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Cheddar Jalapeño Sourdough Bread Recipe

This cheddar jalapeño sourdough bread recipe is crusty on the outside, soft and cheesy inside, with just the right kick of heat. A flavorful artisan loaf made with active sourdough starter, perfect for sandwiches, soups, or snacking.

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Ingredients

For the Leaven

  • 1 cup all purpose flour
  • 1 cup water
  • 2 tbsp starter

For the Dough

  • 1½ cup leaven fed starter that has doubled and bubbled
  • 2¾ cup water
  • 8 cup all purpose flour
  • 1 tbsp salt

Inclusions

  • 1 cup sharp cheddar cheese, shredded
  • ½ cup sliced jalapeno, pickeled or fresh

Instructions

To Make Leaven

  • Mix equal parts flour and water into your jar with about 2 tablespoons of starter. Cover and leave out to rise for 8-10 hours.

To Make Loaves

  • After starter has doubled, it’s time to mix the dough. Add starter and water into a large mixing bowl. Stir to disperse. Now add flour and stir until a shaggy dough is formed. Cover and allow dough to sit for about 20 minutes.
  • After 20 minutes, add salt and knead by hand for 2-3 minutes. Wet your hands so that the dough doesn’t stick and the salt will incorporate better. Cover and set to the side in a warm place.
  • 30 minutes later, begin stretch and folds. 6 sets of stretch and folds in total. The first 3 sets are 15 minutes apart, and the last 3 you’ll do every 30 minutes.
  • Add the cranberries and walnuts after the 3rd set of stretch and folds.
  • Keep in mind this does not have to be exact! Cover in between sets.
  • After stretch and folds are complete, cover bowl and leave on the counter for 2 hours or until the dough looks silky and has risen 30-50%
  • Separate and shape your dough into two loaves. Allow 20 minutes of rest time for your loaves after shaping.
  • Shape again and place into lightly floured banneton baskets or bowls.
  • Place in the refrigerator overnight or for at least 12 hours.
  • When ready to bake place the dutch oven inside the oven and preheat to 500°F.
  • Once oven is ready, pull loaf from the fridge and turn it over onto a large piece of parchment paper. Use bread lame or a sharp knife or razor blade to score a design into the top of the dough.
  • Place scored loaf along with the parchment paper into hot dutch oven. Bake with the lid on for 25 minutes, and then lower oven temperature to 450°F and bake with the lid off for an additional 20-25 minutes.
  • Repeat the same for second loaf. For best results, preheat the oven and dutch oven again to 500°F
  • Cool loaves completely.

Notes

*Dough can stay refrigerated for up to 3 days before baking.