Hot honey jalapeño cheddar sourdough loaf

• Prep Time: 30 minutes (plus 1 hour for autolyse)

• Rise Time: 4 – 6 hours (bulk fermentation) + 12 – 16 hours (cold proof)

• Bake Time: 45-50 minutes

• Total Time: ~18-26 hours (mostly hands-off)

• Difficulty: High – Requires sourdough starter management and handling skills.

• Yield: 1 magnificent loaf

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Ingredients

For the Sourdough Base:

• 500g Bread Flour

• 350g Warm Water (around 80°F/27°C)

• 100g Active, Bubbly Sourdough Starter

• 10g Fine Sea Salt

For the Flavor Infusion:

• 150g Sharp Cheddar Cheese, cut into 1/4-inch cubes

• 2-3 medium Fresh Jalapeños, finely diced (seeds removed for less heat, included for more)

• 2 tablespoons Hot Honey (plus extra for drizzling)

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Equipment

• Digital Kitchen Scale (essential)

• Medium Mixing Bowl

• Bench Scraper

• Proofing Basket (Banneton)

• Dutch Oven with Lid

• Razor Blade or Sharp Knife (for scoring)

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Instructions

Day 1: The Process Begins

1. Autolyse (Approx. 9:00 AM)

In your mixing bowl, combine the 500g of bread flour and 350g of warm water. Mix with your hands or a spatula until no dry bits of flour remain. The dough will be shaggy and sticky. Cover the bowl and let it rest for 1 hour. This autolyse period allows the flour to fully hydrate, making the dough easier to work with and improving its final structure.

2. Incorporating Starter and Salt (Approx. 10:00 AM)

Add the 100g of active sourdough starter to the top of the autolysed dough. Use wet hands to dimple the starter into the dough, folding and pinching until it is fully incorporated. This will take a few minutes. Let the dough rest, covered, for another 30 minutes.
After this rest, sprinkle the 10g of salt over the dough. Add a tiny splash of water (about a teaspoon) to help the salt dissolve. Once again, use wet hands to pinch and fold the salt into the dough until it feels fully integrated.

3. Bulk Fermentation & Coil Folds (10:30 AM – 2:30/4:30 PM)

This is the most critical phase for developing strength and flavor. Over the next 4-6 hours (timing is highly dependent on your kitchen’s temperature), you will perform a series of “coil folds.”

• First Set of Folds: 30 minutes after incorporating the salt, perform your first set of coil folds. Wet your hands, reach under one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 180 degrees and repeat. Then, rotate 90 degrees and do the same for the remaining two sides. The dough should feel tighter.

• Incorporate the Mix-ins: After the first set of folds, it’s time to add the goodies. Gently stretch the dough out into a rough rectangle on your wet countertop. Sprinkle the cubed cheddar and diced jalapeños evenly over the surface. Drizzle the 2 tablespoons of hot honey over the top. Now, gently fold the dough over itself, envelope-style, to encase the fillings. Return it to the bowl.

• Continue Folding: Perform 3-4 more sets of coil folds, spaced 30-45 minutes apart. Be very gentle to avoid crushing the cheese and jalapeños. You’ll feel the dough becoming stronger, smoother, and more airy with each fold. After the final fold, let the dough rest, covered, for the remainder of the bulk fermentation. The dough should have risen by about 30-50% and be full of small bubbles.

4. Pre-shape, Rest, and Final Shape (Approx. 4:30 PM)

Lightly flour your work surface. Gently turn the dough out onto it. Using your bench scraper, form the dough into a loose round ball (a boule). Let it rest, uncovered, for 20-30 minutes. This “bench rest” allows the gluten to relax.
After the rest, lightly flour your hands and the top of the dough. Flip it over so the smooth top is now on the counter. Gently shape it into a tight boule, creating surface tension. Place the shaped loaf, seam-side up, into a well-floured proofing basket.

5. Cold Proof (Approx. 5:00 PM – Next Morning)

Cover the banneton with a plastic bag or shower cap and place it in the refrigerator for a long, slow cold proof for 12-16 hours. This develops incredible flavor and makes the dough easier to score.

Day 2: Bake Day!

6. Preheat and Score (Next Morning, 8:00 AM)

Place your Dutch oven, with the lid on, into your oven and preheat to 475°F (245°C). Let it preheat for a full hour to ensure it’s screaming hot.
Once preheated, carefully remove the banneton from the fridge. Place a piece of parchment paper over the basket and invert it to turn the dough out onto the parchment. The dough should hold its shape. Using a razor blade, score the top of the loaf with one confident, swift slash about 1/2-inch deep. This allows the steam to escape and the loaf to expand beautifully (a technique called “oven spring”).

7. Bake (Approx. 9:00 AM)

With oven mitts on, carefully remove the hot Dutch oven. Lower the parchment paper with the scored dough into the pot. Put the lid back on and place it in the oven.

• Bake with lid on: 30 minutes. This traps steam, creating a crisp, blistered crust.

• Bake with lid off: 15-20 minutes. This allows the crust to deepen into a gorgeous, golden brown.

8. Cool (THE MOST IMPORTANT STEP!)

The loaf is done when it has a deep, golden-brown crust and sounds hollow when tapped on the bottom. Immediately transfer the loaf to a wire cooling rack.
You must let the loaf cool completely for at least 3-4 hours before slicing. Slicing into a warm loaf will release steam and result in a gummy, undercooked crumb. The internal structure is still setting during this time. Your patience will be rewarded.

Final Touches

Once the loaf is fully cooled, drizzle a thin, artistic stream of extra hot honey over the top of the crust for a glossy, flavorful finish. Slice, reveal the beautiful, cheesy, spicy interior, and enjoy!

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Nutrition Information

(Per slice, estimated for 1/12th of the loaf)

• Calories: ~245 kcal

• Total Fat: 5g

• Saturated Fat: 3g

• Cholesterol: 15mg

• Sodium: 450mg

• Total Carbohydrates: 40g

• Dietary Fiber: 1.5g

• Sugars: 3g (from the honey)

• Protein: 9g

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and measurements. The cheese and honey contribute to the fat and sugar content, making this an indulgent, special treat.