Getting Your Dough Ready
Let’s start with your sourdough starter. It should be bubbly and happy. I love seeing those little bubbles. It means your bread will rise beautifully.
Mix the warm water and flours in a big bowl. It will look messy and shaggy. That is just perfect. Let it rest for a little while. The flour is getting to know the water. I always use this time to tidy my counter.
A Little Story About Cheese
My grandson once added a whole block of cheese. The dough was so heavy. We still laugh at that. Now we know to shred it first. The cheese melts into lovely pockets.
This is why measuring matters. It helps everything fit together. Your bread will have cheese in every single bite. Doesn’t that sound wonderful? What is your favorite cheese to cook with?
The Fun Part: Folding and Adding
Now we stretch and fold the dough. Use wet hands so it does not stick. Gently pull the dough up and fold it over. Turn the bowl and do it again. It is like tucking a blanket around the dough.
On your second set of folds, add the cheese and jalapeños. Fun fact: The capsaicin in jalapeños gives them their gentle heat. Tuck them right into the middle. The dough will hold them safe. This makes the flavor a lovely surprise.
Why We Wait
After all that folding, the dough needs a long nap. I let mine rest in the fridge overnight. This slow rise is the secret. It builds a wonderful flavor and a chewy crust.
Patience is the hardest part of baking bread. But it is also the most important. Good things take time. Do you find it hard to wait for baked goods?
Baking Day Magic
Heat your oven very hot with the Dutch oven inside. This makes your bread puff up. We call this “oven spring.” It is my favorite part to watch.
Score the top of your loaf with a sharp blade. This lets the steam escape. It also makes a pretty pattern. Your kitchen will smell amazing. Have you ever tried scoring a design into your bread?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all purpose flour | 500 grams | |
| Freshly ground whole wheat flour | 200 grams | |
| Bread flour | 250 grams | |
| Mature starter | 200 grams | Active and bubbly |
| Water | 650 grams | |
| Salt | 20 grams | |
| Cheddar cheese | 8 ounces | Shredded |
| Jalapeños | 1/2 cup | Sliced, fresh or pickled |
My Spicy, Cheesy Sourdough Adventure
Hello, my dear! Let’s bake some bread together. This one is a real treat. It has a little kick from the jalapeños and gooey pockets of cheddar cheese. I first made this for my grandson, who loves a bit of spice. His happy smile is why I keep baking it. The smell in your kitchen will be absolutely wonderful. I promise.
Ingredients
- 100g active sourdough starter
- 450g warm water
- 500g bread flour
- 10g salt
- 150g shredded cheddar cheese
- 2-3 jalapeños, chopped
Instructions
Step 1: First, check your sourdough starter. It should look bubbly and happy. If it is, great! Now, mix the warm water and flours in a big bowl. It will look a bit messy and shaggy. That is perfectly fine. Let it rest for 30 minutes. I use this time to tidy up my counter.
Step 2: Time to add the star players! Plop your active starter on top of the dough. Use wet fingers to gently dimple it in. Then, sprinkle the salt over everything. Now, get your hands in there and mix. It will be sticky, but that is part of the fun. Mix for about 5 minutes. (A hard-learned tip: Wet your hands first. The dough will not stick to you as much!)
Step 3: Now we strengthen the dough. Wet your hands again. Grab one side of the dough and stretch it up. Fold it over itself. Turn the bowl and do this all the way around. This is one set. Do three sets, waiting 15 minutes between each. On the second set, add the cheese and jalapeños. Just tuck them right into the middle. The dough will look lumpy, and that is good.
Step 4: Let the dough rest and rise. Cover the bowl with a cloth. Let it sit until it gets puffy and nearly doubles. This can take a few hours. Be patient. I sometimes read a book while I wait. How do you know it’s ready? Gently poke it. If the indent slowly springs back, it’s perfect! Share below!
Step 5: Gently turn the dough onto your counter. Divide it into two pieces. Shape each into a loose ball. Let them rest for 15 minutes. Then, do the final shape. Flip them over and fold the sides to the center. This makes a nice, tight loaf. Place them seam-side up in a floured bowl. I use a tea towel inside a bowl. It works just fine.
Step 6: This is the secret step! Cover the loaves with a plastic bag. Put them in the fridge overnight. This slow rise gives the bread amazing flavor. I put mine in before bed. Waking up to bread ready for the oven is a lovely feeling. It makes the morning special.
Step 7: Baking day! Preheat your oven with a Dutch oven inside for one hour. Take one cold loaf from the fridge. Place it on parchment paper. Dust it with flour and make a quick slash on top with a sharp blade. Carefully lower it into the hot Dutch oven. Bake with the lid on for 20 minutes. Then, take the lid off. Doesn’t that smell amazing? Bake for 25 more minutes until it’s golden and perfect.
Cook Time: 45 minutes
Total Time: 18-24 hours (mostly waiting)
Yield: 2 loaves
Category: Bread, Baking
Three Tasty Twists to Try
This recipe is like a good friend. It is happy to change things up. You can add different ingredients to make it your own. Here are a few ideas I have loved over the years. They are all simple and delicious.
Everything Bagel Bread. Swap the jalapeños for everything bagel seasoning. It gives the crust a wonderful, savory crunch. My neighbor adores this version.
Sun-Dried Tomato & Basil. Use chopped sun-dried tomatoes and fresh basil. It tastes like a summer garden in a loaf of bread. I still laugh at how quickly my family ate this one.
