Cheddar Jalapeño Sourdough Bread Recipe
This Cheddar Jalapeño Sourdough recipe combines the tangy depth of traditional sourdough bread with the bold flavors of sharp cheddar cheese and spicy jalapeños. With a chewy crust, a tender crumb, and a perfect balance of heat and richness, this artisan bread is ideal for sandwiches, snacking, or accompanying a hearty meal. The recipe involves slow fermentation for a complex flavor and uses a Dutch oven bake method to achieve a crusty exterior and moist interior.
- Prep Time: 1 hour 30 minutes (not including starter feeding and overnight refrigeration)
- Cook Time: 40-45 minutes
- Total Time: 4 hours 10 minutes active + 14 hours including starter feeding and fridge time
- Yield: 12 servings (one large loaf) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Starter
- 100 g Unbleached All-Purpose Flour
- 100 g Water (room temperature)
Dough
- 1000 g Unbleached All-Purpose Flour (bread flour can be used for chewier texture)
- 720 g Warm Water
- 100 g Active Sourdough Starter (bubbly)
- 20 g Salt (non-iodized)
- 200 g Cheddar Cheese, cubed (full-fat for richness)
- 2 Jalapeños, seeded and diced (mild pepper substitute optional)
Instructions
- Feed your starter: Mix 100 g of flour with 100 g of water to create the sourdough starter. Cover and let it sit at room temperature until it’s bubbly and active, which typically takes 6-8 hours.
- Mix the dough: In a large mixing bowl, combine 720 g of warm water with 100 g of the active sourdough starter. Add 1000 g of flour and stir until there are no dry spots left. Cover the bowl and allow the mixture to rest (autolyse) for 1 hour to develop gluten.
- Add salt: Sprinkle 20 g of salt over the dough and gently fold it in until fully incorporated. Let the dough rest for another 30 minutes to absorb the salt evenly.
- Stretch and fold: Over the next 2 hours, perform four sets of stretch and folds every 30 minutes to strengthen the dough’s structure and develop elasticity.
- Incorporate mix-ins: Carefully fold the cubed cheddar cheese and diced jalapeños into the dough, ensuring even distribution without deflating the dough.
- Bulk ferment: Cover the dough and let it rise at room temperature until it reaches approximately 50% larger in size and becomes airy; this should take about 4-6 hours.
- Shape and chill: Lightly flour a clean surface and turn the dough out. Shape it into a round loaf and place it in a proofing basket or bowl. Refrigerate the dough overnight for 8-12 hours to slow ferment and develop flavor.
- Preheat and bake: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Carefully transfer the chilled dough into the hot Dutch oven. Bake covered for 30 minutes to create steam and a crusty exterior. Remove the lid and bake an additional 10-15 minutes to deepen the crust browning.
- Cool: Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing to allow the crumb to set properly.
Notes
- Using bread flour instead of all-purpose flour results in a chewier texture due to higher protein content.
- Make sure the sourdough starter is active and bubbly for best fermentation results.
- Non-iodized salt is preferred as iodized salt can inhibit fermentation.
- If you prefer less heat, substitute jalapeños with milder peppers or reduce the quantity.
- Allowing the dough to rest overnight in the fridge enhances flavor and makes the dough easier to handle.
- Cooling the bread completely before slicing prevents a gummy texture inside.
Keywords: sourdough bread, cheddar jalapeño bread, homemade sourdough, artisan bread, spicy bread, cheese bread, fermented bread
