Description
This Sourdough Cheddar Jalapeño Bread combines the tangy depth of bubbly sourdough starter with the spicy kick of jalapeños and the sharp, creamy flavor of cheddar cheese. Perfectly crusty on the outside and tender inside, this artisan loaf requires a slow fermentation and overnight refrigeration for maximum flavor and texture. It's ideal for sandwiches or simply enjoyed with butter.
Ingredients
Scale
Wet Ingredients
- ⅔ cup (150 g) active bubbly sourdough starter
- 1 ¼ cup (295 g) warm water 95F
- 2 Tablespoons (24 g) olive oil
- 2 Tablespoons (42 g) honey
Dry Ingredients
- 3 ⅔ cups (450 g) bread flour
- 2 teaspoons (13 g) table salt
Add-ins
- 4 oz (113 g) shredded cheddar cheese
- ½ cup jalapeños finely sliced and/or diced
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, and honey. Stir well until fully integrated.
- Add Flour and Salt: Add bread flour and sprinkle salt evenly over the top. Mix with your hands or a wooden spoon until mostly combined. The dough will be shaggy but with no dry patches.
- Autolyse: Cover the bowl tightly with plastic wrap and let the dough rest undisturbed for 1 hour to hydrate the flour.
- Add Cheese and Jalapeños: After the autolyse, sprinkle shredded cheddar cheese and sliced jalapeños evenly over the dough surface.
- First Stretch and Fold: Perform a stretch and fold by grabbing one side of the dough, stretching it gently upwards, and folding it over the opposite side. Turn the dough 90 degrees and repeat three more times for a total of four folds. Cover tightly.
- Repeat Stretch and Folds: Let dough rest for 30 minutes, then repeat the stretch and fold. Continue this cycle every 30 minutes until four total stretch and folds are complete.
- Bulk Fermentation: After the final fold, cover the dough and allow it to rise in a warm, draft-free place until it has increased by about 80% in volume. This typically takes 5 to 7 hours.
- Shape and Refrigerate: Lightly oil a medium bowl and transfer the dough into it, tucking under the ends to build surface tension. Cover tightly and refrigerate overnight for up to 24 hours.
- Preheat Oven and Prepare Dough: The next day, preheat the oven to 450F (230C). Remove dough from refrigerator and place it onto a large piece of parchment paper to make transferring easier.
- Score and Rest: Transfer the dough with parchment into a 4-quart Dutch oven. Score the top with a sharp blade to allow controlled expansion. Let it rest while the oven heats fully.
- Bake Covered: Place the Dutch oven with lid in preheated oven and bake for 30 minutes. This steams the bread for a crisp crust.
- Bake Uncovered: Remove the lid and continue baking for another 23 minutes until the internal temperature reaches 205F (96C) and the crust is golden.
- Cool: Remove bread from oven and let it sit in the Dutch oven for 10-15 minutes. Then use the parchment paper to lift it out and transfer to a rack to cool completely before slicing.
Notes
- Adding Cheese and Jalapeño on Top: To add extra cheese and jalapeño on top, do so immediately after removing the lid at the 30-minute baking mark. This adds a flavorful crust layer.
- Preventing Over-Browning: Place a baking sheet in your oven and place the Dutch oven on top to protect the bottom of the bread from burning.
- Baking in a Loaf Pan: For a different shape, bake dough in a standard loaf pan following similar baking times as sourdough bread.
- Storage: Store bread in an airtight container or wrapped tightly at room temperature for up to 3 days. It freezes well—slice first, then wrap individual slices for easy toasting later.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
