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A sliced loaf of jalapeno cheddar sourdough bread with chunks of melted cheddar visible.

Jalapeño Cheddar Sourdough Bread

5 from 1 vote
I make this Jalapeño Cheddar Sourdough Bread whenever I want to spice up my regular sourdough routine. The crust turns golden and crisp, while the inside stays soft and cheesy with just the right amount of heat. It’s a loaf that never lasts long in our kitchen.
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Prep Time 30 minutes
Cook Time 40 minutes
1 day 4 hours
Total Time 1 day 5 hours 10 minutes
Course: bread
Ingredients Method Notes

Ingredients
  

  • 325 grams water
  • 100 grams active sourdough starter
  • 500 grams bread flour
  • 10 grams salt
  • 2 fresh jalapenos thinly sliced
  • 6 oz cheddar cheese cubed
  • 1/2 cup dried onion

Method
 

  1. In a large bowl, combine the bread flour, active sourdough starter, water, and salt. Mix with your hands or a dough whisk until no dry streaks of flour remain. The dough will be sticky, but do not add additional flour.
  2. Cover the bowl with a damp towel, beeswax wrap, or shower cap and let the dough rest in a warm place for 1 hour.
  3. With wet hands, perform the first stretch and fold by gently lifting one side of the dough and folding it over itself. Repeat on all four sides. Cover and let rest for 45 minutes.
  4. Repeat the stretch and fold process for a total of 3 sets, allowing the dough to rest 45 minutes between each set.
  5. After the final stretch and fold, transfer the dough to a clean countertop without adding flour. Cover with a damp towel and let it rest for 10 minutes.
  6. Gently stretch the dough into a rectangle. Spread half of the dried onion, jalapeños, and cheddar evenly over the surface and lightly press them into the dough.
  7. Fold one side of the dough toward the center and add half of the remaining inclusions. Fold the opposite side over and add the rest of the jalapeños, cheddar, and dried onion. Roll the dough into a ball and tuck the ends underneath to form a boule.
  8. Using cupped hands, gently pull and rotate the dough across the work surface to build surface tension without tearing the bottom.
  9. Lightly flour a 9-inch banneton basket and place the shaped boule inside with the seam facing up. Pinch any open seams closed, dust lightly with flour, and cover.
  10. Let the dough rest at room temperature for 1 hour, then place the banneton inside a plastic bag and refrigerate for a 12–24 hour cold ferment.
  11. The next day, place a Dutch oven with its lid into the oven and preheat to 450°F. Once preheated, leave the Dutch oven inside for an additional 30 minutes.
  12. Remove the dough from the refrigerator and carefully invert it onto a piece of parchment paper large enough to line the Dutch oven. Score the top with one deep slash using a lame or razor blade.
  13. Carefully transfer the loaf and parchment paper into the hot Dutch oven. Cover with the lid and bake for 40 minutes.
  14. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 5–10 minutes, or until the crust reaches your desired color.
  15. Transfer the bread to a wire rack and let it cool completely for at least 2 hours before slicing.
  16. Store leftovers in a bread bag once fully cooled.

Notes

  • Use an active, bubbly starter. A starter that has been fed 4–12 hours before baking and has reached its peak will produce the best rise.
  • Measure ingredients with a digital scale. Accurate measurements are one of the biggest keys to successful sourdough baking.
  • Don't add extra flour. The dough is naturally sticky, and adding more flour can make the loaf dense.
  • Wet your hands before stretch and folds. This prevents sticking and makes the dough much easier to handle.
  • Watch the dough between folds. If you don't see bubbles or signs of fermentation, let it rest a little longer before continuing.
  • Let the dough relax before shaping. A short bench rest makes it easier to stretch and shape without tearing.
  • Distribute the inclusions evenly. Layering the jalapeños, cheddar, and dried onion throughout the folds ensures every slice is packed with flavor.
  • Build good surface tension. Gently tightening the boule helps create excellent oven spring and a beautiful final shape.
  • Lightly flour your banneton. This prevents sticking while still allowing the dough to proof properly.
  • Cold ferment overnight. A 12–24 hour rest in the refrigerator develops deeper flavor and improves the texture of the loaf.
  • Fully preheat the Dutch oven. Giving it an extra 30 minutes at temperature creates the steam needed for a crisp, bakery-style crust.
  • Bake on parchment paper. It catches any melted cheese that escapes and makes transferring the loaf much easier.
  • Score with confidence. A deep score gives the loaf room to expand and prevents random cracking during baking.
  • Cool completely before slicing. Waiting at least 2 hours allows the crumb to finish setting and prevents a gummy interior.
  • Keep a sheet pan on the lower rack if the bottom browns too quickly. This helps reduce direct heat transfer to the Dutch oven.
  • Use a silicone mat if needed. Placing one in the bottom of the Dutch oven can help prevent the bottom crust from burning.
  • Maintain a healthy starter. A good feeding ratio of 50g starter, 100g water, and 100g flour helps produce a strong, reliable starter for baking.
 
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