Cheddar Jalapeño Sourdough Bread Recipe

Introduction

Discover the delightful blend of tangy sourdough with spicy jalapeños and rich cheddar cheese in this mouthwatering bread. Perfect for sandwiches or enjoying on its own, this cheddar jalapeño sourdough will quickly become a favorite in your kitchen.

Ingredients

• 1000 g unbleached all-purpose flour (bread flour for a chewier texture)
• 720 g warm water
• 100 g active sourdough starter (bubbly)
• 20 g salt (avoid iodized salt)
• 200 g cheddar cheese, cubed (full-fat for best richness)
• 2 jalapeños, seeded and diced (substitute with milder peppers if preferred)

Instructions

1. Step 1: Feed your starter by mixing 100 g of flour with 100 g of water. Cover and let it sit until bubbly, about 6-8 hours.
2. Step 2: In a large bowl, combine 720 g of warm water with 100 g of your bubbly starter. Add 1000 g of flour and stir until no dry flour remains. Cover and rest for 1 hour.
3. Step 3: Sprinkle 20 g of salt over the dough and gently fold it in. Let it rest for another 30 minutes.
4. Step 4: Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten.
5. Step 5: Carefully fold the cubed cheddar and diced jalapeños into the dough.
6. Step 6: Cover and let the dough rise until about 50% larger and airy, approximately 4-6 hours.
7. Step 7: Lightly flour a surface, turn the dough out, shape it, and refrigerate overnight for 8-12 hours.
8. Step 8: Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Bake the bread inside covered for 30 minutes, then uncovered for 10-15 minutes.
9. Step 9: Transfer to a wire rack and cool for at least 1 hour before slicing.

Tips & Variations

• Use bread flour instead of all-purpose for a chewier crumb and stronger gluten development.
• Adjust the jalapeño quantity according to your spice preference or use milder peppers like poblanos.
• Try adding herbs like thyme or rosemary for extra flavor complexity.
• Ensure your sourdough starter is active and bubbly before starting for best rise and flavor.

Storage

Store the baked bread at room temperature in a paper bag or wrapped loosely in a kitchen towel to maintain crust crispness. It will keep fresh for 2-3 days. To refresh, reheat slices in a toaster or oven. For longer storage, slice and freeze the bread, then toast or bake slices directly from frozen when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheddar cheese instead of cubed?

You can grate the cheddar instead of cubing it if you prefer, but cubed cheese provides nice pockets of melted cheese throughout the bread for texture and bursts of flavor.

How spicy will this bread be?

The bread has a moderate heat from the jalapeños, which is balanced by the creamy cheddar and tangy sourdough. Removing seeds from jalapeños reduces spiciness, and you can adjust pepper quantity to suit your palate.

Cheddar Jalapeño Sourdough Bread Recipe

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★★★★★

4.4 from 69 reviews

• Author: Lila
• Total Time: 4 hours 10 minutes active + 8-12 hours chilling + 4-6 hours bulk fermentation (approximately 16-18 hours total including resting times)
• Yield: 12 servings (one large loaf) 1x

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Description

This Cheddar Jalapeño Sourdough bread combines the tangy depth of traditional sourdough with the rich creaminess of full-fat cheddar cheese and the spicy kick of diced jalapeños. Featuring a chewy texture and a flavorful crust, this bread is perfect for sandwiches, snacking, or accompanied by soups and stews. The recipe employs a slow fermentation process that enhances flavor and texture, finished by baking in a Dutch oven for an artisan crust.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1000 g Unbleached All-Purpose Flour (Bread flour can be used for a chewier texture)
• 720 g Warm Water (activates sourdough starter)
• 100 g Active Sourdough Starter (bubbly and active)
• 20 g Salt (avoid iodized salt for proper fermentation)

Mix-ins

• 200 g Cheddar Cheese, cubed (full-fat for richness)
• 2 Jalapeños, seeded and diced (can be substituted with milder peppers)

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Instructions

1. Feed your starter: Mix 100 g of flour with 100 g of water and cover it. Let it sit for 6-8 hours until bubbly and active.
2. Mix the dough: In a large bowl, combine 720 g warm water with 100 g active sourdough starter. Add 1000 g flour and stir until no dry flour remains. Cover and let the dough rest for 1 hour (autolyse).
3. Add salt: Sprinkle 20 g salt over the dough and gently fold to incorporate. Rest the dough for another 30 minutes.
4. Stretch and fold: Perform 4 sets of stretch and folds every 30 minutes over 2 hours to develop gluten.
5. Incorporate mix-ins: Carefully fold in cubed cheddar cheese and diced jalapeños evenly into the dough.
6. Bulk ferment: Cover the dough and let it rise for 4-6 hours until approximately 50% larger and airy.
7. Shape and chill: Lightly flour a surface, turn dough out, shape it into a boule or desired loaf shape, and refrigerate overnight for 8-12 hours.
8. Preheat and bake: Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Place dough inside, cover, and bake for 30 minutes. Remove lid and bake 10-15 more minutes to develop crust.
9. Cool: Remove bread and transfer to a wire rack. Let cool at least 1 hour before slicing to set crumb and improve texture.

Notes

• Using bread flour can enhance the chewiness of the bread.
• If you prefer less heat, substitute jalapeños with milder peppers such as poblano or bell peppers.
• Ensure your sourdough starter is active and bubbly for best fermentation results.
• Cooling the bread completely before slicing ensures a better crumb structure.
• Using a Dutch oven traps steam, helping create a crisp crust.

• Prep Time: 1 hour 30 minutes (excluding starter feeding and fermentation times)
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: sourdough bread, cheddar cheese bread, spicy bread, jalapeño bread, artisan bread, homemade bread