Jalapeño & Cheddar Sourdough Loaf
If you’re looking to elevate your sourdough game, adding jalapeños and cheddar cheese is a delicious way to do it! This jalapeño cheddar sourdough loaf combines the tangy flavor of sourdough with a kick of heat and a rich, cheesy goodness. Perfect for sandwiches, toast, or simply enjoying on its own, this bread is sure to become a favorite in your kitchen.
What You’ll Need
Ingredients:
Active Sourdough Starter: 100g
Bread Flour: 450g
Whole Wheat Flour: 50g
Water: 360g (30g reserved)
Salt: 10g
Fresh or Pickled Jalapeños: 60g
Shredded Sharp Cheddar Cheese: 115g
Equipment:
Kitchen Scale
Mixing Bowl
Bowl Cover - reusable, plastic wrap, or tea towel
Mixing Utensils
Dough Scraper
Proofing Basket
Scoring Knife
Parchment Paper
Dutch Oven/Loaf Pan/Bread Stone
Cooling Rack
Step-by-Step Instructions
Feed your starter
Depending on your schedule you can either feed your starter in the morning or the night before you plan to bake.
The key is to create enough starter to use for the recipe and to have some left over.
When I plan to bake I feed a 1:2:2 early in the morning or 1:3:3 ratio the night before I bake. You can feed a 1:1:1 if you are in a pinch and need your starter to rise quickly. Read my Understanding Starter Feed blog for more information on this!
Your starter is ready to use when it has doubled in size and there are lots of bubbles on the sides of the jar and big bubbles on the surface.
Here’s a feeding example: 15g starter + 45g flour + 45g water = 105g starter. You’ll have roughly 5g left over after making this recipe.
Mix the Dough
In a large bowl, mix active starter and 330g of water.
Add the bread flour and whole wheat flour, mix until you have a shaggy mass
Autolyse
Cover dough and let it rest for 1 hour.
Add Salt
In a small bowl, add salt and remaining 30g of water. Mix until salt is dissolved.
Add the salt water to the dough and work with your hands until the water is combined, stretching and folding the dough over itself.
Cover and rest for 1 hour.
Stretch and Folds + Inclusions
Repeat the stretch and fold process above but only do 4 stretches. You will end up rotating your bowl in a complete circle or 360° for one complete set. Repeat this every 30 minutes for 1.5 hours, for a total of 3 sets in 1.5 hours.
On the second set of stretch and folds mix in the jalapeños and cheese. As you continue the sets the ingredients will continue to combine, no need to worry if they aren’t incorporated after the first set.
Cover the dough after each set.
Bulk Fermentation
The timing of this step largely depends on the temperature of your kitchen and dough. Warm temperatures, your dough will ferment/rise faster. Cooler temperatures, your dough will ferment/rise slower. Timing can range from 5.5 hours to 16 hours.
My kitchen and dough typically stay around 73°F and I bulk ferment my doughs for 5.5 to 6 hours.
Please read my A Guide to Bulk Fermentation for a complete explanation on this step.
Shaping & Cold Fermentation
Once dough has risen, turn it out onto a lightly floured surface. Gently stretch the dough into a small rectangle. Fold the left side to the center, fold the right side over the left, then roll the dough up starting at the bottom. Work the dough into a ball by pushing and tucking the dough.
Let the dough bench rest for 20-30 minutes, then perform a final shape, tightening the surface of the dough by pushing and tucking again.
Place the dough, seam side up, into your floured proofing basket. Stitch the seam together to help the dough hold its shape. If you don't like stitching the seam you can pinch it together before placing it in the proofing basket.
Cover and place in your refrigerator for 8-36 hours. The longer you let your dough cold ferment the more complex the flavor will become. (I typically do 12 hours)
Preheat Oven & Dutch Oven
Place your dutch oven with lid in your oven and preheat them at 500°F for 30-45 minutes.
Scoring
Place parchment paper down on your work surface and turn your dough out onto it. Lightly brush away excess flour. With a sharp scoring lame or sharp knife, cut in your desired design, this will allow steam to escape and your loaf to expand.
Baking
Carefully remove your hot dutch oven, using your parchment paper lift the loaf into the baking vessel. Cover with the lid and place in the oven to bake at 450°F for 30 minutes.
Remove the lid after 30 minutes, bake at 410°F for 15 minutes without the lid.
Cool & Enjoy
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This cooling time helps the crumb set and enhances the flavor.
Tips & Notes
You can use yellow cheddar or white cheddar, the flavor is the same. Use yellow cheddar if you want a visual pop of color aside from the jalapeños.
Remove the seeds from the jalapeños before adding them to the dough.
Lay the jalapeños out on a paper towel and press them to remove some of the excess moisture.
Slightly wet your hands to prevent the dough from sticking to your hands during the stretch and fold process.
