Sourdough Cheddar Jalapeño Bread Recipe
This sourdough cheddar jalapeno bread is cheesy, spicy, and full of flavor—perfect with chili, soups, sandwiches, or enjoyed on its own.
Equipment
- Large mixing bowl
- Measuring cups/spoons or kitchen scale
- Wooden spoon or spatula
- Stand mixer (optional)
- Banneton basket
- Dutch oven
- Bench scraper
- Bread lame or sharp knife
Ingredients
- 200 g cheddar
- 200 g active starter
- 850 g bread flour or all-purpose
- 30 g chilli peppers
- 3 tbs salt
Instructions
- Mix all ingredients in the bowl of a stand mixer.
- Knead with a dough hook for 10–15 minutes, until the dough is smooth, stretchy, and supple.
- Shape into a ball, place in a lightly oiled bowl, and cover with a towel or plastic wrap.
- Bulk ferment in a warm spot (about 23°C / 73°F) for 5–7 hours, or until doubled.
- Turn the dough out, divide into two loaves, and rest one while shaping the other.
- Fold edges toward the center, then tighten the surface by pulling the dough toward you.
- Place seam side up in a floured banneton basket.
- Cover and refrigerate overnight for a cold proof.
- The next morning, preheat a Dutch oven to 250°C (500°F) for 1 hour.
- Turn the dough onto parchment, score with a lame, and carefully transfer into the Dutch oven.
- Bake covered for 20 minutes, then uncover, lower oven to 235°C (450°F), and bake 15–20 more minutes.
- Cool on a wire rack before slicing.
Notes
Tips
- Dough Feel: Aim for slightly tacky but manageable dough—this helps the cheddar and jalapeños stay well distributed.
- Starter Check: Do the float test—drop a spoonful in water. If it floats, your starter is ready.
- Cheese Prep: Chill cheddar before grating so it doesn’t melt too quickly into the dough.
- Jalapeño Trick: Toss chopped peppers with a bit of flour before adding to keep them from clumping.
- Shaping Help: Lightly flour your hands when shaping, as the dough can get sticky with cheese.
- Scoring Tip: Hold the lame at a 45° angle for nice, clean openings.
- Prevent Burnt Bottoms: If the Dutch oven runs hot, use double parchment or place a spare baking tray underneath.
- Add-Ins Option: You can mix in cheddar and jalapeños during shaping using lamination if you prefer.
Storage
Short-Term (1–2 Days)
Once the loaf has cooled completely (1–2 hours), wrap it in a clean kitchen towel or cloth. This helps keep the crust crisp while preventing the cheesy interior from drying out. Store at room temperature in a cool, dry spot away from sunlight.Medium-Term (3–5 Days)
For a few extra days of freshness, keep the cooled bread in a paper bag (like a bakery bag) and fold the top closed. The slight airflow keeps moisture from building up around the cheddar while protecting the crust. Avoid plastic bags, as they trap steam and can make the bread soggy.Long-Term (Up to 1 Month)
For freezing, either slice the bread or keep it whole. Wrap tightly in foil or plastic wrap, then place inside a freezer-safe bag or container. This double layer helps lock in flavor and prevents freezer burn, keeping both the jalapeños and cheddar in good condition.Reheating
- Room Temperature Loaf – Warm slices in a 325°F (165°C) oven for 5–7 minutes to bring back a crisp crust and melt the cheese slightly.
- Frozen Loaf – Thaw at room temperature for a few hours, then bake unwrapped at 350°F (175°C) for 10–15 minutes to refresh the loaf.