This article will introduce you to a sensational jalapeño and cheddar sourdough bread recipe that you can easily whip up at home. Follow our step by step guide to create a rustic loaf that’s bursting with flavor and perfect for sandwiches, toasts, or just enjoying fresh out of the oven. Get ready to enjoy the irresistible aroma of freshly baked bread filled with delightful heat and savory cheese.
For More Guidance:
Why You’ll Love This Recipe
Easy:
This easy recipe not only delivers delicious results but also fills your kitchen with an irresistible aroma that beckons everyone to gather around the oven.
Full of flavor:
This Jalapeño and Cheddar Sourdough Bread recipe is a game changer for your baking collection. Packed with vibrant flavors, the spicy kick of jalapeños perfectly complements the rich, creamy notes of sharp cheddar cheese, creating an experience that tantalizes the taste buds.
Customizable:
What truly sets this bread apart is its customizable nature: you can choose your exclusive level of heat by adjusting the amount of jalapeños or even experimenting with different cheeses. Imagine the depth of flavor you can achieve by adding smoked cheddar or pepper jack for an extra layer of complexity.
Ingredients & Substitutions
Bread flour: Bread flour is best when it comes to making sourdough recipes, however you can use all-purpose flour instead. The higher protein percentage in bread flour gives the dough its strength so that it can rise to great heights and give you the best results.
Water: Use room temperature, filtered water for consistent results.
Active sourdough starter: This recipe calls for an active and bubbly sourdough starter. This post shows you how you can easily make your own sourdough starter today.
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Jalapeños: You can use fresh or pickled and sliced or diced jalapenos. If you are using fresh, remove the seeds and slice into thin rounds or dice into ¼-inch pieces. If using pickled jalapenos, be sure to remove as much of the liquid as possible. I prefer the diced jalapenos so you get a little bit in each bite.Cheddar cheese: For the best flavor, opt for sharp or aged cheddar cheese. It and the jalapeños are the star, so use quality ingredients here. If you choose to use shredded cheddar cheese, don’t use pre-shredded cheese as those are covered in “anti-caking” ingredients.
Supplies
Large bowl
Kitchen scale
Bowl scraper (optional)
Banneton basket (proofing bowl) or small mixing bowl and tea towel
Danish dough whisk
Dutch oven
Parchment Paper
Lame/ Razor blade / Sharp knife
Tea towel, plastic wrap, or what I like to use, a reusable shower cap
Baker’s schedule #1
DAY 1
Feed starter before bed in a 1:4:4 ratio (ex. 10g starter /40g flour /40g water)
DAY 2
9 am: Mix Ingredients
9:30 – 11:30 am: Stretch and fold every 30 minutes (add inclusions during 2nd S&F)
11:30 am: Continue the bulk fermentation
9 pm: Preshape
9:30 pm: Shape and place in the fridge
DAY 3
Score and bake in the morning
This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.
Baker’s schedule # 2
DAY 1
Feed starter so that it’s active, bubbly, and at its peak (4-12 hours before mixing dough)
8 pm: Mix Ingredients
8:30- 10:00 pm: Stretch and fold every 30 minutes (add inclusions during 2nd S&F)
10 pm: Continue the bulk fermentation
DAY 2
8 am – Pre-shape
8:30 am – Shape and place in the fridge
Score and bake in the evening
*This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower temperatures will lengthen the process.
How to Make Jalapeño and Cheddar Sourdough Bread
Make the Dough:
Start with an active, bubbly sourdough starter. In a large mixing bowl, combine the starter with room temperature filtered water until milky. Add bread flour and salt, mixing until a shaggy dough forms with no dry spots. Cover and let the dough rest for 30 minutes for autolyse, which helps hydrate the flour and develop gluten.
Stretch and Folds:
Using slightly wet hands, perform stretch and fold cycles: pull one side of the dough up and fold it over the rest. Rotate the bowl and repeat 4-6 times per session. Do multiple sessions spaced 15 to 30 minutes apart over the first 2 hours of bulk fermentation. This builds dough strength and elasticity.
Mix-Ins:
During one of the early stretch and fold sessions (commonly the second), evenly incorporate finely diced fresh or pickled jalapeños (drained well) and freshly shredded sharp cheddar cheese into the dough. Add the mix-ins in thirds over several folds to avoid deflating the dough and ensure even distribution.
