Description
This delicious Jalapeño-Cheddar Sourdough Bread is made with pickled Jalapeños, 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