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.

Ingredients

Scale

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)

Instructions

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.
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).
Add salt: Sprinkle 20 g salt over the dough and gently fold to incorporate. Rest the dough for another 30 minutes.
Stretch and fold: Perform 4 sets of stretch and folds every 30 minutes over 2 hours to develop gluten.
Incorporate mix-ins: Carefully fold in cubed cheddar cheese and diced jalapeños evenly into the dough.
Bulk ferment: Cover the dough and let it rise for 4-6 hours until approximately 50% larger and airy.
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.
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.
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