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jalapeño cheddar sourdough

A deliciously tangy sourdough bread infused with spicy jalapeños and rich cheddar cheese, perfect for sandwiches or toasting.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings: 4 servings
Course: bread, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g bread flour
  • 350 ml water room temperature
  • 100 g active sourdough starter
  • 10 g salt
Add-ins
  • 150 g sharp cheddar cheese shredded
  • 2 medium jalapeños finely chopped

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the bread flour and salt. Mix well.
  2. In a separate bowl, mix the water and sourdough starter until fully combined.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
  4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
First Rise
  1. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 2 hours, or until doubled in size.
Incorporate Add-ins
  1. Once the dough has risen, gently deflate it and add the chopped jalapeños and shredded cheddar cheese.
  2. Fold the dough over itself several times to evenly distribute the add-ins.
Second Rise
  1. Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let it rise for another 1 to 2 hours.
Preheat Oven
  1. About 30 minutes before baking, preheat your oven to 450°F (230°C) with a dutch oven inside.
Bake the Bread
  1. Carefully remove the hot dutch oven from the oven. Gently place the dough inside, cover with the lid, and bake for 30 minutes.
  2. Remove the lid and bake for an additional 15 minutes until the crust is golden brown.
Cool and Serve
  1. Remove the bread from the dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

For extra flavor, you can add spices like garlic powder or onion powder to the dough.