Jalapeno Cheddar Sourdough Loaf Recipe | Must Try Recipe | From Start to Finish

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

jalapenos

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more affordable.

Start with a ripe sourdough starter that has been fed recently, about 6-7 hours before use.

Measure 38 g of ripe sourdough starter and place it in a bowl.

Add 38 g of hard wheat flour and 38 g of bread flour to the bowl.

Pour in 76 g of spring water, mixing well to incorporate air.

Store the mixture in a warm place (about 23-24°C) for about 4-5 hours.

After the fermentation, prepare a medium mixing bowl and add 77 g of bread flour, 114 g of freshly milled flour, and 51 g of freshly milled rye flour.

Reserve 50 g of water from the total 653 g of water needed, and add 63 g of water to the flour mixture.

Mix until no dry bits of flour remain, then let it rest for 1 hour covered with a shower cap or plastic wrap.

After resting, add 18 g of sea salt and the previously prepared leaven to the dough.

Incorporate everything by hand or with a dough whisk until fully mixed.

Transfer the dough to a bulk fermentation container or leave it in the same bowl, cover it again, and let it rest for 30 minutes.

Perform three sets of stretch and folds at 30-minute intervals, pinching and folding the dough each time.

After the last stretch and fold, let the dough rest for an additional 30 minutes.

Prepare proofing baskets by flouring them to prevent sticking.

Cut the dough in half using a dough scraper and shape it into a loose round.

Incorporate the jalapenos and cheddar cheese into the dough, reserving some for topping later.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens