Sourdough Jalapeño Cheddar Bread

Author: Jessica Milnes

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Sourdough Jalapeño Cheddar Bread

This Sourdough Jalapeño Cheddar Bread takes a classic sourdough loaf and adds plenty of sharp cheddar and fresh jalapeños throughout. The cheese melts into the bread as it bakes while the jalapeños add just enough heat. Make sure your starter is well-fed, active, and bubbly before you begin, and for the most consistent results, I recommend weighing your ingredients with a kitchen scale.

Ingredients

• 500 g bread flour
• 350 g warm water
• 100 g active, bubbly sourdough starter
• 10 g sea salt
• 200 g sharp cheddar cheese, shredded
• 2 medium jalapeños, thinly sliced or finely diced
• Additional shredded cheddar and jalapeño slices for the top, optional

Instructions

1. Mix the dough. In a large bowl, combine the warm water and active sourdough starter. Add the flour and mix until no dry flour remains. Cover and allow to rest for about 30 minutes.
2. Add the salt. Sprinkle the sea salt over the dough and work it in with your hands until incorporated. Cover and rest for another 30 minutes.
3. Begin stretch and folds. Perform a set of stretch and folds by grabbing one side of the dough, stretching it upward, and folding it over itself. Turn the bowl and repeat on all four sides.
4. Cover and repeat the stretch-and-fold process every 30 minutes for about 2 hours, for a total of approximately four sets.
5. Add the cheddar and jalapeños. During the second set of stretch and folds, gently work the shredded cheddar and chopped or sliced jalapeños into the dough. Continue folding until they're distributed throughout.
6. Bulk ferment. Cover the dough and allow it to rise at room temperature until noticeably puffy and increased in volume. Depending on the temperature of your kitchen and strength of your starter, this may take several hours.
7. Shape. Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Allow it to rest for about 15–20 minutes, then complete your final shaping.
8. Place the loaf seam-side up in a floured banneton or towel lined bowl. Cover and refrigerate overnight.
9. Preheat the oven. The following day, place a Dutch oven in your oven and preheat to 450°F for about 45 minutes.
10. Turn the cold dough onto parchment paper and score the top. If desired, add a little extra shredded cheddar and a few jalapeño slices.
11. Carefully transfer the loaf to the hot Dutch oven. Cover and bake at 450°F for 25 minutes.
12. Remove the lid and bake for another 20–25 minutes, or until the crust is deeply golden and the cheese is browned and bubbly.
13. Transfer to a cooling rack and allow the loaf to cool completely before slicing. This is especially important with a cheese-filled sourdough loaf.

Notes

If you want a milder loaf, remove the seeds and membranes from the jalapeños before chopping them. If your family likes more heat, leave some of the seeds in or add another jalapeño.

I like using sharp cheddar because its flavor really comes through after baking. And don't be afraid of those crispy pieces of cheese around the crust, they're one of the best parts.