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
