Jalapeño Cheddar Sourdough Bread Recipe
Introduction
This Jalapeño Cheddar Sourdough Bread combines the tangy depth of sourdough with the spicy kick of jalapeños and rich sharp cheddar. It’s perfect for those who love a flavorful, hearty loaf with a bit of a bite. Baking this bread may take some time, but the results are absolutely worth the wait.
Ingredients
- 125 g active sourdough starter
- 325 g warm water
- 500 g bread flour
- 10 g salt
- 125 g sharp cheddar cheese
- 1/4 cup sliced jalapeños
Instructions
- Step 1: Feed your sourdough starter 4-8 hours before baking by mixing 50 g of starter with 100 g flour and 100 g water at a 1:2:2 ratio. Let it double in size. To check readiness, drop a spoonful in water—if it floats, it’s ready.
- Step 2: In a large bowl, dissolve the active starter in warm water until milky. Add the bread flour and salt, mixing with a wooden spoon or dough whisk until a shaggy dough forms.
- Step 3: Cover the bowl with a kitchen towel and let the dough rest for 1 hour so the flour can fully hydrate and make the dough easier to handle.
- Step 4: Perform 3-4 sets of stretch and folds every 30 minutes to develop gluten. During the second set, gently spread the sliced jalapeños and shredded cheddar over the dough, folding them in as you stretch. After the final fold, cover and let the dough bulk ferment at room temperature for 3-12 hours, depending on your environment and starter activity.
- Step 5: Lightly flour a countertop and shape the dough into a rectangle. Fold like an envelope, then roll it gently from one end to the other to form a ball. Use gentle push-and-pull motions to create surface tension on top. Place seam-side up in a floured banneton or towel-lined bowl. Remove any jalapeños that popped out on the surface to avoid burning.
- Step 6: Let the dough rest covered at room temperature for 30-60 minutes, then refrigerate for 12-48 hours to deepen the flavor. Wrap with a damp tea towel to keep the dough moist.
- Step 7: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip the dough onto parchment paper, lightly dust with rice flour if desired, and score the top with a razor blade or sharp knife. Transfer to the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake an additional 15 minutes until the crust is golden brown.
- Step 8: Allow the bread to cool on a wire rack for at least one hour to prevent a gummy crumb. Slice, spread with butter, and enjoy the perfect combination of spicy, cheesy, and tangy sourdough flavors.
Tips & Variations
- If you prefer less heat, remove the seeds from the jalapeños before mixing into the dough.
- Substitute sharp cheddar with smoked gouda or pepper jack for a different cheesy flavor.
- Use rice flour for dusting before scoring to help prevent sticking and encourage a beautiful crust.
- Ensure your starter is bubbly and at peak activity for best rise and flavor.
Storage
Store leftover bread in a paper bag at room temperature for up to 3 days to maintain crust crispness. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can use other cheeses like pepper jack, gouda, or mozzarella, but sharp cheddar provides the best balance of flavor and meltiness for this bread.
How do I know when the sourdough starter is ready to use?
Your starter should have doubled in size and be bubbly. The float test helps: drop a spoonful in water—if it floats, it’s ready for baking.
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Jalapeño Cheddar Sourdough Bread Recipe
- Total Time: 22 hours 45 minutes (including cold proofing time)
- Yield: 1 loaf 1x
Description
This Jalapeño Cheddar Sourdough Bread recipe combines the tangy depth of sourdough with the spicy kick of jalapeños and the rich, sharp flavor of cheddar cheese. Perfectly crusty on the outside and soft on the inside, this homemade bread is ideal for sandwiches or as a flavorful accompaniment to any meal. The long fermentation process develops complex flavors and a chewy texture, making each bite irresistibly delicious.
Ingredients
Scale
Sourdough Starter
- 125 g active sourdough starter
Wet Ingredients
- 325 g warm water
Dry Ingredients
- 500 g bread flour
- 10 g salt
Add-ins
- 125 g sharp cheddar cheese, shredded
- 1/4 cup sliced jalapeños
Instructions
- Feed Your Starter (4-8 Hours Before Baking): Mix 50 g of the active sourdough starter with 100 g flour and 100 g water in a ratio of 1:2:2. Let this mixture sit until it doubles in size, indicating it’s active and ready. To test, drop a spoonful in water—if it floats, the starter is good to go.
- Mix the Dough: In a large bowl, dissolve the active starter in warm water until the mixture appears milky. Add the bread flour and salt, then mix with a wooden spoon or dough whisk until a rough, shaggy dough forms.
- Rest & Hydrate: Cover the dough with a kitchen towel and let it rest for 1 hour. This hydration period allows the flour to fully absorb the water, improving dough texture and handling.
- Stretch & Fold (Incorporating the Jalapeños and Cheddar): Perform 3 to 4 sets of stretch and folds every 30 minutes to develop gluten strength. During the second set, gently incorporate the sliced jalapeños and shredded cheddar cheese into the dough by spreading them out and folding them in as you stretch. After completing all stretch and folds, cover the dough and allow it to bulk ferment at room temperature for 3 to 12 hours, depending on room temperature and starter activity.
- Shape the Dough: Lightly flour a countertop. Gently shape the dough into a rectangle, fold it like an envelope, then roll it from one end to create a tight dough ball. Use gentle push-and-pull motions to create surface tension on top. Place the dough seam-side up into a floured banneton basket or towel-lined bowl. Remove any jalapeño slices that have surfaced to prevent them from burning during baking.
- Cold Proof for Deep Flavor: Cover the dough and let it rest at room temperature for 30 to 60 minutes. Then refrigerate the dough for 12 to 48 hours; longer cold proofing intensifies flavor. Wrap the dough with a damp tea towel to keep it moist during refrigeration.
- Score & Bake Like a Pro: Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes to ensure it’s very hot. Turn the dough out onto parchment paper, lightly dust the top with rice flour if desired, and score the surface using a razor blade or sharp knife to allow controlled expansion. Place the dough with parchment into the preheated Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake uncovered for an additional 15 minutes until the crust achieves a golden-brown color.
- Cool (If You Can Wait That Long): Transfer the baked bread onto a wire rack and let it cool completely for at least one hour. Cooling prevents a gummy crumb texture. Once cooled, slice and enjoy with butter or as desired.
Notes
- Feeding the starter ahead of time ensures maximum yeast activity for a good rise.
- Stretch and fold technique strengthens gluten without intensive kneading.
- Removing jalapeños from the dough surface helps prevent burning during baking.
- Cold proofing improves flavor complexity and dough texture.
- Scoring allows the bread to expand properly in the oven.
- Cooling the bread fully is essential to avoid gummy crumb.
- Prep Time: 3 hours 30 minutes (including starter feed and dough resting times)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bread, jalapeño cheddar bread, homemade bread, artisan bread, spicy bread, cheesy bread, fermented bread, bread baking
