Jalapeño Cheddar Sourdough Bread

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Sourdough Starter- I use an active sourdough starter to make this recipe. In my 70°F kitchen, I feed my starter about 6 hours before making the dough.
• Bread Flour- Bread flour contains more gluten-forming proteins, which helps the jalapeño cheddar sourdough bread rise and gives it a chewier texture. You can also use all-purpose flour or a bit of whole wheat flour.
• Water- This recipe makes a 75% hydration dough. You can adjust the water amount to make the dough less or more hydrated, depending on your preference and comfort with handling sticky dough.
• Kosher Salt- Enhances the flavor of the sourdough bread. If you use table salt instead, measure by weight or use half the amount.
• Jalapeño- I like to use fresh jalapeños in my jalapeño cheddar sourdough bread. You can leave the seeds in or remove them, depending on how spicy you want it. You can also use pickled jalapeños (or pickled banana peppers) if they are well-drained and patted dry.
• Shredded Cheddar Cheese- Yellow cheddar cheese stands out best in the bread, but white cheddar works just as well. You can also swap the cheddar for another type of cheese like monterey jack or gouda.

How to Make Jalapeño Cheddar Sourdough Bread

Here is how to make sourdough bread with jalapeños and cheddar cheese.

Feed Sourdough Starter

• Feed your sourdough starter in the morning on the day you plan to make your bread.
• It should become active and bubbly in about 6 hours at a temperature between 70-75°F.

Mix Dough

• In a large mixing bowl, combine bread flour, warm water, active sourdough starter, and kosher salt.
• Mix until a shaggy dough forms and all the dry flour is incorporated.

Perform Stretch and Folds + Add Mix-Ins

• After mixing, let the dough rest for 30 minutes.
• Then, start your first set of stretch and folds. Sprinkle ¼ of the diced jalapeños and shredded cheddar cheese on top of the dough. Lightly wet your hand, then grab one edge of the dough, pull it up as far as it stretches, and fold it over onto itself and the mix-ins.
• Rotate the bowl 90 degrees and repeat, adding another ¼ of the jalapeños and cheese on top of the dough and folding it over. Repeat this process two more times around the dough until all the jalapeños and cheese are added.
• Flip the dough so the folds are at the bottom. The mix-ins might look a bit messy, but they'll blend in better as we continue.
• Cover and let the dough rest for 20 minutes. Then, do another set of stretch and folds. Repeat this process for a total of 4 sets of stretch and folds.

Bulk Fermentation

• Cover the dough and allow it to rise in a warm environment (70-75°F) for about 4 hours.
• Your dough is ready when it doubles in size, has bubbles forming on the surface, and jiggles slightly when the bowl is shaken.

Pre-Shape

• Turn the dough out onto a lightly floured surface and gently pull it into a rectangle.
• Starting with one of the short edges of the rectangle, pull and stretch it, then fold it over towards the center of the dough. Repeat with the opposite short edge of the rectangle, bringing it over to meet the first fold in the center.
• Next, take one of the longer edges of the rectangle and gently pull it out and up slightly. Then, fold it over toward the center of the dough. Repeat with the opposite edge.
• Gently flip the dough over so that the seam side is facing down. Using your hands or a bench scraper, carefully shape the dough into a round ball by tucking the edges underneath, and rotating it as needed to create tension on the surface.
• Cover and rest for 15-20 minutes.

Final Shape

• Lightly sprinkle flour on top of the dough, then gently flip it over so the seam side is facing up.
• Repeat the shaping process to create tension in the dough and shape it into a round ball.
• Let the dough rest seam-side down on the counter for 1-2 minutes.

Transfer to Proofing Basket

• Generously dust a 9-inch round banneton (or tea towel-lined bowl) with rice flour.
• Transfer the dough to your proofing basket with the seam facing up, pinching the seam closed to seal.

Cold Ferment

• Cover your proofing basket and transfer the dough to the refrigerator.
• Let the dough ferment in the refrigerator overnight or for 12-16 hours to enhance the sour flavor and help hold its shape.

Score and Bake

• About an hour before baking, preheat the oven to 450°F with a Dutch oven and lid inside.
• Turn the dough out onto parchment paper or a bread sling. Score it along one side about ½-inch deep.
• Drop a couple of ice cubes into the hot Dutch oven just before baking to create steam.
• Carefully transfer your dough (on the bread sling or parchment paper) into the preheated Dutch oven. Immediately cover the Dutch oven and place it back into the oven to trap the steam.
• Bake the bread covered for 30 minutes.
• After 30 minutes, remove the lid to allow the bread to brown. Continue baking uncovered for an additional 10-15 minutes, or until it reaches your desired level of darkness.

Cool

• Remove the bread from the Dutch oven and let it cool on a rack for at least 2 hours before slicing.

How to Store

Homemade jalapeño cheddar sourdough bread is best enjoyed within 24 hours of baking.

Uncut loaves stay fresh for up to 2 days at room temperature. Once sliced, store in an airtight container for 2 days, then freeze for up to 3 months.

Avoid refrigeration as it can cause the bread to become stale quickly.

What to Serve with Jalapeño Cheddar Sourdough Bread

You can simply enjoy a slice of toasted jalapeño cheddar sourdough with butter or cream cheese, or try one of these delicious ideas:

• Breakfast- Make delicious breakfast sandwiches like bacon egg and cheese or try it topped with scrambled eggs.
• Sandwiches- Use it for turkey, grilled cheese, BLT, BBQ pulled chicken, or breakfast sandwiches like turkey and egg.
• Soup- Dip it in tomato, chicken noodle, broccoli asparagus, or pumpkin soup. For a more hearty meal, pair it with pumpkin chili or classic chili.
• Salad- Pair it with your favorite salad for a satisfying lunch.
• Dips- Serve it with guacamole, salsa, hummus, black bean corn dip, or spinach artichoke dip for a flavorful snack.

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