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!
Equipment
- 1 Large Bowl
Ingredients
Instructions
Prepare the Sourdough Starter
- Feed your sourdough starter 4-12 hours before beginning this recipe.113 g 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 g water, 567 g flour, 20 g 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 g medium cheddar cheese, 40 g 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
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