Jalapeño Cheddar Sourdough

Jalapeño Cheddar Sourdough is a delightful twist on traditional sourdough, combining spicy jalapeños and savory cheddar for a uniquely flavorful loaf. This easy recipe results in a fluffy, aromatic bread in just a few hours, making Jalapeño Cheddar Sourdough a must-try for any home baker.

Warm Connections

As I’ve baked bread alongside my family for years, sharing our love for flavors, this Jalapeño Cheddar Sourdough recipe holds a special place in my heart. It pairs beautifully with our homemade chili, creating the perfect cozy meal.

Why you’ll love Jalapeño Cheddar Sourdough

Step-by-Step Cooking Instructions

• Step 1: Prepare the Dough Starter
  Start by mixing your sourdough starter, water, and flour. This process activates the yeast and sets the foundation for your Jalapeño Cheddar Sourdough. Give it a good mix until it forms a cohesive dough.
• Step 2: Autolyse the Dough
  Let the mixture sit for about 30 minutes. This allows the flour to fully hydrate, making the dough easier to knead and helping to develop gluten, resulting in a wonderful texture.
• Step 3: Add Jalapeños and Cheese
  Once autolyse is complete, fold in chopped jalapeños and shredded cheddar cheese. This step infuses the dough with flavor, creating a deliciously spicy and cheesy Jalapeño Cheddar Sourdough.
• Step 4: Bulk Fermentation
  Let the dough rise at room temperature for 4 to 6 hours. This stage is essential for developing flavor and texture, so be patient and allow the magic to happen.
• Step 5: Shape the Dough
  After bulk fermentation, gently shape the dough into a round or oval loaf. Be careful not to deflate it too much; you want to keep those beautiful air bubbles intact for a fluffy bread.
• Step 6: Second Rise
  Allow the shaped dough to rise again for about 1 to 2 hours. This final proofing helps the bread achieve its height and crusty exterior.
• Step 7: Preheat the Oven
  As the dough rises, preheat your oven to a high temperature, around 450°F (232°C). This ensures your Jalapeño Cheddar Sourdough will get a great oven spring and a perfect crust.
• Step 8: Bake the Bread
  Carefully place the loaf into the oven and let it bake for about 30 to 35 minutes. You’ll know it’s ready when it has a golden-brown crust and sounds hollow when tapped on the bottom.
• Step 9: Cool and Enjoy
  Once baked, remove the bread from the oven and let it cool on a wire rack. Patience is key here; allowing it to cool properly enhances flavor and texture.

Notes

• Tip 1: Use Fresh Ingredients
  Ensuring your jalapeños and cheese are fresh will significantly enhance the flavor of your Jalapeño Cheddar Sourdough.
• Tip 2: Control the Heat
  Adjust the amount of jalapeño based on your spice preference. Removing seeds can also help moderate the heat level.
• Tip 3: Ensure Proper Rise
  Make sure to recognize when your dough has doubled in size during both rises; this indicates proper fermentation.
• Tip 4: Experiment with Cheese
  Feel free to mix different types of cheese for varied flavors and textures in your Jalapeño Cheddar Sourdough.

Jalapeño Cheddar Sourdough – A Closer Look

The magic of Jalapeño Cheddar Sourdough lies in the combination of flavors that bring warmth and joy to every bite. The sharpness of the cheddar melds beautifully with the spicy kick of the jalapeños, creating a balance that is at once comforting and exciting. This bread doesn’t just fill your stomach; it fills your heart with nostalgia, reminding you of gatherings with friends and family where cheesy, spicy bread is always the highlight.

Bringing It to Your Kitchen

Imagine serving slices of warm Jalapeño Cheddar Sourdough at your next family gathering or cozy dinner with friends. It’s perfect for pairing with chili or soup on a chilly night, bringing everyone together around the table. Whether enjoyed as a side or the star of a charcuterie board, this bread transforms ordinary moments into something special.

Common Mistakes to Avoid

One common mistake with Jalapeño Cheddar Sourdough is underestimating the bulk fermentation time. Rushing through this step can lead to dense bread, so it’s best to keep an eye on the dough rather than the clock. Additionally, be cautious with oven temperatures; too hot can cause the crust to burn before the inside is fully cooked. Following the recipe closely and trusting the fermentation process will yield the best results.

