Jalapeño Cheddar Sourdough Bread

5 from 1 vote

Jalapeño Cheddar Sourdough Bread

This Jalapeño Cheddar Sourdough Bread recipe is an easy, beginner-friendly loaf loaded with melty cheddar and fresh jalapeños. Spicy, cheesy, and tangy, it's perfect for sandwiches or toast.

Course Bread

Cuisine American

Prep Time 1 12

Cook Time 45

Cool Time 2

Total Time 1 14 45

Servings slices

Calories 205kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Box grater
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

Ingredients

1 ½ cups (360 grams) warm water 80-90°F
½ cup (100 grams) active sourdough starter or discard that's only 1-2 days old
4 cups (480 grams) bread flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's or table salt or measure by weight
1-2 fresh jalapeños minced
2 cups (226 grams) cheddar cheese shredded
Rice flour for proofing basket
2 ice cubes for steam

Instructions

Feed your sourdough starter 6–12 hours before mixing the dough. It should be active, bubbly, and roughly doubled in size when you’re ready to bake.
In a large bowl, whisk together the warm water and active starter. Add the bread flour and kosher salt. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.
1 ½ cups (360 grams) warm water, 4 cups (480 grams) bread flour, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
After resting, begin the stretch and folds. Sprinkle about one quarter of the diced jalapeños and shredded cheddar over the dough. Lightly wet your hand, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees, add another quarter of the jalapeños and cheese, and repeat. Continue rotating and folding until all of the jalapeños and cheese have been added, for a total of four folds. Flip the dough so the folds are on the bottom. Cover and let rest for 15 minutes. Repeat the stretch and folds every 15 minutes until you have completed a total of four sets of stretch and folds.
1-2 fresh jalapeños, 2 cups (226 grams) cheddar cheese
Cover the dough and allow it to rise at room temperature until it has doubled in size, looks puffy, and has bubbles on the surface. This can take anywhere from 4 to 12 hours depending on room temperature. The dough is ready when it jiggles slightly when the bowl is shaken. Using a straight-sided container can help make it easier to tell when bulk fermentation is complete.
Turn the dough out onto a lightly floured surface and gently stretch it into a rough rectangle. Starting with one of the short sides, stretch it slightly and fold it toward the center. Repeat with the opposite short side. Next, stretch one long side slightly and fold it toward the center, then repeat with the opposite long side. Flip the dough over so the seam is facing down. Using your hands or a bench scraper, gently shape the dough into a round by tucking the edges underneath and rotating it to create surface tension.
Generously dust a proofing basket with rice flour. Transfer the dough to the basket with the seam facing up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.
Rice flour
Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
Turn the chilled dough out onto a bread sling or parchment paper and score the top as desired. Carefully place 2 ice cubes into the hot Dutch oven for steam, then transfer the dough inside and immediately cover with the lid.
2 ice cubes
Bake at 450°F for 40 minutes with the lid on. Remove the lid and bake for an additional 5–10 minutes, until the crust reaches your desired color.
Transfer the bread to a wire rack and let cool for at least 2–4 hours before slicing.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or for freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.