This jalapeño cheddar sourdough bread is full of flavor with a bit of spicy heat and cheesy goodness. The sourdough gives it a slight tang, while the diced jalapeños add a kick and the sharp cheddar melts inside for a tasty bite. It’s an easy homemade bread that you’ll enjoy making and eating again and again.
Why You’ll Love This Jalapeño Cheddar Sourdough Bread
This bread stands out because it balances heat and flavor beautifully. The jalapeños add just the right amount of kick without overpowering the other ingredients. The sharp cheddar cheese melts into the dough, creating pockets of gooey richness inside each slice. What makes this loaf even better is the sourdough starter, which gives it a lovely tangy depth and an irresistible crust.
Aside from its flavor, you’ll enjoy the texture. The crust is crackly and golden brown, while the inside stays soft and chewy, studded with bits of jalapeño and cheese. This combination makes every bite exciting and satisfying. Whether you’re serving it at a casual family meal or bringing it to a gathering, this bread is sure to be a hit.
The process of making it also teaches you valuable bread-baking skills like fermenting your levain, performing stretch and folds, and cold fermentation. These techniques build the gluten structure and develop flavor, making the bread light yet hearty.
Ingredients for Jalapeño Cheddar Sourdough Bread
Here’s what you’ll need to prepare this delicious loaf. Each ingredient plays a role in the texture and flavor, so measuring carefully will help you get the best results.
- Levain (starter)
- 35 grams ripe sourdough starter (about 2 tablespoons)
- 35 grams bread flour (around 1/4 cup)
- 35 grams water (about 2 tablespoons)
- Main dough
- 100 grams ripe levain (about 1/2 cup)
- 375 grams water, divided (350 grams + 25 grams)
- 450 grams bread flour (about 3 1/4 cups)
- 50 grams whole wheat flour (around 5 tablespoons)
- 10 grams salt (about 1.5 teaspoons)
- 100 grams diced jalapeños, well drained (roughly 4 oz can)
- 100 grams sharp cheddar cheese, freshly grated (about 1 cup)
How to Make Jalapeño Cheddar Sourdough Bread
Making this bread is a multi-step process, but don’t worry — you’ll get the hang of it quickly. Here’s a clear, step-by-step guide to follow.
Prepare your levain:
About 3 to 4 hours before starting the dough, mix your active sourdough starter with bread flour and water. Cover it loosely and let it sit at around 78°F until it doubles in size, looks bubbly, and forms peaks. This lively levain will give your bread its rise and tang.
Mix the initial dough (fermentolyse):
When your levain is ready, combine 100 grams of it with 350 grams of water, bread flour, and whole wheat flour. Mix just until combined, then let it rest for 30 minutes. This resting period helps the flour hydrate and kick-starts gluten development.
Add salt and remaining water:
After the rest, sprinkle in your salt and add the remaining 25 grams of water. Use your hands to mix well by squeezing and folding the dough until everything is evenly incorporated.
Begin stretch and folds:
Over the next two hours, you’ll perform four sets of stretch and folds to build strength in your dough. To do this, wet your hand, reach under the dough, stretch it upwards, and fold it over the top. Rotate the bowl and repeat this four times per session. Wait about 30 minutes between each set.
Add jalapeños and cheddar:
After the second stretch and fold, drain your diced jalapeños well, then spread them along with the shredded cheddar cheese on top of the dough. Incorporate them gently as you perform the stretch and fold, ensuring even distribution without squishing too much.
Bulk fermentation:
Let the dough rest covered for about 1.5 to 2 hours until it’s puffed up and shows bubbles on the surface.
Pre-shape the dough:
Turn the dough onto a floured surface, gently tuck it under itself to create tension, and form a loose ball.
Bench rest:
Let the dough rest uncovered for 30 minutes, allowing the gluten to relax and the dough to flatten slightly.
Final shaping:
Flour your proofing basket or bowl, shape the dough into a tight round by folding and pulling gently, and place it seam side up in the basket. Remove any jalapeño pieces that might poke out to avoid burning.
Cold fermentation:
Cover the dough and refrigerate overnight (12 to 20 hours). This slow rise improves flavor and texture.
Preheat the oven:
Place a Dutch oven with its lid inside your oven and preheat to 500°F for at least 30 minutes.
Bake:
Remove the dough from the fridge, turn it onto parchment paper, and score the top with a sharp knife about 1 inch deep. Carefully place the dough with the parchment into the hot Dutch oven, cover, reduce the oven temperature to 450°F, and bake for 25 minutes. Remove the lid and bake another 20 minutes until the crust is deep brown and crackly.
Cool and enjoy:
Let your bread cool fully before slicing to finish the baking process inside and avoid gummy texture.
How to Serve Jalapeño Cheddar Sourdough Bread
This bread is wonderfully versatile and can be enjoyed in many ways. Slice it thick and toast it for a spicy, cheesy breakfast treat. It pairs well with simple butter or cream cheese to balance the heat. You can also use it for sandwiches—try it with turkey or grilled vegetables to highlight the bold flavors.
Serve it alongside chili, soups, or stews to add a tasty touch. The sharp cheddar and jalapeño create a rich, savory note that complements hearty dishes. For a quick snack, just tear off a chunk and enjoy it plain or with your favorite dip.
Because the bread has both spicy and cheesy elements, it’s perfect for anyone who likes a little excitement in their carbs. You’ll find that the chewy texture and crunchy crust make every bite satisfying and flavorful.
Expert Tips for Jalapeño Cheddar Sourdough Bread
To get the best results from this recipe, keep these tips in mind:
- Maintain dough temperature: The dough should stay between 78 and 80°F during fermentation for optimal yeast activity and gluten development. Use warm water or adjust your environment to keep it steady.
