Jalapeño Cheddar Sourdough Bread Recipe
This recipe details a technical blueprint for optimizing sourdough jalapeno cheese bread by controlling bulk fermentation and strategically integrating heavy inclusions for a flawless rise, resulting in a loaf with a crisp crust and evenly distributed flavor.
Equipment
- mixing bowl
- Straight-sided transparent container (for bulk fermentation monitoring)
- Proving basket (banneton)
- Dutch oven
- Razor or lame (for scoring)
- cooling rack
Ingredients
Recipe Inclusions (To be added mid-process)
- 1/4 cup sliced jalapeños pickled or fresh, patted dry
- 4 oz. sharp cheddar cheese shredded
Leaven/Starter Prep (12 hours prior)
- 1 tablespoon sourdough starter To feed starter for bulk use
Dough Base Ingredients
- 1/2 cup sourdough starter active (approx 100g)
- 1 1/2 cups water (30 grams divided from 330g total)
- 1/3 cup whole wheat flour plus 1 tablespoon
- 3 3/4 cups bread flour
- 2 teaspoons fine sea salt (10g)
Instructions
Starter Activation
- 12 hours before mixing the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature.
Dough Mixing and Initial Rest (Autolyse)
- Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine.
- Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass.
- Cover the bowl and let the dough rest on the counter for 1 hour.
Salt Integration and First Rest
- Add salt: Dissolve 10 grams of salt into the remaining 30 grams of water in a small bowl and stir until dissolved.
- Add the salt water to the dough and use your hands to work it in until well combined, using a squeezing motion until the dough feels uniform and slippery.
- Cover the bowl and let rest on the counter for 1 hour.
Bulk Fermentation and Inclusion Integration
- Perform 3 sets of stretch and folds, 30 minutes apart, over the first hour and a half. Keep the bowl covered between sets.
- During the second set of stretch and folds, add the shredded cheddar cheese and jalapeños, spreading them across the surface before folding the dough over itself.
- Once finished with the third set of stretches and folds, cover the dough and allow it to rise at room temperature for an additional 2-3 hours, aiming for a 20%-30% volume increase.
Shaping and Final Proof
- Turn the dough onto a lightly floured surface and shape it into a rough ball.
- Flour the top of the dough and place it into a floured proving basket, top-side down.
- Proof at room temperature for 2-3 hours (for same-day baking), OR cover and let rest in the fridge for 12-36 hours (for maximum flavor).
Baking
- Preheat the oven, with the dutch oven inside, to 500°F for 30 minutes.
- Turn the dough out onto a piece of parchment paper and gently pat down any exposed jalapeño pieces before scoring the top with a razor.
- Remove the dutch oven and place it on the stovetop. Use the parchment paper as a sling to lift the dough up and into the dutch oven.
- Cover with the lid, turn oven down to 450°F, and bake for 30 minutes (Lid On).
- Remove the lid and bake an additional 20-25 minutes or until the crust is the desired mahogany color (Lid Off).
- Let the bread cool completely on a cooling rack for at least 2 hours before cutting to allow the internal structure to set.
Notes
For best results, use high-protein bread flour. If using the cold proof method (fridge), score the dough while it is still cold for the cleanest cuts. Store the finished loaf in a paper bag or clean kitchen towel to prevent the crust from softening prematurely. Reheating sliced bread in the oven or toaster is recommended to revive the cheese oils and crust crispness.
Nutrition
Calories: 327kcalCarbohydrates: 58gProtein: 12gFat: 5g
Tried this recipe?Let us know how it was!