Jalapeno Cheddar Sourdough Bread (Printable)

Tangy sourdough infused with sharp cheddar and fresh jalapeños for a spicy, cheesy twist on classic crusty bread.

# What You Need:

→ Sourdough Base

01 - 4 cups bread flour
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 1 1/2 cups water (room temperature)
04 - 2 teaspoons sea salt

→ Fillings

05 - 1 1/4 cups sharp cheddar cheese, cubed or shredded
06 - 2 medium jalapeños, deseeded and finely chopped

# Steps:

01 - In a large bowl, mix the bread flour and water until just combined. Cover and rest for 30 minutes (autolyse).
02 - Add the sourdough starter and salt to the dough. Mix until well incorporated.
03 - Stretch and fold the dough 4 times over an hour, performing folds every 15 minutes to develop gluten structure.
04 - After the last fold, gently knead in the cheddar cheese and diced jalapeños until evenly distributed.
05 - Cover the dough and let rise at room temperature for 4–6 hours, until doubled in size.
06 - Turn the dough onto a lightly floured surface. Shape into a tight round loaf and place in a floured proofing basket or bowl.
07 - Let proof, covered, for 2–4 hours at room temperature or overnight in the refrigerator for enhanced flavor development.
08 - Preheat oven to 450°F with Dutch oven inside for at least 30 minutes to ensure proper heat retention.
09 - Transfer dough to parchment paper, score the top with a sharp knife or lame, then transfer into the hot Dutch oven.
10 - Bake covered with lid for 20 minutes to create steam and oven spring.
11 - Uncover and bake for another 20–25 minutes, until deep golden brown and crusty. Internal temperature should reach 200°F.
12 - Cool on a wire rack for at least 1 hour before slicing to allow crumb structure to set.

# Expert Advice:

01 -
  • The combination of tangy sourdough and sharp cheddar creates the most incredible flavor profile that keeps you coming back for just one more slice
  • Its forgiving enough for beginners but impressive enough to serve at dinner parties, making everyone think youve been baking for years
02 -
  • I once rushed the cooling process and cut into a loaf while it was still warm, ending up with a gummy disappointing texture that taught me patience
  • Refrigerating the final proof overnight makes handling the dough so much easier and develops incredible complex flavors
03 -
  • Aim for deep golden brown color, not pale yellow, because that dark crust contains so much flavor and texture
  • If your dough spreads too much during baking, your final proof went too long, so adjust timing next batch

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