- Drain jalapeños well: Excess moisture from the jalapeños can make the dough too wet and sticky, affecting the rise and texture. Use canned diced jalapeños and drain thoroughly before adding.
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can change how it melts. Freshly grate sharp cheddar for the best flavor and melting qualities.
- Use a kitchen scale: Precise measurements make a big difference in bread baking. A scale helps you get consistent results every time.
- Practice stretch and folds: These are key to strengthening the dough without kneading. Wet your hands to prevent sticking and handle the dough gently to preserve air bubbles.
- Score the dough properly: Scoring helps control the expansion of the bread in the oven. Use a very sharp blade and make a shallow cut about 1 inch deep at a slight angle.
- Cool before slicing: Let the bread cool fully on a wire rack. Cutting too early can make the crumb gummy or doughy.
How to Store Jalapeño Cheddar Sourdough Bread
Once your bread is baked and cooled, store it properly to keep it fresh. Wrap the loaf in a clean kitchen towel or place it in a paper bag to maintain the crust’s crispness. Avoid plastic bags for room temperature storage as they trap moisture and soften the crust.
You can keep the bread at room temperature for up to three days. If you want to keep it longer, slice the bread and freeze it in an airtight container or freezer bag. When you’re ready to eat, toast or warm the slices straight from the freezer to restore the fresh-baked flavor.
Avoid refrigerating the bread, as cold temperatures dry it out quickly and make it stale faster.
Variations of Jalapeño Cheddar Sourdough Bread
You can customize this sourdough loaf to suit your taste or what you have on hand.
- Add herbs: Mix in chopped fresh herbs like rosemary, thyme, or chives along with the jalapeños for an herby twist.
- Try different cheeses: Substitute sharp cheddar with gouda, pepper jack, or mozzarella to change the flavor profile and meltiness.
- Use fresh jalapeños: If you prefer fresh over canned, finely dice fresh jalapeños and roast them lightly to reduce moisture before adding to the dough.
- Include other spicy peppers: Add a mix of poblano or serrano peppers for more complex heat.
- Make it milder: Reduce the amount of jalapeños or remove the seeds to cut down on spice if you want a gentler flavor.
- Add seeds or nuts: Sprinkle sunflower seeds, pumpkin seeds, or chopped walnuts into the dough for added crunch and nutrition.
Experimenting with these options helps you discover your perfect loaf while enjoying the core techniques of sourdough baking.
Frequently Asked Questions About Jalapeño Cheddar Sourdough Bread
Can I make this bread without a sourdough starter?
While this recipe relies on a sourdough starter for fermentation and flavor, you could adapt it to use commercial yeast. However, the taste and texture will differ significantly from the tangy sourdough loaf.
How spicy is the bread?
The bread has a moderate heat level thanks to the diced jalapeños. If you want it less spicy, reduce the amount of jalapeños or remove the seeds before adding them.
Can I use fresh jalapeños instead of canned?
Yes, but fresh jalapeños contain more moisture. To prevent soggy dough, roast or sauté them first to dry out some liquid.
How long does the fermentation take?
The levain takes about 3 to 4 hours to get bubbly and active. The bulk fermentation and cold proofing add up to about 1 day and 2 hours total.
What if I don’t have a Dutch oven?
You can bake the bread on a baking stone or sheet, but the crust might not be as crispy or rise as well without the steam trapped by the Dutch oven lid.
How do I know when the bread is fully baked?
The crust should be deep golden brown and crackly. You can also check the internal temperature with a thermometer; it should be around 200°F (93°C).
Jalapeño Cheddar Sourdough Bread
Ingredients
- 35 grams ripe sourdough starter (about 2 tablespoons)
- 35 grams bread flour (around 1/4 cup for levain)
- 35 grams water (about 2 tablespoons for levain)
- 100 grams ripe levain (about 1/2 cup)
- 375 grams water (divided: 350 grams + 25 grams)
- 450 grams bread flour (about 3 1/4 cups)
- 50 grams whole wheat flour (around 5 tablespoons)
- 10 grams salt (about 1.5 teaspoons)
- 100 grams diced jalapeños (well drained, roughly 4 oz can)
- 100 grams sharp cheddar cheese (freshly grated, about 1 cup)
Instructions
- Prepare your levain by mixing active sourdough starter with bread flour and water. Let it sit at around 78°F for 3 to 4 hours until bubbly and doubled in size.
- In a large bowl, combine 100 grams of levain with 350 grams of water, bread flour, and whole wheat flour. Mix until combined and let rest for 30 minutes.
- Add salt and the remaining 25 grams of water, mixing by hand until well incorporated.
- Perform four sets of stretch and folds over the next two hours, waiting about 30 minutes between each set.
- After the second stretch and fold, add the drained jalapeños and cheddar cheese, incorporating them gently.
- Let the dough rest covered for about 1.5 to 2 hours until puffed and bubbly.
- Turn the dough onto a floured surface and shape it into a loose ball. Let it rest uncovered for 30 minutes.
- Shape the dough into a tight round and place it seam side up in a floured proofing basket. Remove any jalapeño pieces that might poke out.
- Cover the dough and refrigerate overnight (12 to 20 hours) for cold fermentation.
- Preheat your oven to 500°F with a Dutch oven inside for at least 30 minutes.
- Turn the dough onto parchment paper, score the top with a sharp knife, and place it into the hot Dutch oven. Cover, reduce to 450°F, and bake for 25 minutes. Remove the lid and bake for another 20 minutes until deep brown.
- Let the bread cool fully before slicing.
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