Jalapeño Cheddar Sourdough

• Prep Time: 30 minutes
• Autolyse: 45 minutes
• Bulk Fermentation: 4–6 hours
• Cold Proof: 8–12 hours
• Bake Time: 45 minutes
• Cooling Time: 2 hours
• Total Time: Approximately 16–20 hours

Yield

Makes 1 large artisan loaf (10–12 slices)

Difficulty Level

Intermediate

Ingredients

Dough

• 500 grams bread flour
• 350 grams filtered water, room temperature
• 100 grams active sourdough starter
• 10 grams fine sea salt

Mix-Ins

• 1½ cups sharp cheddar cheese, cut into small cubes
• 2 fresh jalapeños, finely diced (remove seeds for milder heat or keep them for extra spice)
• 1 tablespoon chopped fresh chives (optional)

For Dusting

• Rice flour or bread flour

Equipment

• Large mixing bowl
• Digital kitchen scale
• Dough scraper
• Banneton proofing basket or a bowl lined with a clean kitchen towel
• Dutch oven with lid
• Bread lame or sharp razor blade
• Cooling rack

Instructions

Step 1: Feed the Starter

Feed your sourdough starter 4–6 hours before mixing the dough. It should be bubbly, active, and at its peak when you’re ready to bake.

Step 2: Mix the Dough

In a large bowl, combine the bread flour and water until no dry flour remains.

Cover and let the dough rest for 45 minutes. This autolyse step hydrates the flour and encourages strong gluten development.

Step 3: Add Starter and Salt

Add the active sourdough starter and sea salt to the dough.

Mix thoroughly until fully incorporated. The dough will be sticky, which is normal for artisan sourdough.

Step 4: Stretch and Fold

Cover the bowl and begin the bulk fermentation.

During the first 2 hours, perform a series of stretch-and-folds every 30 minutes. Lift one side of the dough, stretch it gently, and fold it over the center. Rotate the bowl and repeat on all four sides.

During the second set of folds, gently incorporate the cheddar cubes, diced jalapeños, and chives, distributing them evenly without overworking the dough.

Continue fermenting until the dough has increased noticeably in size and feels light and airy, about 4–6 hours, depending on room temperature.

Step 5: Shape the Dough

Turn the dough onto a lightly floured work surface.

Shape it into a tight round by folding the edges toward the center and gently rotating it against the countertop to build surface tension.

Place the dough seam-side up into a floured banneton.

Step 6: Cold Proof

Cover the dough and refrigerate for 8–12 hours. This slow fermentation enhances flavor, improves texture, and makes the dough easier to score before baking.

Step 7: Preheat the Oven

Place a Dutch oven with its lid inside your oven.

Preheat to 475°F (245°C) for at least 30 minutes.

A thoroughly heated Dutch oven helps create steam, which promotes excellent oven spring and a crisp crust.

Step 8: Score and Bake

Turn the dough onto parchment paper.

Dust lightly with flour if desired.

Using a bread lame or sharp razor blade, score the top of the loaf with one long slash or your preferred decorative pattern.

Carefully lower the dough into the hot Dutch oven.

Cover with the lid and bake for 25 minutes.

Remove the lid and continue baking for 18–20 minutes, or until the crust is deeply golden and the internal temperature reaches 205–210°F (96–99°C).

Step 9: Cool

Transfer the baked loaf to a wire cooling rack.

Allow it to cool completely for at least 2 hours before slicing to preserve the bread’s texture.

Tips for Success

• Use an active, bubbly sourdough starter for the best rise.
• Choose block cheddar and cube it yourself rather than using pre-shredded cheese.
• Wear gloves when handling jalapeños if you have sensitive skin.
• Avoid overloading the dough with mix-ins, which can affect structure.
• Let the loaf cool completely before slicing to prevent a gummy crumb.
• Bake in a preheated Dutch oven for optimal crust development.

Recipe Variations

Bacon Jalapeño Cheddar Sourdough

Add ½ cup cooked, crumbled bacon during the stretch-and-fold stage.

Three-Cheese Sourdough

Use a combination of cheddar, Monterey Jack, and pepper Jack cheese.

Roasted Jalapeño Bread

Roast the jalapeños before adding them to the dough for a sweeter, smoky flavor.

Garlic Cheddar Sourdough

Mix roasted garlic cloves into the dough along with the cheese.

Herb Cheddar Bread

Add chopped rosemary, thyme, or parsley for extra aromatic flavor.

Serving Suggestions

Jalapeño Cheddar Sourdough is delicious served with:

• Chili
• Tomato soup
• Beef stew
• Scrambled eggs
• Avocado toast
• Grilled cheese sandwiches
• Barbecue
• Pulled pork
• Smoked brisket
• Cream cheese or butter

It also makes exceptional toast, croutons, and sandwich bread.

Storage

Store the cooled loaf in a paper bag or bread box at room temperature for up to 3 days.

For longer storage, keep it in an airtight container for up to 5 days, although the crust may soften slightly.

Freezing

Slice the loaf and freeze it in a freezer-safe bag for up to 3 months.

Toast slices directly from frozen or thaw them at room temperature before serving.

Reheating

Whole Loaf

Bake at 350°F (175°C) for 8–10 minutes to refresh the crust.

Individual Slices

Toast until lightly crisp or warm in the oven for several minutes.

Common Mistakes to Avoid

• Using an inactive sourdough starter.
• Overproofing the dough.
• Adding too many jalapeños or cheese cubes, which can weigh down the loaf.
• Skipping the autolyse or stretch-and-fold process.
• Cutting the bread before it has fully cooled.
• Failing to preheat the Dutch oven.

Frequently Asked Questions

Can I use pickled jalapeños?

Yes, but drain and pat them dry thoroughly before adding them to the dough to avoid introducing excess moisture.

Can I use different cheeses?

Absolutely. Pepper Jack, Gouda, Monterey Jack, Colby, or smoked cheddar all work well in this recipe.

Is this bread very spicy?

With the seeds removed, the heat is mild. Leave some or all of the seeds in if you prefer a spicier loaf.

Can I bake this without a Dutch oven?

Yes. A baking stone with added steam can produce excellent results, though the crust may differ slightly.

Nutrition Information (Per Slice)

• Calories: 220
• Protein: 9g
• Carbohydrates: 31g
• Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 330mg
• Fiber: 2g
• Sugar: 1g
• Calcium: 140mg
• Iron: 2mg
• Potassium: 90mg