For intricate scoring designs, place your proofing basket and dough into the freezer for 15 minutes. This will stiffen the dough slightly so it will not pull as you cut your intricate designs.
Put the lid or a baking sheet on the rack below the dutch oven to prevent the bottom of the loaf from becoming too hard.
Conclusion
Baking jalapeño cheddar sourdough is a fun way to experiment with flavors in your bread-making. The process is straightforward, and the results are delicious. So gather your ingredients, fire up your oven, and enjoy this spicy, cheesy treat fresh from your kitchen! Happy baking!
Jalapeño & Cheddar Sourdough Loaf
Ingredients
- Active Sourdough Starter: 100g
- Bread Flour: 450g
- Whole Wheat Flour: 50g
- Water: 360g (30g reserved)
- Salt: 10g
- Fresh or Pickled Jalapeños: 60g
- Shredded Sharp Cheddar Cheese: 115g
Instructions
- Depending on your schedule you can either feed your starter in the morning or the night before you plan to bake.
- The key is to create enough starter to use for the recipe and to have some left over.
- When I plan to bake I feed a 1:2:2 early in the morning or 1:3:3 ratio the night before I bake. You can feed a 1:1:1 if you are in a pinch and need your starter to rise quickly. Read my Understanding Starter Feed blog for more information on this!
- Your starter is ready to use when it has doubled in size and there are lots of bubbles on the sides of the jar and big bubbles on the surface.
- Here’s a feeding example: 15g starter + 45g flour + 45g water = 105g starter. You’ll have roughly 5g left over after making this recipe.
- In a large bowl, mix active starter and 330g of water.
- Add the bread flour and whole wheat flour, mix until you have a shaggy mass
- Cover dough and let it rest for 1 hour.
- In a small bowl, add salt and remaining 30g of water. Mix until salt is dissolved.
- Add the salt water to the dough and work with your hands until the water is combined, stretching and folding the dough over itself.
- Cover and rest for 1 hour.
- Repeat the stretch and fold process above but only do 4 stretches. You will end up rotating your bowl in a complete circle or 360° for one complete set. Repeat this every 30 minutes for 1.5 hours, for a total of 3 sets in 1.5 hours.
- On the second set of stretch and folds mix in the jalapeños and cheese. As you continue the sets the ingredients will continue to combine, no need to worry if they aren’t incorporated after the first set.
- Cover the dough after each set.
- The timing of this step largely depends on the temperature of your kitchen and dough. Warm temperatures, your dough will ferment/rise faster. Cooler temperatures, your dough will ferment/rise slower. Timing can range from 5.5 hours to 16 hours.
- My kitchen and dough typically stay around 73°F and I bulk ferment my doughs for 5.5 to 6 hours.
- Please read my A Guide to Bulk Fermentation for a complete explanation on this step.
- Once dough has risen, turn it out onto a lightly floured surface. Gently stretch the dough into a small rectangle. Fold the left side to the center, fold the right side over the left, then roll the dough up starting at the bottom. Work the dough into a ball by pushing and tucking the dough.
- Let the dough bench rest for 20-30 minutes, then perform a final shape, tightening the surface of the dough by pushing and tucking again.
- Place the dough, seam side up, into your floured proofing basket. Stitch the seam together to help the dough hold its shape. If you don't like stitching the seam you can pinch it together before placing it in the proofing basket.
- Cover and place in your refrigerator for 8-36 hours. The longer you let your dough cold ferment the more complex the flavor will become. (I typically do 12 hours)
- Place your dutch oven with lid in your oven and preheat them at 500°F for 30-45 minutes.
- Place parchment paper down on your work surface and turn your dough out onto it. Lightly brush away excess flour. With a sharp scoring lame or sharp knife, cut in your desired design, this will allow steam to escape and your loaf to expand.
- Carefully remove your hot dutch oven, using your parchment paper lift the loaf into the baking vessel. Cover with the lid and place in the oven to bake at 450°F for 30 minutes.
- Remove the lid after 30 minutes, bake at 410°F for 15 minutes without the lid.
- Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This cooling time helps the crumb set and enhances the flavor.
Notes
- You can use yellow cheddar or white cheddar, the flavor is the same. Use yellow cheddar if you want a visual pop of color aside from the jalapeños.
- Remove the seeds from the jalapeños before adding them to the dough.
- Lay the jalapeños out on a paper towel and press them to remove some of the excess moisture.
- Slightly wet your hands to prevent the dough from sticking to your hands during the stretch and fold process.
- For intricate scoring designs, place your proofing basket and dough into the freezer for 15 minutes. This will stiffen the dough slightly so it will not pull as you cut your intricate designs.
- Put the lid or a baking sheet on the rack below the dutch oven to prevent the bottom of the loaf from becoming too hard.
