Jalapeño Cheddar Sourdough

A shot of the interior of the cheddar jalapeno sourdough loaf.

5 from 7 votes

Spicy, creamy, and so delicious, this Cheddar Jalapeno Sourdough Bread is the perfect addition to your next charcuterie board! If you're looking for a change from your normal sourdough bread, then you have to try this jalapeno loaded bread!

Prep Time12

Cook Time1

Course: Appetizer

Cuisine: American

Servings: Slices

Calories: 190kcal

Author: Lynn Polito

Equipment

Ingredients

500 g Bread Flour
375 g Water
90 g Starter Active and bubbly
10 g Salt Kosher salt if possible
90 g Pickled Jalapenos Roughly chopped
90 g Cheddar Shredded or diced into small pieces

Instructions

Add the water and starter to a bowl. Mix well with a fork.
Top the water and starter with flour and salt. Mix everything well until a shaggy dough forms.
Cover the bowl with a damp kitchen towel and allow the dough to rest for 1 hour.
While the dough rests, drain the pickled jalapenos and cut them into smaller pieces if they are too large
Cut or shred the cheddar cheese and set that aside.
When the hour is up, sprinkle the jalapenos and cheddar cheese onto the dough. Fold the dough over onto itself so the jalapenos and cheddar cheese are completely incorporated into the dough.
Cover the dough with a damp kitchen towel and allow it to rest for 8-10 hours. You want the dough to double in size and look bubbly at the surface.
After the 8-10 hours are up, turn the dough out onto a floured surface. Fold the top third of the dough down towards the middle of the dough and fold the bottom third of the dough up towards the middle of the dough. Flip the dough over and shape it again. Move the dough in a circular motion to tighten the dough.
Place it seam side up in a kitchen towel lined bowl. Cover with a damp towel and place it in the refrigerator for 1 hour, or overnight.
When you are ready to bake, preheat the oven to 500 degrees. After the dough has set for one hour in the refrigerator, turn the dough onto parchment paper. Place the dough and parchment paper in a Dutch oven. Score the top of the bread with a sharp knife or a razor blade.
Lower the oven to 450 degrees and place the covered Dutch oven into the oven. Bake for 20 minutes. After 20 minutes, remove the cover from the Dutch oven and bake for 35 minutes more. Allow the bread to cool before slicing

Notes

If you want large pieces of cheddar, keep in mind that the cheddar will melt and create large holes in the bread.
How long the bulk rise takes depends on the temperature in your kitchen. If it's a cold day, it might take up to 12 hours for the dough to get bubbly and double in size. If it's a hot day, your dough might be doubled in size in 6 hours. Keep an eye on the dough and check it every few hours.
If you do choose to use fresh jalapenos, make sure to use gloves when cutting them and to remove the seeds and ribs from the jalapenos.
To check if your starter is ready to bake with, place a tablespoon of starter into water. If the starter floats, it is ready to bake with. If it sinks, feed it again, and make the bread the next day.
When making bread, it is most important to weigh out the ingredients. That is the best way to get the most accurate measurements.

Nutrition