Jalapeno Cheddar Sourdough Bread Recipe

Overhead view of a round loaf of jalapeno cheddar sourdough bread.

4.92 from 24 votes

Jalapeno Cheddar Sourdough Bread Recipe

Follow my easy instructions to make the best Jalapeño Cheddar Sourdough Bread! Packed with cheddar cheese and spicy pickled jalapeños, this bread makes delicious toast, grilled cheese and paninis, and an accompaniment to soups and pasta!

Course Bread

Cuisine American

Keyword jalapeno cheddar sourdough bread

Prep Time 30

Cook Time 50

Rise/Ferment Time 8

Total Time 9 20

Servings slices

Calories 201kcal

Author Sue Ringsdorf

Ingredients

75 grams bubbly sourdough starter
350 grams filtered water - warmed slightly
300 grams bread flour - unbleached
200 grams all-purpose flour - unbleached
20 grams whole wheat flour - unbleached
10 grams fine sea salt
130 grams sharp cheddar cheese - grated
50 grams jarred jalapeno slices - patted dry

Instructions

Carefully measure out the ingredients in the order listed. Combine filtered water and sourdough starter in a mixing bowl and stir well with a fork. Add the three types of flour and sea salt. Stir again.
75 grams bubbly sourdough starter, 350 grams filtered water, 300 grams bread flour, 200 grams all-purpose flour, 20 grams whole wheat flour, 10 grams fine sea salt
Then use your hands to bring the ingredients together. It will look shaggy. Cover with a damp towel and let it sit for 30 minutes. (Be sure to set a timer.) This is the AUTOLYSE.
After 30 minutes, add the cheddar cheese. Then start the stretch and folds. Use your hand and lift the dough up on one side, stretching it upward, and then punch into the center of the dough. Turn the dough and repeat. Continue this process for about one minute. This is the STRETCH AND FOLDS.
130 grams sharp cheddar cheese
After 30 minutes, add the diced jalapeños and do another round of stretch and folds
50 grams jarred jalapeno slices
You’ll want to try to get most of the cheese and jalapeños in the center of the dough during the stretch and folds. Form the dough into a smooth’ish ball, and place towel back in the bowl.
ADDITIONAL STRETCH AND FOLDS: I recommend doing additional stretch and folds if time permits. Do these every 30 minutes for 2-3 more times to further develop the gluten structure.
Let the dough rise for 6-8 hours, or overnight. It should almost double in size and appear soft on top. Small air bubbles may appear as well. This is the BULK RISE.
Add a light dusting of flour to a baking mat or clean surface. Remove the dough to the flour and gently form into your desired shape, usually round or oblong. Don’t punch the dough down because you don’t want to remove all the air. Let dough sit for five minutes.
After five minutes, use your hands to pull the dough toward you, dragging it along the mat to tighten it up. Repeat in the other directions to tighten.
Place the dough in a bowl (lined with a floured towel) or a prepared banneton basket (smooth side down). Cover with a damp towel and let it sit for about two to four hours. For this bread, it does not need to double again in size. This is the SECOND RISE.
Prepare for baking. Preheat oven to 450 degrees. Carefully remove the loaf to a piece of parchment paper, smooth side up. Then take a serrated edge knife (linked below) or a bread lame, and score the bread a couple of times. Place the bread (including parchment paper) into a dutch oven.
Add the lid to the pan and bake for 20 minutes. Then remove the lid and bake an additional 30 minutes or until bread is golden brown on the top and bottom.
Remove pan and then use parchment paper as handles to lift the bread out of the pan. Place on a cooling rack. Let the bread COMPLETELY COOL before slicing.

Notes

This bread is a 67% hydration dough.

You will need a sourdough starter for this bread. A starter can be created in less than a week with a simple combo of unbleached flour and filtered water. It’s a process of removing half of the starter and then “feeding” it every day, storing in a jar on your countertop, and getting it to a bubbly, sour point where it floats in water.

When using a bowl or banneton basket for the second rise, you'll need to prepare them. For a bowl, add a thin tea towel dusted with rice flour (or regular flour will work in a pinch). For the basket, add some rice flour as well. The rice flour will help prevent sticking while regular flour may not do this as well.

One of the biggest mistakes you can make is to slice the bread immediately after coming out of the oven. If you do this, it will be doughy/gummy tasting. Let the bread completely cool before slicing!

There are MANY MORE TIPS on the blog post!

Nutrition