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The combination of fresh or pickled jalapeños with cheddar cheese cubes gives this sourdough bread a slight kick with savory notes throughout. Soft and full of flavor with a hint of spice. This jalapeño cheddar sourdough bread will easily become a favorite!
Incorporating sourdough into my weekly baking routine has been a gift to my family that I know they love and also brings me so much satisfaction. The slow process which leads to the beautiful results and healthy nourishing loaves is something I really enjoy and greatly look forward to.
Adding jalapeños and cheese to my normal bread recipe takes just a little extra time and gives us a special little treat. Jalapeño cheddar sourdough bread tastes super yummy just by simply toasting it with a little butter or turning it into a grilled cheese to serve with homemade tomato soup.
If you are a spice lover this bread is sure to please! It is baked in a dutch oven which makes for a delicious crispy crust and those cheese cubes that are towards the outside of the loaf get crispy too…so yummy!
What kind of cheese should I use?…
This is totally up to you! I like to use extra sharp white cheddar or regular sharp cheddar as both of these have a stronger flavor and pairs well with the jalapeños. Try colby or monterey if you like milder tasting cheese or parmesan or asiago for a bolder taste.
Fresh or pickled jalapeños?…
Fresh jalapeños are my personal favorite but pickled are great too! They both work and you can use whatever you prefer.
Ingredients for jalapeño cheddar sourdough bread:
- Organic all-purpose flour (225 grams) – You can replace this with whole grain but the loaf will be more dense. If you would like your bread to be a bit more fluffy all-purpose helps immensely with this.
- Whole grain flour (200 grams) – Hard red wheat, spelt, kamut, or whatever whole grain you have/like! Experiment with different grains to see which you like best! Adding whole grain to your bread makes the bread healthier and more flavorful. Freshly milled is best.
- Water (325 grams) – Well water or purified water is best. Sometimes water from the tap, particularly if you live in town, can have an adverse affect on your starter and cause it to go rancid. Try to use water that has gone through some kind of filtration system or if you’re on a well and your water is good and clean that will work fine.
- Sourdough starter (100 grams) – You need active starter that has been fed 4-12 hours before mixing up your bread.
- Salt (10 grams) – I use pink himalayan salt.
- Cheddar cheese (4 oz.) – Cut into small cubes.
- Jalapeños (1/3 cup) – Fresh or pickled.
Instructions for jalapeño cheddar sourdough bread:
5. Using your hands or a spoon, stir until the starter is fully incorporated, about 5 minutes or so. If using your hands the oil from the jalapeños may burn your skin so be aware of that! You aren’t trying to knead the dough here, just combine the ingredients. Cover with plastic wrap or a damp tea towel for 30 minutes before beginning stretch and folds.
6. After the dough has been able to rest, do the first three stretch and folds every 15 minutes and the second three every 30 minutes.
How to stretch and fold…
To do stretch and folds simply pull up one side of the dough and stretch it upward then fold it over itself. Turn the bowl 1/4 turn and do it again. Repeat two more times and you will have made full circle. You will complete between 4-6 stretch and fold sessions. This does not have to be exact and if you miss one or the timing isn’t perfect between sessions, don’t worry. Sourdough is very forgiving so your bread will still turn out fine.
7. Once stretch and folds are completed, cover and let bulk ferment for 6-12 hours. The amount of time will depend on the maturity of your starter and temperature of your home.
10. Cover with plastic wrap and put in an airtight bag (I just use a grocery bag and tie the handles together) and place in fridge.
You can let your dough sit in the fridge overnight or up to 5 days. The longer it ferments the stronger flavor it will be.
Once long fermentation is complete…
11. When you are ready to bake your bread preheat a dutch oven to 475°.
Cool completely before slicing.
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Jalapeño Cheddar Sourdough Bread
The combination of fresh or pickled jalapeños with cheddar cheese cubes gives this sourdough bread a slight kick with savory notes throughout. Soft and full of flavor with a hint of spice.
Ingredients
- 225 grams all-purpose flour
- 200 grams whole grain flour
- 4 oz cheddar cheese - cubed
- 1/3 cup jalapeños - diced
- 325 grams water
- 100 grams active sourdough starter
- 10 grams salt
Instructions
1. Weigh out the organic all-purpose and whole grain flour on a kitchen scale. Stir together.
2. Chop up cheese into small cubes and dice jalapeños. Add to flour mixture. Stir to combine.
3. Add the water and stir together. Let it sit undisturbed for 30 minutes to hydrate the flour.
4. Pour active starer on top and sprinkle on the salt.
5. Using your hands or a spoon, stir until the starter is fully incorporated, about 5 minutes or so. If using your hands the oil from the jalapeños may burn your skin so be aware of that! You aren't trying to knead the dough here, just combine the ingredients. Cover with plastic wrap or a damp tea towel for 30 minutes before beginning stretch and folds.
6. After the dough has been able to rest, do the first three stretch and folds every 15 minutes and the second three every 30 minutes.
How to stretch and fold...
To do stretch and folds simply pull up one side of the dough and stretch it upward then fold it over itself. Turn the bowl 1/4 turn and do it again. Repeat two more times and you will have made full circle. You will complete between 4-6 stretch and fold sessions. This does not have to be exact and if you miss one or the timing isn't perfect between sessions, don't worry. Sourdough is very forgiving so your bread will still turn out fine.
7. Once stretch and folds are completed, cover and let bulk ferment for 6-12 hours. The amount of time will depend on the maturity of your starter and temperature of your home.
8. Once dough has doubled in size carefully transfer to a floured surface. Shape by pulling two opposite sides to the middle then repeat with the other two sides.
9. Flour a banneton basket or bowl lined with a tea towel. Transfer dough to bowl seam side up.
10. Cover with plastic wrap and put in an airtight bag (I just use a grocery bag and tie the handles together) and place in fridge.
You can let your dough sit in the fridge overnight or up to 5 days. The longer it ferments the stronger flavor it will be.
Once long fermentation is complete...
11. When you are ready to bake your bread preheat a dutch oven to 475°.
12. Dust a piece of parchment paper with flour and remove the dough from the fridge. Transfer dough to parchment and score with a razor.
13. Move to preheated dutch oven, parchment paper and all, and cover with the lid. Bake with the lid on for 20 minutes, remove the lid and bake for an additional 15-20 minutes until crust has browned.
Cool completely before slicing.
Notes
- You can use fresh or pickled jalapeños in this recipe
- Use any type of whole grain flour that you like! Freshly milled is best!
Yum!! I’ve made a regular jalapeño cheddar loaf before, but I haven’t tried sourdough yet. I will definitely have to try it out though! 🙂