Jalapeño Cheddar Sourdough Bread
This flavorful sourdough bread is studded with spicy jalapeños and melty cheese, for a combination you won't forget!
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Ingredients
- 250 g unbleached all purpose flour or 2 cups
- 250 g bread flour or 2 cups
- 300 g water or 1 1/2 cups
- 100 g active sourdough starter or 1/2 cup
- 70 g diced jalapeño peppers or 1/3 cup
- 4 oz sharp cheddar cheese cubed or diced
Instructions
Mix The Dough
- Add active sourdough starter, flours, water, and salt to the bowl of a stand mixer. You can also do this with your hands if you don't have a stand mixer. Mix on low speed with the dough hook until the dough comes together.
- Cover the bowl with a tea towel and let rest for about 30 minutes, then do the first set of stretch and folds. If you aren't sure what stretch and folds are, imagine grabbing the dough at the edge of the bowl and gently pulling up and out. Do this once and then turn the bowl a quarter turn and repeat 3 more times. This completes a full set of stretch and folds.
- After another 20 minutes, add jalapeños and cheese and complete another set of stretch and folds. Repeat stretch and folds every 20 minutes(ish) for 5 sets or until the dough passes the windowpane test.
- Cover the bowl with plastic wrap or a tight fitting lid and let it bulk ferment 6-8 hours or until doubled.
Shape The Dough
- Turn the dough out onto the counter or another flat, clean work surface. Pre-shape the dough by folding 2 corners across into one another and then gently rolling the dough into a round shape starting at one of the other 2 corners. Roll it into a round shape using your hands.
- Let the dough rest for 5-10 minutes (this is optional but helpful), then do a final shape by repeating the process above. Except this time, press the bottom seam of the loaf together using the palm of your hands. Roll the dough around into a round shape.
- Place the shaped dough into a prepared banneton basket or bowl, and move to the fridge to cold ferment for 8-36 hours.
Bake The Bread
- Preheat your oven with dutch oven inside to 450F.
- Take the dough out of the fridge and turn it onto a piece of parchment paper. Dust the top with flour if you wish, and score a simple design on the top of the dough.
- Once the dough has been lowered inside the dutch oven, put the lid on and bake at 450F for 30 minutes.
- Remove the lid and bake for another 15 minutes or until the internal temperature is at least 195F.
- Let the loaf cool for at least 1 hour before slicing into it, if you can!
Servings: 10
Calories: 290kcal