How to Make Cheddar Jalapeño Sourdough Bread | Easy Recipe for Perfectly Cheesy & Spicy Loaf

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.

Feed the sourdough starter by combining 25 g of starter, 50 g of filtered water, and 50 g of unbleached all-purpose flour. Let it rest in a warm place until bubbly and active, tripling in size.

In a bowl, pour in 260 g of water and 100 g of active sourdough starter. Mix until fully combined.

Add 9 g of sea salt and mix well.

Add 400 g of bread flour and knead the dough until no dry flour remains. The dough should be sticky and not yet smooth.

Let the dough rest for 10 minutes to start developing gluten.

After the rest, wet your hands and knead the dough in the bowl until it passes the gluten window test.

Cover the dough and let it rest for 30 minutes.

Prepare the cheese and jalapenos: cut 100 g of sharp cheddar into small cubes and slice one large fresh jalapeno, removing the seeds for a milder flavor.

After the dough has rested, sprinkle your work surface and hands with water. Gently stretch the dough out in the bowl into a rectangle, then sprinkle the cheese and jalapenos across the surface and press them in.

Fold the dough as shown in the video until everything is mixed in. Cover the bowl and let it rest for 6 to 8 hours until doubled in size and bubbly on the surface.

Lightly flour your work surface and gently turn the dough out onto it, being careful not to deflate it too much. Shape the dough into a round or oval loaf.

Transfer the shaped dough to a floured proofing basket or bowl, optionally pinching the seam to ensure it is tightly sealed. Cover with a towel and let it rise for about an hour until puffy and holding its shape.

Let the dough rest in the refrigerator overnight for at least 11 hours to develop flavor and improve texture.

Preheat your oven to 500°F with a Dutch oven inside.

Take the dough out of the refrigerator and carefully transfer it onto a piece of parchment paper. Score the top of the dough with a sharp knife or lame.

Carefully place the dough along with the parchment paper into the preheated Dutch oven, cover with the lid, and bake at 500°F for 15 minutes.

After 15 minutes, remove the lid, score the dough one more time, and reduce the temperature to 450°F. Continue baking for another 15 to 20 minutes until the crust is golden brown and crispy.

Once the bread is ready, carefully remove it from the Dutch oven and let it cool on a wire rack for at least an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens