Sourdough Cheddar Jalapeño Bread

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Sourdough Cheddar Jalapeño Bread

Sourdough cheddar jalapeño bread is crusty on the outside, soft inside, and full of cheesy, spicy flavor. This artisan loaf is delicious on its own, with soup or chili, or as a rustic toasted sandwich.

Prep Time45

Cook Time40

Additional Time22

Total Time23 25

Course: Sourdough

Cuisine: American

Keyword: cheddar jalapeño sourdough, cheesy sourdough bread, jalapeño cheese sourdough bread, sourdough cheddar jalapeño bread, spicy sourdough bread

Servings: slices (1 boule)

Calories: 187kcal

Equipment

Ingredients

375 g bread flour
100 g whole wheat flour
355 g water
100 g sourdough starter active and bubbly
10 g salt
1/4 cup fresh jalapeños diced, see notes
113 g cheddar cheese shredded

US - Metric

Instructions

Prepare the Dough

Autolyze. In a large bowl, mix the all-purpose flour, whole wheat flour, and water until combined. Cover with a damp towel and let rest for 30–45 minutes.
375 g bread flour, 100 g whole wheat flour, 355 g water
Add Starter and Salt. Add the sourdough starter and salt. Mix by hand for about 5 minutes. The dough will be sticky at this point. Cover again and rest for 30 minutes.
100 g sourdough starter, 10 g salt

Stretch and Fold the Dough

Stretch and Folds 1 and 2. After the dough has rested for 30 minutes, begin the stretch and fold process.
• Do one cycle of stretch and folds. Stretch and fold the dough until you begin to feel resistance from the dough. Cover with a damp towel and let the dough rest for 15 minutes.
• Repeat a second cycle, then cover and rest for another 15 minutes.
Add Inclusions. Add the jalapeños and cheese on top of the dough. Do another cycle of stretch and folds. Cover and rest for 30 minutes.
It’s okay if the fillings aren’t fully mixed yet. The remaining stretch and folds will eventually work them in.
1/4 cup fresh jalapeños, 113 g cheddar cheese
Remaining Stretch and Folds. Do three more cycles of stretch and folds, resting 30 minutes between each. Cover with a damp towel between cycles.

Bulk Ferment, Shape, and Cold Proof

Bulk Ferment. After the stretch-and-folds, cover the dough and let it rise at room temperature until doubled with bubbles around the edges. For me, this usually takes 5-6 hours. If your kitchen is cooler than 73°F, move it to a warmer spot or use a proofing box.
Turn Out the Dough. Once doubled in size, turn the dough out onto a clean work surface.
Bench Rest. Shape into a ball by turning and spinning it toward yourself. The friction on the counter creates tension. Let it rest for 15–20 minutes.
Shape. Using a bench scraper, place the dough face down in a floured banneton or towel-lined bowl. Fold the long edges toward each other, meeting in the center, and pinch the seams together. Then, fold the short edges 1" toward the center and pinch the seams together.
Proof. Cover it with plastic wrap or a plastic bag (I like to use a plastic shopping bag), and stick it in the fridge for 12-15 hours.
Alternate Option: You can skip the cold proof and let the dough proof at room temperature until it has risen about 30% and is puffy. Then, proceed with the baking instructions. This route will not create as much ovenspring, but it will still be delicious.

Bake the Bread

Preheat. Preheat the oven to 500°F with a Dutch oven inside. Heat for at least 20 minutes so the Dutch oven is scorching hot.
Turn Out the Dough. Remove the dough from the fridge and turn it onto parchment paper, smooth side up.
Score. Score the dough with a lame or razor blade.
Transfer to Dutch Oven. Use the parchment paper like a sling to transfer the dough to the hot Dutch oven. The dough should remain on the parchment paper while baking.
Bake. Drop the temperature to 450°F. Cover and bake for 25 minutes. Then, remove the lid and bake 12–15 minutes or until the loaf is golden and reaches an internal temperature of 190°-200°F.
Cool. Remove from the Dutch oven and let cool to room temp on a wire rack.

Notes

I prefer fresh jalapeños in this recipe. However, you can also use pickled or candied jalapeños. Just be sure to drain and pat them dry with a paper towel first.
Stick to the suggested amounts for cheese and jalapeños. Adding too much can weigh down the dough and cause the loaf to collapse.
If you want extra spice, you can include the jalapeños seeds and membranes. Keep in mind that this may change the texture.
For consistent and repeatable results, I recommend weighing the ingredients with a digital kitchen scale.
Wear food-safe gloves when chopping and handling the jalapeños to prevent burning your hands (ask me how I know).

Nutrition