cheddar jalapeño sourdough loaf

Preparation Time: 20 minutes (active)
Fermentation Time: 8-12 hours (bulk fermentation) + 1-2 hours (proofing)
Baking Time: 40-50 minutes
Total Time: 10-15 hours (including fermentation and proofing)
Servings: 1 loaf

Ingredients

• 100g active sourdough starter
• 375g water, room temperature
• 500g bread flour
• 10g salt
• 150g sharp cheddar cheese, shredded
• 2-3 jalapeños, finely chopped (adjust to taste)
• 1 tbsp olive oil (for greasing the bowl)

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the sourdough starter and water. Mix until the starter is fully dissolved.
   • Add the bread flour and salt to the bowl. Mix until no dry flour remains. The dough will be shaggy and sticky at this stage.
2. Bulk Fermentation:
   • Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes.
   • After the initial rest, perform a series of stretch and folds every 30 minutes for the next 2 hours. To do this, grab a corner of the dough, stretch it upwards, and fold it over the rest of the dough. Turn the bowl a quarter turn and repeat. Perform this step a total of 4 times, every 30 minutes.
   • After the final stretch and fold, gently incorporate the shredded cheddar cheese and chopped jalapeños into the dough.
   • Cover the bowl and let the dough ferment at room temperature for 6-8 hours, or until it has doubled in size.
3. Shape the Loaf:
   • Once the dough has doubled, turn it out onto a lightly floured surface.
   • Shape the dough into a round or oval loaf, depending on your baking vessel.
   • Place the shaped dough into a proofing basket or bowl lined with a floured kitchen towel, seam side up. Cover and let it proof for 1-2 hours, or until it has risen slightly and passes the poke test (when gently pressed, the dough should spring back slowly).
4. Preheat the Oven:
   • While the dough is proofing, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. If using a Dutch oven, preheat the lid as well.
5. Score and Bake:
   • Once the oven is preheated and the dough is proofed, carefully turn the dough out onto a piece of parchment paper.
   • Score the top of the loaf with a sharp knife or lame.
   • Carefully transfer the dough into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid.
   • Bake covered for 20 minutes, then remove the lid and bake for an additional 20-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
6. Cool and Serve:
   • Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Enjoy your delicious Cheddar Jalapeño Sourdough Loaf!