Jalapeño Cheddar Sourdough Bread

Prep Time: 30 minutes (plus overnight fermentation)
Cook Time: 45-50 minutes
Total Time: 18-24 hours (including fermentation)
Difficulty: Intermediate
Yield: 1 loaf (about 12 slices)

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Ingredients

For the Sourdough Starter

• 50g active sourdough starter (100% hydration)

• 50g bread flour

• 50g water

For the Dough

• 500g bread flour (or high-protein flour)

• 350g water (70% hydration)

• 10g salt

• 100g sharp cheddar cheese, cubed

• 2-3 fresh jalapeños, diced (seeds removed for milder heat)

• 1 tbsp honey (optional, for slight sweetness)

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Instructions

Step 1: Prepare the Levain (Overnight)

1. In a small bowl, mix 50g active sourdough starter, 50g bread flour, and 50g water.

2. Cover and let it ferment at room temperature (70-75°F) for 6-8 hours or until bubbly and doubled in size.

Step 2: Autolyse the Dough (30 min)

1. In a large mixing bowl, combine 500g bread flour and 350g water. Mix until just combined.

2. Let it rest for 30 minutes (this helps gluten development).

Step 3: Mix and Bulk Fermentation (4-5 hours)

1. Add 10g salt and 100g levain to the dough. Mix well by hand or with a dough scraper.

2. Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total).

3. After the second fold, gently incorporate diced jalapeños and cheddar cubes.

4. Let the dough ferment at room temperature until it increases in volume by 50-75% (about 4-5 hours total).

Step 4: Shape and Cold Proof (Overnight, 12-16 hours)

1. Turn the dough onto a lightly floured surface and shape into a tight round or oval.

2. Place in a proofing basket (banneton) lined with flour or a towel.

3. Cover and refrigerate for 12-16 hours (this enhances flavor and texture).

Step 5: Preheat and Bake (45-50 min)

1. Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.

2. Turn the dough onto parchment paper, score the top with a sharp blade, and transfer to the Dutch oven.

3. Bake covered for 25 minutes, then uncovered for 20-25 minutes until deep golden brown.

4. Let cool on a wire rack for at least 1 hour before slicing.

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Nutritional Information (Per Slice)

(Nutritional values are approximate and may vary based on ingredient brands and portion sizes.)

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Tips for Success

• Spice Level: Remove jalapeño seeds for milder bread or leave some in for extra heat.

• Cheese Choice: Use extra-sharp cheddar for the best flavor.

• Storage: Keep in a bread bag for 3 days or freeze for up to 1 month.

Enjoy your homemade Jalapeño Cheddar Sourdough Bread—perfect for sandwiches, toast, or simply with butter!