Description
This Jalapeño Cheddar Sourdough brings together the bold heat of fresh jalapeños with gooey sharp cheddar cheese inside a tangy, crusty sourdough loaf. Perfect for sandwiches, soups, or to enjoy on its own.
Ingredients
Scale
- 500g bread flour
- 100g active sourdough starter
- 375g lukewarm water
- 10g salt
- 150g shredded sharp cheddar cheese
- 2 medium fresh jalapeños, thinly sliced
Instructions
- Place your Dutch oven in the oven and preheat to 475°F (245°C) at least 30 minutes before baking.
- In a large bowl, mix bread flour, water, and active starter. Let it rest for 30 minutes, then add salt and mix well.
- Line a bowl or banneton with a floured towel or use a floured banneton directly.
- After bulk fermentation with stretch and folds for 2–3 hours, gently fold in cheddar and jalapeños. Shape into a round loaf.
- Let the shaped loaf proof for 8–12 hours in the fridge (or 3–4 hours at room temp). Score and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
- Let the bread cool completely on a wire rack before slicing.
- Serve warm, toasted, or as part of your favorite meal.
Notes
- Use gloves when slicing jalapeños to avoid irritation.
- Use freshly grated cheese for best melt and flavor.
- Resting the dough overnight adds better depth and texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg