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Whether you’re a seasoned sourdough enthusiast or just starting, this delightful jalapeno cheddar loaf adds a new dimension to your baking. With a few additional ingredients, you’ll have a savory, cheesy bread that’s both quick and satisfying.
Ingredients Needed:
- 90g bubbly sourdough starter
- 385g warm water
- 520g all-purpose flour
- 8-10g salt
- ⅓ lb medium cheddar cheese
- 1 jalapeño
Equipment Needed:
- 2 bowls
- Mixing spoon
- Cotton hand towel
- Proofing bowl or banneton
- Parchment paper
- Sharp knife or bread scorer
- Dutch oven
Instructions:
- In a bowl, mix 90g of sourdough starter with 385g of warm water until well combined. Set aside.
- In a larger bowl, combine 520g of flour and 8-10g of salt.
- Add the wet mixture to the dry ingredients and mix until incorporated. The dough should be slightly sticky.
- Let the dough rest for 30 minutes.
- Perform a series of stretch and folds, resting the dough for 30 minutes between each set, until it becomes more rigid and shaped.
- After the final fold, let the dough rest and rise in a warm spot for 8-12 hours, covered with a warm, damp towel.
- Cut the cheddar cheese into small cubes and dice the jalapeño.
- Sprinkle the cheese cubes and diced jalapeño onto the dough and incorporate them by folding the dough onto itself.
- Place the dough back in the bowl, cover with a towel, and refrigerate for 1 hour.
- Preheat the oven to 450°F (232°C) with the Dutch oven inside to heat.
- Shape the chilled dough, place it on parchment paper, and score the top with a sharp knife.
- Carefully transfer the dough with parchment paper into the hot Dutch oven, cover with the lid, and bake for 20-25 minutes.
- Remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown.
- Allow the bread to cool on a wire rack before slicing.
Storage: Store any leftover bread in the refrigerator due to the fresh produce and dairy content.
Enjoy your delicious Jalapeno Cheddar Sourdough Bread!
Cheddar Jalapeno Sourdough Loaf
Equipment
- 2 Mixing Bowls
- Mixing Spoon
- Tea Towel
- Proofing Bowl/Banneton
- Parchment Paper
- Sharp Knife or Bread Scorer
- Dutch Oven
Ingredients
- 90 g bubbly sourdough starter
- 385 g warm water
- 520 g all-purpose flour
- 8-10 g salt
- ⅓ lb medium cheddar cheese
- 1 jalapeño
Instructions
- In a bowl, mix 90g of sourdough starter with 385g of warm water until well combined. Set aside.
- In a larger bowl, combine 520g of flour and 8-10g of salt.
- Add the wet mixture to the dry ingredients and mix until incorporated. The dough should be slightly sticky.
- Let the dough rest for 30 minutes.
- Perform a series of stretch and folds, resting the dough for 30 minutes between each set, until it becomes more rigid and shaped.
- After the final fold, let the dough rest and rise in a warm spot for 8-12 hours, covered with a warm, damp towel.
- Cut the cheddar cheese into small cubes and dice the jalapeño.
- Sprinkle the cheese cubes and diced jalapeño onto the dough and incorporate them by folding the dough onto itself.
- Place the dough back in the bowl, cover with a towel, and refrigerate for 1 hour.
- Preheat the oven to 450°F (232°C) with the Dutch oven inside to heat.
- Shape the chilled dough, place it on parchment paper, and score the top with a sharp knife.
- Carefully transfer the dough with parchment paper into the hot Dutch oven, cover with the lid, and bake for 20-25 minutes.
- Remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown.
- Allow the bread to cool on a wire rack before slicing.