Apple & Sharp Cheddar. A sweet and savory surprise! Add tiny cubes of apple and extra-sharp cheddar. It is perfect with a bowl of soup on a chilly day.
Which one would you try first? Comment below!
The Perfect Slice: Serving Your Masterpiece
Oh, the best part is eating it! Let that loaf cool before you slice it. I know, the wait is hard. But it makes the crumb so much better. Thick, warm slices are just divine.
For a simple lunch, I love it with a big bowl of tomato soup. The spicy bread and sweet soup are a perfect pair. Or, toast a slice and slather it with creamy butter. The melted butter on the warm, cheesy bread is pure happiness. You could even make the best grilled cheese sandwich of your life.
What to drink? A cold glass of milk is my go-to. It cools the spice from the jalapeños. For a grown-up treat, a crisp apple cider is lovely. It cuts through the richness of the cheese. Which would you choose tonight?
Keeping Your Jalapeño Cheddar Sourdough Fresh
Fresh bread is a wonderful thing. Let’s keep it that way. Once your bread is completely cool, wrap it tightly in plastic. Then you can store it on the counter for a few days.
For longer life, slice and freeze it. I remember my first loaf. I left the whole thing out. It went stale by the next afternoon. I was so sad. Now I always freeze half.
To reheat, just pop a frozen slice in the toaster. It will taste fresh-baked. Batch cooking matters because it saves you time. You can enjoy homemade bread all week long.
Have you ever tried storing it this way? Share below!
Common Bread Troubles and Easy Fixes
Sometimes bread does not rise well. Your starter might not be active enough. Feed it 4-12 hours before you bake. A happy starter is bubbly and full of life.
The dough can feel too sticky. I remember when my hands were a mess. Wet your hands before handling the dough. This simple trick makes everything easier.
The crust might not get crispy enough. Always preheat your Dutch oven. A hot pot gives you that perfect, crunchy crust. This matters for a great texture.
Fixing small problems builds your cooking confidence. You learn more with every loaf you bake. Which of these problems have you run into before?
Your Quick Sourdough Questions Answered
Q: Can I make this gluten-free? A: Sourdough is tricky with gluten-free flours. I do not recommend it for this recipe.
Q: Can I make the dough ahead? A: Yes. The long cold proof in the fridge is your make-ahead friend.
Q: What can I use instead of jalapeños? A: You can use chopped olives or sun-dried tomatoes. They are both delicious swaps.
Q: Can I make one big loaf? A: You can, but watch the baking time. It may need a few extra minutes.
Q: Is scoring the top really needed? A: Yes. It lets the bread expand properly in the oven. A little cut makes a big difference! Which tip will you try first?
From My Kitchen to Yours
I hope you love making this bread. The smell filling your kitchen is pure joy. It reminds me of my own grandmother teaching me. Sharing recipes keeps our stories alive.
I would be so happy to see your creation. Show me your beautiful, golden loaves. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Fiona Brooks.
Jalapeño Cheddar Sourdough Bread Recipe
Description
A savory and tangy sourdough bread packed with sharp cheddar cheese and spicy jalapeños, perfect for sandwiches or enjoying on its own.
Ingredients
Instructions
- Begin by ensuring your sourdough starter is active and bubbly, having been fed 4-12 hours in advance.
- In a large bowl, mix the warm water and flours together until a shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes.
- Add the active starter to the top of the dough, using wet fingers to dimple it in. Sprinkle the salt over the surface. Mix everything together with your hands for about 5 minutes until fully incorporated. Cover the bowl and let it rest for another 30 minutes.
- Perform a series of stretches and folds to develop the dough’s strength. With wet hands, grab one edge of the dough, stretch it upwards, and fold it back over itself. Rotate the bowl a quarter turn and repeat until you have gone all the way around; this counts as one set.
- Complete the first three sets of stretches and folds at 15-minute intervals. During the second set, incorporate the shredded cheddar cheese and sliced jalapeños into the center of the dough. After that, perform three more sets of stretches and folds, spacing them about 30 minutes apart.
- Once the final folds are complete, cover the bowl and let the dough rise until it has roughly doubled in size.
- Gently turn the dough out onto a work surface and divide it in half with a bench scraper, taking care to preserve the air bubbles. Pre-shape each half into a loose ball and let them rest, uncovered, for 15-20 minutes.
- For the final shaping, flip each piece of dough over. Fold the left and right sides inward to meet at the center, then fold the top and bottom sides to the middle, creating a tight surface. Place each loaf seam-side up into a floured banneton or a bowl lined with a tea towel.
- Cover the loaves with a plastic bag and let them cold-proof in the refrigerator for 12 to 15 hours, or longer.
- When ready to bake, preheat your oven to 500°F (260°C) with a Dutch oven and its lid inside for one hour. Take one loaf from the refrigerator, place it on a piece of parchment paper, and dust the top with flour. Score the top with a sharp blade or razor.
- Carefully lower the dough on the parchment paper into the preheated Dutch oven and cover it with the lid. Bake for 20 minutes with the lid on. Then, remove the lid, reduce the oven temperature to 475°F (245°C), and continue baking for another 25 minutes, or until the crust is a deep, golden brown.
Notes
- For best results, use a kitchen scale to measure ingredients by weight. The dough can be cold-proofed for up to 24 hours for more flavor development.
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