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Jalapeno Cheddar Sourdough

A delightful blend of savory flavors, this Jalapeno Cheddar Sourdough combines melted cheddar and spicy jalapenos in a crusty loaf, perfect for gatherings or indulgent snacking.
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Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Servings: 16 slices
Course: Bread, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 666 grams Bread Flour Provides structure and a chewy crumb.
  • 119 grams Whole Wheat Flour Adds a nutty flavor and increases fiber content.
  • 48 grams Rye Flour Brings an earthy note and enhances complexity.
  • 634 grams Water Vital for hydration.
  • 40 grams Levain Sourdough starter, provides a subtle tang.
  • 16 grams Salt Essential for flavor and fermentation control.
  • 159 grams Cheddar Cheese Sharp and creamy, melts beautifully.
  • 119 grams Jalapeno Fresh and spicy to elevate flavor.

Method
 

Preparation
  1. Mix all the ingredients until well combined. Allow it to rest at 28°C for about 4 hours.
  2. In a large bowl, mix the bread flour, whole wheat flour, rye flour, and water until fully combined. Cover and let it rest for 30-60 minutes (autolyse).
  3. Gradually mix in the salt by hand using the remaining water. Ensure no salt granules are felt in the dough.
  4. Gently fold in the cheddar cheese and jalapenos.
  5. Transfer the dough to a lightly oiled bowl, cover, and allow it to bulk ferment for 2.5-3 hours until it nearly doubles in size.
Shaping
  1. Using a wet dough scraper, release the dough from the bowl's sides and fold it over while wetting your hands. Repeat 3 times, then rest for 30-60 minutes.
  2. Repeat the folding process once more.
  3. Gently flip the dough onto a work surface, cut in half, and weigh each piece to approximately 900g.
  4. Shape each piece into a tight ball and let them rest for 20-30 minutes.
  5. Flour the tops, flip them in hand, stretch the sides to seal, and stitch the loaf for surface tension.
  6. Let the dough rest for 5 minutes before placing it in a floured banneton. Cover and refrigerate for 12-18 hours.
Baking
  1. Preheat your Dutch oven to 500°F (260°C) for about an hour.
  2. Carefully remove the Dutch oven, flip the sourdough into it, and score the top.
  3. Spritz water into the pot (optional) and lower the temperature to 480°F (248°C). Bake for 18-20 minutes with the lid on.
  4. Remove the lid and continue baking for another 16-20 minutes until a golden crust forms.
  5. Let the bread cool completely on a cooling rack before slicing.

Notes

Experiment with different cheeses or roast jalapenos for more flavor. Consistent temperature during fermentation is crucial. Be creative while scoring the dough.