Description
A rustic yet refined Jalapeño Cheddar Sourdough Bread that blends tangy sourdough with spicy jalapeños and rich cheddar for a delightful flavor experience.
Ingredients
- Active sourdough starter (150–200g) or 2 tsp instant yeast
- Bread flour (500g) or a mix of 400g bread flour and 100g whole wheat
- Water (350–375g), lukewarm
- Salt (10–12g)
- Fresh jalapeños (2–3 medium), seeded
- Sharp cheddar (150–200g), coarsely grated
- Optional: 1 tbsp softened butter
- Optional: Chopped fresh herbs (chives, cilantro)
- Optional add-ins: Sautéed onions or mushrooms
Instructions
- Feed your sourdough starter 6–8 hours before mixing and wait until it doubles and shows bubbles.
- Combine bread flour and water in a large bowl, mix until no dry flour remains, and let rest for 30–45 minutes.
- Add the bubbly starter and salt, mix until dough forms, and perform stretch-and-folds over the next 2 hours.
- Allow the dough to bulk ferment for 3–4 hours until it increases in size and aerated.
- Shape the dough, place it seam-side up in a floured banneton, and refrigerate overnight or proof at room temperature for 3–4 hours.
- Preheat the oven with a Dutch oven inside to 475°F (245°C) for at least 45 minutes.
- Score the loaf and transfer to the hot pot, bake covered for 20 minutes then uncover and bake for another 20–25 minutes until golden brown.
- Cool on a rack for at least 1 hour before slicing.
Notes
For a smoky profile, roast jalapeños before chopping. Use a cast-iron skillet for toasting slices for a crunchy edge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: sourdough bread, jalapeño cheddar, homemade bread, baking, comfort food
