Jalapeno Cheddar Sourdough Bread (Printable Version)

Tangy sourdough loaded with sharp cheddar and spicy jalapeños for a bold, crusty loaf.

# What You'll Need:

→ Sourdough Base

01 - 4 cups bread flour
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 1 1/2 cups water (room temperature)
04 - 2 teaspoons sea salt

→ Fillings

05 - 1 1/3 cups sharp cheddar cheese, cubed or shredded
06 - 2 medium jalapeños, deseeded and finely chopped

# How to Make It:

01 - In a large bowl, combine the bread flour and water. Mix until just combined and no dry flour remains. Cover the bowl and let rest for 30 minutes to allow the flour to hydrate (autolyse).
02 - Add the active sourdough starter and sea salt to the rested dough. Mix thoroughly until the starter is fully distributed and the salt dissolves. The dough will feel slightly sticky but should hold together well.
03 - Perform a series of stretch and folds: grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat for all four sides. Perform this cycle every 15 minutes for a total of 4 sets over one hour to develop gluten strength.
04 - After completing the final stretch and fold, turn the dough onto a lightly floured surface. Gently flatten and distribute the cubed cheddar cheese and chopped jalapeños evenly across the surface. Fold the dough over itself several times to incorporate the fillings without crushing them.
05 - Return the dough to a clean, lightly oiled bowl. Cover and let rise at room temperature for 4 to 6 hours. The dough is ready when it has doubled in size and shows visible bubbles on the surface.
06 - Turn the fermented dough onto a lightly floured work surface. Gently degas and shape into a tight round loaf by folding the edges toward the center and creating surface tension. Place the loaf seam-side up in a floured proofing basket or lined bowl.
07 - Cover the shaped loaf and let proof for 2 to 4 hours at room temperature, or refrigerate overnight for enhanced sourdough flavor development. The dough is ready when it springs back slowly when gently pressed.
08 - Position oven rack in the center. Place a Dutch oven inside and preheat to 450°F. Allow the Dutch oven to heat for at least 30 minutes to ensure proper oven spring and crust development.
09 - Turn the dough onto a piece of parchment paper. Use a sharp knife or bread lame to score the top of the loaf with a shallow cut about 1/2 inch deep. Carefully transfer the dough into the preheated Dutch oven and cover with the lid.
10 - Bake covered for 20 minutes to create initial steam. Remove the lid and continue baking for 20 to 25 minutes until the crust develops a deep golden brown color and sounds hollow when tapped on the bottom.
11 - Transfer the baked loaf to a wire rack. Allow to cool for at least 1 hour before slicing to prevent the crumb from becoming gummy and to allow the internal structure to set properly.

# Expert Insights:

01 -
  • The cheese creates these incredible melty pockets throughout the crumb that make every slice exciting
  • Spicy jalapeños balance the rich tanginess of sourdough in the most perfect way
  • Your kitchen will smell absolutely incredible while this bakes
02 -
  • Cold proofing overnight in the fridge develops incredible flavor and makes scoring the dough much easier
  • Dont skip the Dutch oven, it creates the steam necessary for that crackly, bakery style crust
  • The bread is done when it sounds hollow when tapped on the bottom
03 -
  • Score your dough with confidence, a deep cut helps the bread expand properly and looks stunning
  • Let the bread cool completely before slicing to avoid ruining the crumb structure

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