Bulk Fermentation:
Cover the dough and allow it to ferment at around 68–70°F (20–21°C) for 9 to 11 hours until it increases in volume by about 50-75%, develops visible bubbles, jiggles when moved, and passes the windowpane test. The timing depends on your kitchen temperature.
Here’s what to look for:
- The dough should have increased in size by at least 50-75% and be domed on top.
- The dough looks light, and jiggles when the bowl is shaken.
- The dough should easily pull away from the bowl.
- There should be visible bubbles in the dough and on top.
- The dough doesn’t tear when you do a windowpane test
Pre-shape:
Gently release the dough onto a floured surface, taking care to preserve bubbles. Shape loosely into a round and cover with a bowl or plastic wrap. Let it rest for 20 to 30 minutes to relax the gluten before final shaping.
Final Shape:
Tighten the dough into a smooth, round boule by gently folding edges toward the center and turning the dough under itself to build surface tension. Place seam-side up in a floured banneton or a bowl lined with a floured towel. Cover to prevent drying.
Cold Proof:
Refrigerate the shaped dough for 8 to 72 hours. This slow cold proof enhances flavor complexity and allows flexible baking timing. Do not exceed 72 hours to avoid overfermentation which can cause dough to weaken.
Score
30 minutes before baking, place the dough in the freezer. This helps with the scoring design.
At the same time, place your Dutch oven in your oven and preheat to 500 degrees F. Allow the Dutch oven to preheat for at least 30 minutes.
Place a piece of parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
Serving Ideas
- Warm slices with butter or cream cheese.
- Use as a bread base for hearty sandwiches or paninis.
- Serve alongside chili, stew, or grilled meats.
- Toast with avocado slices or jam for breakfast.
How to Store
Keep leftovers in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days. If you need to store it longer, refrigerate for up to a week.
You can also freeze it. Wrap slices individually in plastic wrap, then place them in a freezer bag. For the best texture, reheat in the oven or toaster.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour gives better structure and rise due to its higher protein content. Your loaf may turn out slightly softer with all-purpose flour.
Should I use fresh or pickled jalapeños?
Either works! Fresh jalapeños give a sharper heat, while pickled ones add a tangy flavor. Just be sure to drain pickled jalapeños well to avoid excess moisture in the dough.
How do I know when my bulk fermentation is done?
Look for signs like a 50-75% rise in dough, visible bubbles, a jiggly texture, and dough that pulls away easily from the bowl. If it tears during a windowpane test, then your homemade sourdough bread dough needs a little more time.
What happens if I leave my dough in the fridge too long?
Extending the cold ferment too long can cause your dough to deflate and lose strength, resulting in a dense loaf. For the best results, bake within 8-72 hours.
How do I bake the bread for a crispy crust and good oven spring?
Preheat a Dutch oven to 500°F (260°C), bake covered for 30 minutes at 450°F (230°C), then uncover and bake for an additional 10-15 minutes until golden and crisp.
More Info
Why Jalapeño and Cheddar?
Jalapeños add a vibrant kick that awakens the palate, while sharp cheddar melts into pockets of savory goodness throughout the loaf. Together, they create a vibrant contrast to the natural sourness of the sourdough, making each bite memorable and satisfying.
Ingredients
- 500 grams bread flour
- 100 grams sourdough starter (active)
- 350 ml water (room temperature)
- 10 grams salt
- 2-3 fresh jalapeños, finely chopped (remove seeds for less heat)
- 150 grams sharp cheddar cheese, cubed or shredded
Step-by-Step Instructions
- Mix the dough: In a large bowl, combine the bread flour, sourdough starter, and water. Stir until just combined. Cover and let rest for 30 minutes (autolyse).
- Add salt, jalapeños, and cheddar: Sprinkle salt over the dough and knead gently. Incorporate the chopped jalapeños and cheddar cheese evenly throughout the dough.
- Bulk fermentation: Cover and let the dough rise at room temperature for 4-5 hours. Perform a series of stretch and folds every 30 minutes during the first 2 hours to develop gluten.
- Shape and proof: Shape the dough into a round loaf and place it in a lightly floured banneton basket or bowl. Cover and refrigerate overnight for a cold proof to develop flavor.
- Preheat and bake: Heat your oven to 230°C (450°F) with a Dutch oven or baking stone inside. Transfer the dough onto parchment paper, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deeply golden.
- Cool and enjoy: Let the bread cool completely before slicing to let the crumb set and flavors meld.
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