Cook Techniques

Mixing the Dough

Begin by mixing your sourdough starter, water, and flour in a large bowl. Aim for a consistency that feels sticky but pliable. You can use a wooden spoon or your hands to combine the ingredients until there are no dry bits left. This step is essential for developing gluten.

Incorporating Jalapeños and Cheese

Once your dough is mixed, add finely chopped fresh or pickled jalapeños and shredded cheddar cheese. Gently fold these ingredients into the dough, allowing the heat from the jalapeños to infuse each bite. You want to see bits of cheese throughout for a cheesy texture that melts perfectly.

Proofing the Dough

Transfer your dough to a lightly floured surface, shape it into a ball, and let it rest for about 4-6 hours at room temperature. Look for a dough that has doubled in size and feels airy. The surface should be slightly domed, giving a soft, pillowy texture that signals it’s ready.

Baking the Bread

Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up as well. Once preheated, carefully transfer your dough into the hot pot. Cover and bake for 30 minutes; then uncover and bake for an additional 15-20 minutes until the loaf is golden brown. The crust should crack slightly, revealing a soft inside.

Serving and Presentation Ideas

Cheesy Jalapeño Toasts

Slice your Jalapeño Cheddar Sourdough into thick pieces and toast them until crispy. Top with avocado or a fresh tomato salsa to brighten the flavors. A sprinkle of cilantro or lime juice can make this dish pop visually and taste-wise.

Accompanied by Soups

This bread pairs wonderfully with a warm bowl of spicy tomato soup or chowder. Serve the soup in a rustic bowl and place a slice of the Jalapeño Cheddar Sourdough alongside, maybe even buttery or toasted for extra flair. What a delightful comfort meal!

Picnic Ready

For a picnic, cube the bread into bite-sized pieces and serve on a platter with dips like guacamole, hummus, or cheese spread. Garnish with fresh herb sprigs for an eye-catching presentation that will impress your friends and family.

Conclusion

The Jalapeño Cheddar Sourdough is a delightful blend of spicy and cheesy flavors, perfect for weeknight dinners, gatherings, or even festive occasions. The golden crust and soft interior create an inviting texture that everyone loves.

With simple steps and minimal prep, making this bread is easy, yet its appeal is sure to impress guests. The tempting aroma wafting through your home will make it feel like a restaurant special, rooted in loving family tradition.

For more delicious recipes and cooking inspiration, follow me on Facebook and Pinterest!

People Also Ask :

Jalapeño Cheddar Sourdough

---

• Author: Julia
• Total Time: 1day 2hours 15minutes
• Yield: 16 slices

Print Recipe

Pin Recipe

Description

Jalapeño Cheddar Sourdough is a delightful twist on traditional sourdough, combining spicy jalapeños and savory cheddar for a uniquely flavorful loaf. This easy recipe results in a fluffy, aromatic bread in just a few hours, making Jalapeño Cheddar Sourdough a must-try for any home baker.

---

Ingredients

▢35 grams ripe/active sourdough starter, about 2 Tablespoons

▢35 grams bread flour, about 1/4 cup

▢35 grams water, about 2 Tablespoons

Jalapeño Cheddar Sourdough Bread

▢100 grams ripe/bubbly/peaked levain, scant 1/2 cup

▢375 grams water, divided, 350 grams (scant 1 1/2 cups) and 25 grams (5 teaspoons) – reserved for after fermentolyse

▢450 grams bread flour, about 3 1/4 cup

▢50 grams whole wheat flour, about 5 Tablespoons

▢10 grams salt, about 1.5 teaspoons

100 grams diced jalapeños, drained, about one 4 oz can

▢100 grams sharp cheddar cheese, freshly grated, about 1 cup

---

Instructions

• Mix Levain: Mix together ripe/active sourdough starter with bread flour and water. Cover loosely and let sit 3-4 hours at 78℉ until doubled, bubbly & peaked.

Jalapeño Cheddar Sourdough Bread

• • Note: Maintain the dough temperature at 78-80°F during the bulk fermentation for best results.

