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Cheddar Jalapeño Sourdough Bread

Cheddar Jalapeño Sourdough Bread

A spicy, cheesy sourdough bread made with sharp cheddar, fresh jalapeños, and classic sourdough. Perfect for sandwiches, grilled cheese, or simply warm with butter.
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 12 hours
Total Time 13 hours 45 minutes
Servings: 1 loaf
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 500 g bread flour
  • 100 g active sourdough starter fed and bubbly
  • 325 ml water lukewarm
  • 10 g salt
  • 100 g cheddar cheese cubed or grated
  • 1-2 fresh jalapeños thinly sliced, seeds optional

Method
 

  1. Mix flour and water in a large bowl until no dry spots remain. Cover and rest for 1 hour (autolyse).
  2. Add sourdough starter and salt and mix until fully incorporated. Cover and rest for 30 minutes.
  3. Perform 3–4 sets of stretch-and-folds every 30 minutes.
  4. During the second set, add cheddar and jalapeños. Gently fold to distribute evenly.
  5. Let dough rise until roughly doubled in size (4–6 hours at room temperature).
  6. Shape into a round or batard. Place into a floured banneton or bowl.
  7. Cover and proof overnight in the fridge (8–12 hours).
  8. Preheat oven to 250 °C (480 °F) with Dutch oven inside.
  9. Score dough, place into Dutch oven, bake covered 20 minutes.
  10. Uncover and bake another 20–25 minutes until golden brown and crisp.
  11. Cool completely on wire rack before slicing.

Notes

- Use pickled jalapeños for tangier flavor.
- Cubed cheddar creates melty pockets; grated cheese spreads more evenly.
- Store at room temperature for 2 days or freeze for up to 1 month.