How to Make Jalapeño Cheddar Sourdough

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: monterey jack cheese

Monterey jack is milder and often less expensive than sharp cheddar.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: canned jalapeños

Canned jalapeños are usually more affordable and still provide heat.

Start with 500 grams of strong baker's flour in a large bowl.

Add 400 grams of filtered water to the flour for an 80% hydration dough; mix together and let it rest for 2.5 hours for autolyse.

After autolyse, add 125 grams of sourdough starter to the flour mixture; wet hands and mix until fully incorporated, about 2 minutes.

Cover the mixture with plastic wrap and let it rest for 30 minutes.

After 30 minutes, add 5 grams of fine sea salt and 200 grams of smoked cheddar cheese; mix thoroughly to incorporate the salt and cheese.

Let the dough rest for another 30 minutes before performing the first stretch and fold.

Perform a stretch and fold, then cover and let it rest for another 30 minutes before the lamination.

For lamination, spray the work surface with filtered water to prevent sticking; stretch the dough out and add diced jalapeños on top.

Fold the dough over the jalapeños and tuck it back into the bowl; cover and let it rest for 30 minutes.

Perform a coil fold by gently picking up the dough, tucking it underneath, and rotating; repeat this process four times.

Let the dough rest for about 1 hour and 15 minutes after the last coil fold until it shows jiggle and is well fermented.

Pre-shape the dough and let it bench rest for about 10 minutes.

After resting, shape the dough and coat it with rice flour; place it in a banneton and cover with plastic wrap.

Refrigerate the dough overnight.

The next morning, preheat the oven to 500°F (260°C) with a cast iron pot inside for 30 minutes.

Remove the dough from the fridge, add rice flour on top, and score the dough with a sharp knife.

Transfer the dough into the preheated cast iron pot, cover it, and bake for 30 minutes at 440°F (227°C).

After 30 minutes, uncover the pot and lower the temperature to 430°F (221°C); bake for an additional 20-25 minutes until golden brown.

Remove the bread from the oven and let it cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens