Jalapeño Cheddar Sourdough Bread
Tangy sourdough enriched with sharp cheddar and briny jalapeños, developed through stretch-and-fold lamination and cold fermentation. A rustic, crusty loaf with pockets of melted cheese and bright pepper heat throughout. Baked covered in a dutch oven for a crackling crust and open crumb structure.
Ingredients
- 4 ½ oz sourdough starter, active and bubblycommercial yeastdifficultalternative method
requires formula adjustment for fermentation timing
- 1 ½ cups filtered water, separated
- 4 cups unbleached all-purpose flour
- jalapeños, jarred pre-sliced nacho or freshfresh jalapeños1:1alternative pepper
fresh peppers release more moisture during baking
- 6 oz cheddar cheese, shreddedgruyere1:1alternative cheesedairy-free
similar melting and browning behavior but more nutty flavor
Full guide → - fine sea salt
Instructions
- 1
In a large wood or glass bowl, combine active sourdough starter and 300 grams room temperature filtered water. Whisk together.
- 2
Add unbleached all-purpose flour and mix with hands or dough whisk until combined and slightly dry. Cover with damp towel and rest 30 minutes.
- 3
Sprinkle salt and remaining 75 grams filtered water over dough. Gently knead with wet hands until water and salt are fully incorporated and dough becomes wet. Cover and rest 15 minutes.
- 4
Perform stretch and fold: lift one side of dough, fold over itself, rotate bowl 45 degrees, and repeat. Complete four folds total covering all sides. Cover and rest 15 minutes.
- 5
Repeat stretch and fold on all four sides four times more, resting 15 minutes between each set. After first two sets, mix in cheddar and jalapeños. Continue stretch and folds with mix-ins incorporated. Alternatively, omit mix-ins now and add during lamination instead.
- 6
Cover dough with damp towel and allow bulk rise undisturbed for 6 to 10 hours until mostly doubled in size. Watch carefully as timing depends on ambient temperature and starter maturity.
- 7
On a lightly dampened clean surface, turn out dough. If mix-ins not yet added, stretch dough into wide rectangle, sprinkle half the cheddar and jalapeños over surface, fold one end to center, bring opposite side over top to form long rectangle, sprinkle remaining mix-ins along dough, roll one end to opposite end, and gently push and pull with bench scraper to create tension and ball shape. If mix-ins already added, gently pull sides toward middle to form ball and create tension with bench scraper only a few times.
- 8
Place shaped dough seam-side up into lightly floured and lined banneton basket. Cover with plastic wrap and refrigerate for 8 to 12 hours for cold fermentation.
- 9
Place dutch oven with lid in cool oven and preheat to 450 degrees Fahrenheit.
- 10
Remove dough from fridge and turn out onto parchment paper or silicone baking sling. Dust top lightly with flour if desired and score with bread lame, preferably an X shape in middle to allow air escape.
- 11
Carefully remove preheated dutch oven from oven, remove lid, set bread into bowl, cover with lid, and return to oven. Bake covered for 25 minutes.
- 12
Remove lid and bake uncovered for 20 minutes until golden brown.
- 13
Remove from oven and carefully transfer bread to wire baking rack. Cool for at least 30 minutes to allow internal baking to complete. Slice and serve once cooled.
Tips
Dough rises best between 70-75 degrees Fahrenheit; if your kitchen is cooler, bulk fermentation may take closer to 10 hours.
Cold fermentation overnight develops flavor and makes shaping easier; do not skip this step.
Allow bread to cool completely on rack before slicing to set the crumb structure; slicing while steaming creates a doughy interior.
For a less spicy loaf, rinse jarred jalapeños before use to reduce brine and heat intensity.
Use a wet bench scraper or wet hands throughout to prevent drying and sticking.
Good to Know
Wrap cooled bread in clean kitchen towel or food-safe paper bag and store at room temperature for up to 3 days. Refrigerate in sealed container for up to 5 days. Freeze sliced or whole loaf in freezer bag for up to 1 month.
Dough can be made through bulk rise stage, then shaped and refrigerated for 8-12 hours before baking. Alternatively, fully baked bread can be frozen and reheated.
Serve sliced with cultured butter, soft cheese, cured meats, or alongside soups and salads. Toast day-old slices for cheddar and jalapeño flavor enhancement.
Common Mistakes
Do not skip the 30-minute rest after incorporating flour to avoid tight, difficult-to-fold dough.
Do not overwork during shaping with the bench scraper to avoid degassing the dough and creating a dense crumb.
Do not slice while steaming hot to avoid a gummy, underbaked interior texture.
Do not skip cold fermentation as it develops flavor and is critical for proper rise during baking.
Do not add mix-ins before starter and flour are partially hydrated to avoid pockets of unmixed dry flour.
Substitutions
Dairy-Free Swaps
similar melting and browning behavior but more nutty flavor
Full guide →General Alternatives
fresh peppers release more moisture during baking
milder heat, sweeter flavor, different visual texture
requires formula adjustment for fermentation timing