Jalapeno Cheddar Sourdough Bread (Printable Version)
Tangy sourdough loaf with sharp cheddar and spicy jalapeños. Crusty exterior, soft interior. Ideal for sandwiches or serving warm.
# Ingredient List:
→ Sourdough Base
01 - 3.5 cups bread flour (500 g)
02 - 0.5 cup active sourdough starter, 100% hydration (100 g)
03 - 1.5 cups water, room temperature (350 ml)
04 - 2 teaspoons sea salt (10 g)
→ Fillings
05 - 1.25 cups sharp cheddar cheese, cubed or shredded (120 g)
06 - 2 medium jalapeños, deseeded and finely chopped
# How to Make:
01 - In a large bowl, mix the bread flour and water until just combined. Cover and rest for 30 minutes (autolyse).
02 - Add the sourdough starter and sea salt to the dough. Mix until well incorporated and no dry streaks remain.
03 - Stretch and fold the dough 4 times over the course of an hour, performing each fold at 15-minute intervals to develop gluten structure.
04 - After the final stretch and fold, gently knead in the cubed cheddar cheese and chopped jalapeños until evenly distributed throughout the dough.
05 - Cover the dough and let rise at room temperature for 4–6 hours, until approximately doubled in size and bubbly on the surface.
06 - Turn the dough onto a lightly floured surface. Shape into a tight round loaf and place in a floured proofing basket or bowl.
07 - Let proof, covered, for 2–4 hours at room temperature or refrigerate overnight for enhanced flavor development.
08 - Preheat oven to 450°F with Dutch oven inside for at least 30 minutes to ensure thorough heating.
09 - Transfer dough to parchment paper and score the top with a sharp knife or bread lame. Carefully transfer into the hot Dutch oven and bake covered for 20 minutes.
10 - Remove the lid and continue baking for 20–25 minutes until deep golden brown and crusty sounding when tapped on the bottom.
11 - Cool on a wire rack for at least 1 hour before slicing to ensure proper crumb structure.
# Expert Tips:
01 -
- The way cheddar melts into pockets throughout the crumb makes every bite feel like finding a hidden treasure
- That perfect balance between sourdough tang and jalapeño heat keeps people coming back for just one more slice
02 -
- Overnight proofing in the refrigerator develops incredible flavor and makes timing your bake much more flexible
- A hot Dutch oven creates steam that gives you that professional bakery style crust with a dramatic oven spring
03 -
- If your dough feels too sticky during shaping, lightly flour your hands instead of adding more flour to the dough itself
- The internal temperature should reach about 200°F for a fully baked loaf, investing in an instant read thermometer takes the guesswork out