeño Cheddar Sourdough Bread recipe combines the tangy zest of traditional sourdough with the fiery kick of jalapeños and the rich, gooey goodness of melted cheddar. Perfect for those who love a little spice in their life, this bread is a showstopper whether served as a daring grilled cheese or a robust side to your favorite soup.
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Servings: 1 loaf
Equipment
- Large Mixing Bowl
- Dough scraper (optional)
- Plastic wrap
- Kitchen towels
- Banneton (or bowl)
- Parchment paper
- Dutch oven
Ingredients
- 150 g active sourdough starter 3/4 cup
- 500 g all-purpose flour or bread flour
- 340 g water
- 10 g salt
- 2 jalapeños 1/2 cup, diced or sliced
- 1 cup cheddar cheese 1 cup, shredded
Instructions
Starter Activation
- Feed your sourdough starter about 6-8 hours before you start, ensuring it’s bubbly and active.
Mixing
- Combine your active starter, water, flour, and salt in a large mixing bowl. Mix with your hands all a dough scraper until well combined.150 g active sourdough starter, 500 g all-purpose flour, 340 g water, 10 g salt, 2 jalapeños, 1 cup cheddar cheese
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.
First Set of Stretch and Folds
- Start with the first round of stretch and folds. You will do four sets of these, one every 30 minutes.
- 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 of Stretch and Folds
- 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 of Stretch and Folds
- Repeat the stretch and folds, and rest for 30 minutes.
Fourth Set of Stretch and Folds
- Stretch and fold for the last time.
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.
Shape
- The following day, remove the dough from the refrigerator and let it sit at room temperature for an hour before shaping.
- 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.
