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Jalapeno Cheddar Sourdough Bread Recipe

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3.8 from 15 reviews

This Jalapeno Cheddar Sourdough Bread is a flavorful artisan loaf combining the tangy complexity of sourdough with spicy jalapeños and sharp cheddar cheese. Perfect for sandwiches or enjoying on its own, this bread has a crisp crust and a tender, cheesy crumb, made using natural fermentation and baked in a Dutch oven for a rustic finish.

Ingredients

Sourdough Starter

  • 188 grams sourdough starter (100% hydration; fed and bubbly; at room temperature)

Wet Ingredients

  • 520 grams non-chlorinated water (bottled, room temperature)

Dry Ingredients

  • 750 grams unbleached bread flour (organic if possible)
  • 18 grams fine sea salt

Flavor Additions

  • 8 ounces fresh jalapeño peppers (de-seeded, diced, and patted dry)
  • 8 ounces sharp cheddar cheese (shredded on the large side of a box grater)

Instructions

  1. Feed Your Starter: Feed your sourdough starter 4 to 12 hours before making the dough so it reaches peak activity and is bubbly and ready to use.
  2. Make the Dough: In a large glass or clear container, combine the active starter, 520 grams water, and 18 grams salt. Whisk gently to combine. Add 750 grams bread flour and stir until a shaggy dough forms. Cover and rest at room temperature for 30 minutes to hydrate.
  3. Stretch and Folds: Wet your hands and perform the first set of stretch and folds by grabbing a piece of dough, stretching it up, folding it over, and turning the bowl a quarter turn. Repeat 4 times total. Cover and rest for 30 minutes. Repeat this stretch and fold process 3 more times at 30-minute intervals, for a total of 4 sets. Just before the fourth set, sprinkle diced jalapeños and shredded cheddar cheese onto the dough, then incorporate them during the final stretch and fold.
  4. Bulk Fermentation: Cover the dough and let it ferment at room temperature for 6 to 12 hours, until puffed and bubbly but not necessarily doubled in size. The dough should feel spongy and slightly domed.
  5. Shape the Dough: Line a large bowl with a floured cotton tea towel. Lightly spritz your countertop with water and wet your hands. Turn the dough onto the countertop and roughly shape into a 13 to 14 inch by 8 to 9 inch rectangle. Gently press to remove excess gas bubbles. Fold the dough like a letter in thirds, then roll into a log shape. Create surface tension by gently pulling the dough towards you on the countertop a few times. Place the shaped dough seam side up into the prepared bowl and cover with plastic wrap.
  6. Proof: Let the dough proof until it roughly doubles or jiggles when shaken. Proof at room temperature for 1 to 4 hours or refrigerate for 12 to 24 hours. Use the poke test—if the dough springs back slowly, it’s ready to bake.
  7. Preheat, Score, and Bake: An hour before baking, place a 6.5 to 7.5-quart Dutch oven with its lid inside the oven and preheat to 450°F. After preheating, remove the dough from the fridge, invert onto a parchment paper-lined plate, and score the top with a sharp blade. Use the parchment to lift the dough into the hot Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake an additional 20 to 25 minutes until golden brown, hollow sounding when tapped on bottom, and an internal temperature of 205-210°F is reached.
  8. Cool and Slice: Transfer the baked bread to a wire rack and allow it to cool completely for at least 6 hours, preferably overnight, before slicing for best texture and flavor.

Notes

  • Ensure the sourdough starter is at its peak activity for the best rise and flavor.
  • Use non-chlorinated or bottled water to avoid interfering with fermentation.
  • De-seed jalapeños carefully to control spiciness; leave seeds in for extra heat.
  • Incorporate jalapeños and cheese during the final stretch and fold to distribute evenly.
  • Bulk fermentation time can vary based on room temperature; look for visual cues instead of relying solely on time.
  • Proofing in the fridge slows fermentation and develops flavor; plan accordingly.
  • Preheating the Dutch oven ensures a crisp crust and good oven spring.
  • Cooling the bread fully before slicing prevents gumminess inside.

Find it online: https://lauracooks.com/jalapeno-cheddar-sourdough-bread-recipe/