Cheese and Jalapeño Sourdough Bread
Spice up your baking with our Cheese & Jalapeño Sourdough Bread recipe! Perfectly tangy, cheesy, and with a kick of jalapeño heat!
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Equipment
- 1 Large Bowl
Ingredients
Instructions
Prepare the Sourdough Starter
- Feed your sourdough starter 4-12 hours before beginning this recipe.113 Grams Starter
Make the Dough
- In a large mixing bowl, combine the sourdough starter, water, and salt. Mix with a spatula until the dough starts to stiffen. Finish incorporating the flour with your hands until the dough is slightly sticky and shaggy. Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30-40 minutes.340 Grams Water, 567 Grams Flour, 20 Grams Salt
Stretch and Folds
- Perform 3 sets of stretches and folds.
- To do this, grasp the edge of the dough, lift it upwards, and fold it back into the center of the bowl. Rotate the bowl a quarter turn and repeat 1-2 more times to complete one round. Do this twice more, spacing the sets 30 minutes to 1 hour apart.
Bulk Ferment
- Cover the dough with plastic wrap or a damp towel. Let it ferment in a warm spot until it doubles in size and bubbles appear on the surface. This can take 4-12 hours.
Shaping
- Gently turn the dough onto a lightly floured surface. Carefully deflate it and shape it into a rectangle.
- Evenly sprinkle the grated cheese and jalapeño slices over the dough.135 Grams Medium cheddar cheese, 40 Grams Jalapenos
- Fold the right side of the dough into the center, then fold the left side over the first fold.
- Starting from one end, tightly roll the dough like a cinnamon roll, tuck the ends under, and flip it seam-side down. Cup the sides and rotate the dough in a circular motion to tighten the surface.
- Transfer the dough to a floured banneton basket, cover with a tea towel, and let it rise for 1-2 hours or refrigerate overnight.
Baking
- Turn the dough out onto a lightly floured piece of parchment paper and score the top about 1/4 to 1/2 inch deep.
- Place it in a cold Dutch oven with the lid on, and put it in a cold oven. Set the temperature to 250°C and bake for 40 minutes.
- Lower the oven temperature to 200°C, remove the lid, sprinkle with more cheese (optional), and bake uncovered for an additional 15 minutes.Grated cheese to top
- Cool the bread on a wire rack for at least an hour before slicing.
Notes
Tips and Tricks
- Resting and Cooling: Allow the baked bread to rest on a wire rack for at least an hour before slicing. This redistributes moisture for a softer crumb and easier slicing.
- Experimentation: Sourdough baking varies based on environmental factors and flour types. Adjust timings and techniques to suit your kitchen and preferences.
- Storage: Store cooled bread in a paper bag or bread box to maintain freshness. Avoid plastic bags, which can soften the crust. Enjoy within a few days for optimal taste and texture.
Nutrition
Calories: 227kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 722mgPotassium: 68mgFiber: 1gSugar: 0.3gVitamin A: 149IUVitamin C: 4mgCalcium: 88mgIron: 2mg
Tried this recipe?Let us know how it was!
I love how clearly you explain everything with words and pics, but this recipe has no cheese or jalapeno ingredients!
Hi Lillie,
Thank you so much for your kind words and for pointing that out! I’ve fixed the issue — the wrong recipe was accidentally added to the page. The correct one, with all the proper ingredients including cheese and jalapeños, is now live. I really appreciate your patience!