Jalapeno Cheddar Sourdough Bread (Print version)

Tangy sourdough loaded with sharp cheddar and spicy jalapeños, baked to golden perfection.

# What goes in:

→ Sourdough Base

01 - 4.4 cups bread flour (500 g)
02 - 0.44 cup active sourdough starter, 100% hydration (100 g)
03 - 1.48 cups water, room temperature (350 ml)
04 - 2 teaspoons sea salt (10 g)

→ Fillings

05 - 1.3 cups sharp cheddar cheese, cubed or shredded (120 g)
06 - 2 medium jalapeños, deseeded and finely chopped

# Cooking steps:

01 - In a large bowl, mix the bread flour and water until just combined. Cover and rest for 30 minutes to allow gluten development.
02 - Add the sourdough starter and sea salt to the dough. Mix until fully incorporated and shaggy texture forms.
03 - Stretch and fold the dough 4 times over one hour, performing folds every 15 minutes to build strength.
04 - After the final fold, gently knead in the cubed cheddar cheese and chopped jalapeños until evenly distributed.
05 - Cover the dough and let rise at room temperature for 4-6 hours until doubled in size.
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 overnight in the refrigerator for enhanced flavor development.
08 - Preheat oven to 450°F with Dutch oven inside for 30 minutes to ensure proper heat retention.
09 - Transfer dough to parchment paper, score the top with a sharp knife, and place in the hot Dutch oven.
10 - Bake covered for 20 minutes to create steam and oven spring.
11 - Uncover and bake for another 20-25 minutes until deep golden brown and crusty.
12 - Cool on a wire rack for at least 1 hour before slicing to allow internal structure to set.

# Tips from flavorandfeast:

01 -
  • The combination of tangy sourdough and sharp cheddar creates an addictive flavor profile you cannot find in stores
  • Spicy jalapeños tucked throughout every bite make this the ultimate comfort bread for cheese lovers
  • The crust stays incredibly crispy while the interior remains soft and chewy for days
02 -
  • That cheese creates steam while baking, so your crust might not get quite as dark as a plain sourdough loaf
  • Refrigerating the final proof overnight develops the most incredible tang and makes scoring much easier
  • Do not skip the Dutch oven unless you have a professional steam injection oven, or the crust will be disappointingly soft
03 -
  • Freeze any extra loaves wrapped in foil then thaw and re-crisp in a 375°F oven for 10 minutes
  • The dough should feel slightly tacky but not stick to your fingers after stretching and folding
  • Use a very sharp knife or razor blade held at a 45-degree angle for the cleanest score mark

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