This delicious JalapeƱo-Cheddar Sourdough Bread is made with pickled JalapeƱos, sharp cheddar cheese and garlic chives. Perfect with soup or on its own.
For this sourdough I used pickled sliced JalapeƱo. Also, I like to use sharp cheddar when it comes to baking and is soups. This is a very simple recipe where you add the cheese and other filling after the bulk rise. Just mix in and then shape the bread, and ferment overnight in the refrigerator.
Since this bread has cheese in it, make sure to bake it with parchment paper.
Need to make a starter? Click HERE.
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JalapeƱo-Cheddar Sourdough Bread
- Total Time: 55 minutes
Description
This delicious JalapeƱo-Cheddar Sourdough Bread is made with pickled JalapeƱos, sharp cheddar cheese and garlic chives. Perfect with soup or on its own.
Ingredients
Units
Scale
- 50 g OR 1/4 cup Sourdough starter
- 365 g OR 1 1/2 cup + 1 tsp warm water
- 280 g OR 2 1/3 cups bread flour
- 200 g OR 1 3/4 cups all purpose flour
- 20 g whole wheat flour
- 9 g OR 1 1/2 tsp fine sea salt
- 50 g OR 1/3 cup sliced pickled Jalapenos
- 135 g OR 1 heaped cup Sharp cheddar cheese cubed into 1/4 inch
- 12 g OR 1/4 cup minced chives
Instructions
- In a large bowl add starter and water and mix well. Add all-purpose, whole wheat flour and bread flour.
- Combine everything and set aside for 30 minutes
- Add salt and mix again and set aside for another 6-8 hours. During this time, you can strengthen the dough by folding it every 30 minutes for the first 2 hours, and then in 1-hour interval for 2 hours before finally setting aside for another 2-3 hours.
- When you are ready to shape the bread, mix in cheese, jalapenos and chives. Shape the dough into a loaf and transfer to banneton or mold.
- Refrigerate for overnight, the next morning pre-heat oven to 450F. Transfer the dough to a cold Dutch oven and bake for 10 minutes at 450F, then reduce the temperature to 425 F and bake 25 minutes with the lid on.
- Remove the lid and bake for another 10 minutes or until the loaf develops a golden color. It is fully baked at 210F internal temperature, or when it makes a hollow sound when you tap it.
- Cool the loaf, cut it into slices and enjoy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baking, Bread
I will try with brazilian pepper not strong and brazikian cheese. I will send you a picture of it
★★★★★
Look forward to that,
I made this using a different sourdough recipe. Delicious! Thanks for publishing this.
★★★★★
Any suggestions on how to make jalapeƱos not sink to bottom of bread. Yours look evenly dispersed?
I wonder why you use a cold Dutch oven? Everything I read says preheat the DO?
Also I love love love Trader Joeās hot and sweet pickled jalapeƱos…wonder how to integrate the flavored vinegar the jalapeƱos are pickled in. Any suggestions? Maybe replace a bit of the water?
Best bread I’ve ever made. Great crumb and sourdough flavor. The jalapenos are a must as well as the sharpest cheddar you can find!!
★★★★★
Your video doesn’t quite follow your instructions. You mentioned letting the dough rise for “another” 6 hours after adding salt
But after mixing, you state to let the dough rest for 30 min. Can you explain or correct your instructions?
Thank you Willi, you are absolutely correct. The instructions were a bit unclear. For the best results, rest the dough for 6 hours after adding the salt. The video omits this part of the recipe.
Is there a reason why the dough is placed in a cold Dutch oven vs a preheated one? I’d there a difference in oven spring?