For this sourdough I used pickled sliced Jalapeño. 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.
How to Make Jalapeño-Cheddar Sourdough Bread
1. Prepare the Dough Base
- In a large mixing bowl, combine the sourdough starter and warm water. Mix well until the starter dissolves.
- Add the bread flour, all-purpose flour, and whole wheat flour to the bowl. Stir until no dry flour remains.
- Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse process).
2. Add Salt and Bulk Ferment
- Sprinkle the salt over the dough and mix until fully incorporated.
- Cover and let the dough ferment at room temperature for 6–8 hours.
- During the first 2 hours, perform a series of dough folds:
- Gently stretch and fold the dough over itself every 30 minutes.
- After 2 hours, fold the dough every 1 hour for the next 2 hours.
- Let the dough rest undisturbed for the remaining 2–3 hours.
3. Incorporate Add-Ins and Shape
- Gently fold in the cheddar cheese, pickled jalapeños, and chives, ensuring they are evenly distributed throughout the dough.
- Shape the dough into a loaf and transfer it to a floured banneton or bowl lined with a floured towel.
4. Proof Overnight
- Cover the shaped dough and refrigerate it overnight. This cold proof helps develop flavor and structure.
5. Bake the Bread
- Preheat your oven to 450°F (230°C) the next morning. Place a Dutch oven in the oven while preheating.
- Transfer the dough onto parchment paper and carefully place it into the cold Dutch oven.
- Bake at 450°F for 10 minutes, then reduce the oven temperature to 425°F (220°C) and bake for 25 minutes with the lid on.
- Remove the lid and bake for an additional 10 minutes, or until the loaf develops a golden-brown crust.
6. Check Doneness and Cool
- The bread is done when it reaches an internal temperature of 210°F (99°C) or makes a hollow sound when tapped.
- Transfer the loaf to a wire rack and let it cool completely before slicing.
Jalapeño Cheddar Sourdough 101: Tips for Success
Why This Recipe Works
- The tangy sourdough base pairs perfectly with the sharpness of cheddar and the heat from pickled jalapeños.
- The cold proof enhances the loaf’s flavor and gives it a chewy texture.
- Baking in a Dutch oven creates a steam environment for a crisp crust and tender crumb.
Key Tips
- Stretch and fold: Strengthens the dough structure, essential for an airy texture.
- Add-ins evenly: Gently fold in the cheese, jalapeños, and chives to avoid deflating the dough.
- Cold start Dutch oven: Prevents the loaf from spreading and helps maintain its shape.
Troubleshooting
- Dense bread: Ensure the starter is active and bubbly before starting.
- Overproofing: If the dough collapses when touched, it may have overproofed—shorten proofing times next time.
Jalapeño-Cheddar Sourdough Bread
- Total Time: 15-18 hours
- Yield: 1 Large Loaf 1x
Description
This delicious sourdough bread is made with spicy pickled jalapeños, sharp cheddar cheese and garlic chives. Perfect with soup or on its own.
Ingredients
Units
Scale
For the Dough
50 g (1/4 cup) sourdough starter
365 g (1 1/2 cups + 1 tsp) warm water
280 g (2 ? cups) bread flour
200 g (1 3/4 cups) all-purpose flour
20 g (2 tbsp) whole wheat flour
9 g (1 1/2 tsp) fine sea salt
Add-Ins
50 g (? cup) sliced pickled jalapeños
135 g (1 heaped cup) sharp cheddar cheese, cubed into 1/4-inch pieces
12 g (1/4 cup) minced chives
Instructions
1. Prepare the Dough Base
- In a large mixing bowl, combine the sourdough starter and warm water. Mix well until the starter dissolves.
- Add the bread flour, all-purpose flour, and whole wheat flour to the bowl. Stir until no dry flour remains.
- Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse process).
2. Add Salt and Bulk Ferment
- Sprinkle the salt over the dough and mix until fully incorporated.
- Cover and let the dough ferment at room temperature for 6–8 hours.
- During the first 2 hours, perform a series of dough folds:
- Gently stretch and fold the dough over itself every 30 minutes.
- After 2 hours, fold the dough every 1 hour for the next 2 hours.
- Let the dough rest undisturbed for the remaining 2–3 hours.
3. Incorporate Add-Ins and Shape
- Gently fold in the cheddar cheese, pickled jalapeños, and chives, ensuring they are evenly distributed throughout the dough.
