Jalapeno Cheddar Sourdough Bread
Crispy, chewy Jalapeño Cheddar Sourdough Bread made with simple ingredients and an active starter. Perfect for sandwiches, soups, or freezing for later.
Servings: 12
Ingredients
- ½ cup active sourdough starter
- 1½ cups water divided
- ⅓ cup + 1 tablespoon all-purpose flour
- 3 ¾ cups bread flour
- 2 teaspoons fine sea salt
- ¼ cup sliced pickled jalapeños
- 4 ounces sharp cheddar cheese hand shredded
Instructions
- In a large mixing bowl, combine 1¼ cups of the water with the active sourdough starter and stir until mostly dissolved.
- Add the all-purpose flour and bread flour. Mix with your hands until no dry flour remains.
- Cover and let rest at room temperature for 1 hour.
- In a small bowl, dissolve the salt in the remaining ¼ cup water. Pour the salt water over the dough and work it in with your hands until fully incorporated.
- Cover and let rest at room temperature for another hour.
- Over the next 1 ½ hours, perform 3 sets of stretch and folds, spaced 30 minutes apart. Keep the dough covered between each set.
- During the second set of stretch and folds, gently incorporate the shredded cheddar cheese and sliced jalapeños into the dough.
- After the third set, cover the bowl and allow the dough to rise at room temperature for an additional 2–3 hours.
- Turn the dough out onto a lightly floured surface and shape it into a rough ball. Lightly flour the top.
- Line a medium mixing bowl with a clean kitchen towel and lightly flour the towel.
- Place the dough seam-side up in the bowl, cover, and allow it to rise at room temperature for 2–3 hours, until the dough has risen about 20–30%.
- Place a Dutch oven with the lid inside the oven and preheat to 500°F for 30 minutes.
- Turn the dough out onto parchment paper and score the top. Carefully place the dough into the hot Dutch oven using the parchment as a sling.
- Cover, reduce the oven temperature to 450°F, and bake for 30 minutes.
- Remove the lid and bake for an additional 20–25 minutes, or until the crust reaches your desired color.
- Transfer the bread to a cooling rack and let cool for at least 2 hours before slicing.
Notes
Active Starter: Make sure your sourdough starter is bubbly and active before using. A weak starter may slow fermentation and affect oven spring.
Water Temperature: Use room-temperature water to keep fermentation on track.
How to do Stretch and Folds? With wet hands, lift one side of the dough up and fold it over itself. Rotate the bowl and repeat on all four sides until you’ve gone completely around the dough.
Cheese: Hand-shredded sharp cheddar melts best and has a stronger flavor than pre-shredded cheese.
Jalapeños: Pickled jalapeños add flavor without excess moisture. Pat them dry before adding to the dough.
Dough Texture: The dough will feel slightly sticky; avoid adding extra flour unless necessary.
Rise Times: Bulk fermentation and second rise times vary with room temperature. Warm environments will ferment faster; cooler rooms take longer.
Scoring: Make a confident, deep score to guide oven spring and prevent bursting.
Cooling: Let the bread cool completely before slicing to allow the crumb to set properly.
Nutrition
Calories: 202kcal | Carbohydrates: 33g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 499mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 144IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 1mg
