Here’s a Jalapeño Cheddar Sourdough Bread recipe that combines the tangy depth of sourdough with spicy jalapeños and rich, melty cheddar. This version assumes you have a mature sourdough starter and some experience with basic sourdough techniques like stretch and folds.
🌶️ Jalapeño Cheddar Sourdough Bread Recipe
Ingredients
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500g bread flour (or a mix of 400g bread flour + 100g whole wheat)
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350g water (70% hydration)
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100g active sourdough starter (20%)
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10g salt (2%)
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100–150g sharp cheddar cheese, cubed or shredded
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1–2 jalapeños, diced (adjust to spice preference; remove seeds for less heat)
Timeline Overview
| Step | Time |
|---|---|
| Mix Dough | 0:00 |
| Autolyse | 0:00–0:30 |
| Add Salt + Starter | 0:30 |
| Bulk Fermentation w/ Folds | 0:30–4:30 |
| Shape & Cold Proof | 4:30–24:00 |
| Bake | 24:00+ |
🥖 Instructions
1. Autolyse (optional but recommended)
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Mix flour and water (no salt or starter yet) in a large bowl until no dry bits remain.
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Cover and let rest for 30–45 minutes.
2. Add Starter and Salt
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Add active sourdough starter and salt to the dough.
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Mix thoroughly using the pinch and fold method until fully incorporated.
3. Bulk Fermentation (4 hours at room temp)
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Perform 4 sets of stretch and folds every 30 minutes.
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On the 2nd or 3rd fold, gently fold in the cheddar and jalapeños a bit at a time. Press them lightly into the dough during the fold to distribute evenly.
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Let dough rest after the final fold until it’s roughly doubled in size.
4. Pre-shape and Bench Rest
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Turn dough out onto a lightly floured surface.
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Pre-shape into a round, let rest for 15–20 minutes uncovered.
5. Final Shape and Proof
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Shape into a tight boule or batard.
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Place in a floured proofing basket or bowl lined with a floured cloth.
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Cover and refrigerate overnight (8–16 hours) for cold proof.
6. Bake
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Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
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Transfer dough to parchment, score the top, and place into the hot Dutch oven.
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Bake covered for 20 minutes, then uncovered for 20–25 minutes more until deep golden brown.
🔥 Tips
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Use gloves when handling jalapeños if you’re sensitive to spice.
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For gooey cheese pockets, use cubed cheddar. For more uniform flavor, use shredded.
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Smoked cheddar adds a fun flavor twist.
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Let the bread cool at least 1 hour before slicing.