Jalapeño Cheddar Sourdough Bread
A flavorful sourdough bread with jalapeños and sharp cheddar cheese, offering a spicy kick and cheesy goodness.
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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Notes
Store in a clean kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container.