• • Fermentolyse: Once the levain is ready (bubbly, doubled in size, milky sweet smell), mix together 100 grams levain, 350 grams water (warm the water if the ingredients are too cold and cool water if the ingredients are too warm), 450 grams bread flour and 50 grams whole wheat flour. Let rest for 30 minutes.
  • Mixing: After 30 minutes, add the reserved 10 grams of salt and 25 grams of water. Combine using your hands by squeezing the dough between your fingers, pinching chunks of dough and reincorporating together. The dough will break apart and then reform in the bowl through this process. Pick up one side of the dough and fold it over on itself. The dough will be sticky. Wet your hands as needed and continue to work with the dough until all the salt and water has been incorporated. Transfer the dough to a plastic container or a glass bowl and cover.

• Stretch and Folds: Perform a series of “stretch and folds” throughout the next 2 hours. The goal is to strengthen the dough. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds

• Stretch and fold #1: 30 minutes into bulk fermentation

  Stretch and fold #2: 30 minutes later, drain the jalapeños well. Spread the diced jalapeños and shredded sharp cheddar cheese on top of the dough. Perform stretch and fold #2, adding the inclusions in as you fold.

  Stretch and fold #3: 30 minutes later

  Stretch and fold #4: Optional, if you want to disperse the inclusions more or you think your dough needs a little more strength.

• Rest: Cover the dough and let rise for 1.5-2 more hours. You’ll know the dough is ready to shape when the dough is puffed up, jiggles when you shake the bowl, has scattered bubbles visible on the sides and top.
• Pre-shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid degassing the dough as much as possible. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself. The goal is to introduce some tension into the dough. Repeat this process going around in a circle until you have a ball of dough.
• Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten (like a pancake) during this period of time. This allows the gluten in the dough to relax and prepares the dough to be shaped.
• Shaping: Prepare a bowl or banneton. Place a kitchen towel or hair net in the bowl and liberally flour as needed. Sprinkle a little flour on top of the dough. Using a bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. This ensures that the flour is staying mainly on the outside of the dough. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Turn 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and place into a lined bowl. Remove any jalapeños that have popped out on the surface of the dough to prevent burning in the oven.
• Cold Fermentation: Cover the dough with the tea towel/shower cap/plastic wrap and refrigerate overnight or up to 12-20 hours. If you want to bake the same day, you can let the dough rise for about 3-4 hours until puffed up and risen. Then bake according to recipe directions.
• Preheat: Put a Dutch oven (top and all) into the oven and preheat to 500°F for 30 minutes. You are working with very high temperatures, so make sure you have some good hot pads. Once preheated for 30 minutes, pull the loaf out of the refrigerator. Remove the covering. Place a piece of parchment paper on top of the dough. Flip the dough over so it is now sitting on the parchment paper. Take off the bowl/banneton and the kitchen towel.
• Scoring: Use a very sharp knife or bread lame to score the dough. Take the bread lame and score on one side of the dough, at a shallow angle, about 1 inch deep. Remove any inclusions that pop out. Score straight from the refrigerator for best results.
• Baking: Carefully remove the Dutch oven from the 500°F oven. Take the lid off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Put the lid on and put back in the oven. Lower the temperature to 450°F and bake for 25 minutes. After 25 minutes, take the lid off the Dutch oven and continue baking for 20 minutes until the bread is a crackly deep brown. Remove the Dutch oven and let bread cool. Enjo

Notes

This recipe is based on my sourdough artisan bread recipe. You can use all bread flour in place of the whole wheat flour in the recipe.

Jalapeños: Whatever jalapeños you choose to use, make sure to drain them so you aren’t adding too much excess liquid to the dough. I like diced jalapeños from a 4 oz can and find it’s the perfect amount. If you choose to use sliced jalapeños, use about 4 oz or 100 grams.

Cheddar: The cheese flavor really comes through with a sharp cheddar cheese. For best results, grate the cheese yourself.

• Prep Time: 30minutes
• Cook Time: 45 minutes
• Category: Sourdough

Nutrition

• Calories: 155kcal
• Sugar: 0.3g
• Sodium: 388mg
• Fat: 3g
• Saturated Fat: 1g
• Fiber: 1g
• Protein: 6g

Keywords: Jalapeño Cheddar Sourdough Bread