Jalapeños Cheddar Sourdough Bread

Prep Time: 30 minutes (active)
Resting Time: Overnight
Bake Time: 40 minutes
Servings: 1 loaf

Ingredients

For Feeding Your Starter

• 60 g all-purpose flour

• 60 g water

• 20 g sourdough starter

For the Bread

• 360 g water

• 100 g active sourdough starter

• 500 g bread flour

• 10 g salt

• 1 cup chopped jalapeños

• 6 oz (170 g) mild cheddar cheese, cubed

Instructions

1. Feed your starter: Mix 20 g sourdough starter with 60 g flour and 60 g water. Let it sit at room temperature until bubbly and doubled in size.

2. Mix the dough: In a large bowl, mix the water, active starter, flour, and salt until combined. Cover and let rest for 30 minutes.

3. Add the jalapeños and cheese: Cut the jalapeños in cubes. Add them during your second set of stretch and folds, gently folding them into the dough.

4. Stretch and fold: Complete 3–4 sets of stretch and folds, about 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over the center. Turn the bowl and repeat on all four sides.

5. Let the dough rise: Cover and leave at room temperature until the dough looks puffy and has increased in size by about 50–75%. This can take several hours, depending on the temperature of your kitchen.

6. Shape: Place the dough on a lightly floured surface, shape it into a round loaf, and transfer it to a floured proofing basket or a bowl lined with a clean kitchen towel.

7. Refrigerate overnight: Cover and place in the refrigerator for 8–12 hours.

8. Preheat oven: Place your Dutch oven inside the oven and preheat to 500°F for 30–45 minutes.

9. Bake: Place the dough on parchment paper and score the top with a sharp knife. Carefully transfer it into the hot Dutch oven. If your Dutch oven manufacturer permits, add 4–5 ice cubes underneath the parchment paper, away from the bread. Cover and bake for 22–25 minutes.

10. Remove the lid: Bake for another 10-15 minutes without the lid, until golden brown.

11. Cool: Let the bread cool for at least 1 hour before slicing.

Tips

• Adjust the spice: The more jalapeño seeds and white membranes you leave in, the spicier your bread will be. Remove them for a milder loaf.

• Cheese: Mild cheddar works great, but sharp cheddar gives a stronger flavor.

• Starter: Make sure your starter is bubbly and active before using it.

• Be patient: Sourdough takes time. Let the dough rise properly before refrigerating.

• Storage: Store at room temperature for 2–3 days or slice and freeze for up to 3 months.

• Serving ideas: Delicious toasted with butter, made into grilled cheese, or served with soup.