- Shape the dough into a loaf and transfer it to a floured banneton or bowl lined with a floured towel.
4. Proof Overnight
- Cover the shaped dough and refrigerate it overnight. This cold proof helps develop flavor and structure.
5. Bake the Bread
- Preheat your oven to 450°F (230°C) the next morning. Place a Dutch oven in the oven while preheating.
- Transfer the dough onto parchment paper and carefully place it into the cold Dutch oven.
- Bake at 450°F for 10 minutes, then reduce the oven temperature to 425°F (220°C) and bake for 25 minutes with the lid on.
- Remove the lid and bake for an additional 10 minutes, or until the loaf develops a golden-brown crust.
6. Check Doneness and Cool
- The bread is done when it reaches an internal temperature of 210°F (99°C) or makes a hollow sound when tapped.
- Transfer the loaf to a wire rack and let it cool completely before slicing.
Notes
Customizations: Substitute jalapeños with sun-dried tomatoes or add cooked bacon for a variation.
Storage: Store at room temperature for 3–4 days in a bread bag or freeze for up to 3 months.
Gluten Development: If the dough feels sticky, wet your hands while stretching and folding.
- Prep Time: 10 minutes
- Fermentation Time: 6-8 Hours
- Cook Time: 45 minutes
- Category: Baking, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Recipe Notes
- Customizations: Substitute jalapeños with sun-dried tomatoes or add cooked bacon for a variation.
- Storage: Store at room temperature for 3–4 days in a bread bag or freeze for up to 3 months.
- Gluten Development: If the dough feels sticky, wet your hands while stretching and folding.
This is literally the first sourdough bread that has ever succeeded for me. I suspect all the folds got a lot of air into the dough. And it was delicious! Thanks. As to the cold/hot Dutch oven debate. I preheated a pizza stone in the oven and put the cold Dutch oven on top.
That is awesome to hear!!
This bread came out so professional-looking, and it tastes amazing. instructions were on point!!
Holy guac, this is the BEST bread I have ever made. Like by far the best! Thank you thank you thank you!
Best bread I’ve ever made. Even my kids who don’t like spice loved it.
Spicy, I love it!
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?
Great question! Placing the dough in a cold Dutch oven rather than a preheated one can impact the results in the following ways:
1. Safety and Handling
A cold Dutch oven is safer and easier to handle. Transferring sticky or delicate dough into a scalding hot Dutch oven can be tricky and increases the risk of burns or damaging the dough during the transfer.
2. Oven Spring
Starting in a cold Dutch oven allows the dough to gradually heat up, giving the loaf more time to expand (oven spring) before the crust sets. This can lead to a taller, softer loaf with a slightly less defined crust compared to baking in a preheated Dutch oven.
On the other hand, a preheated Dutch oven seals the crust earlier in the baking process, which can result in a thicker, crunchier crust but may slightly limit oven spring.
3. Crust Texture
Using a cold Dutch oven can create a thinner, more tender crust, which some bakers prefer, especially for loaves with cheese or inclusions like jalapeños, as it allows the flavors to meld without over-crisping the surface.
4. Convenience
Starting cold removes the need for preheating the Dutch oven, saving time and energy. This method is particularly helpful for new bakers who may find preheating a Dutch oven intimidating.
Recommendation
Both methods are valid and produce excellent bread, but for this Jalapeño Cheddar Sourdough, the cold start method complements the loaf’s moist and enriched dough. It promotes even heating of the cheese and ensures a uniform bake.
If you want to experiment, try both methods to see which crust and crumb style you prefer!
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.
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!!
I wonder why you use a cold Dutch oven? Everything I read says preheat the DO?
Also I love love love Trader Joe’s hot and sweet pickled jalapeños…wonder how to integrate the flavored vinegar the jalapeños are pickled in. Any suggestions? Maybe replace a bit of the water?
See previous response about the dutch oven. For pickling juice, you could experiment with that, absolutely. We have not tried it though, so not sure what the result would be. :D
Any suggestions on how to make jalapeños not sink to bottom of bread. Yours look evenly dispersed?
Great observation! Don’t overwork the dough after adding the jalapeños and cheese. Over-mixing can force the heavier inclusions downward.
I made this using a different sourdough recipe. Delicious! Thanks for publishing this.
I will try with brazilian pepper not strong and brazikian cheese. I will send you a picture of it
Look forward to that,