Some breads play it safe. This is not one of those breads. This jalapeno cheddar sourdough brings the heat, the cheese pull, and that wild yeast tang all in one glorious loaf. Made with our live sourdough starter and organic flours, every slice is packed with flavor and naturally fermented goodness that your gut will thank you for.
The long, slow fermentation from the wild yeast breaks down sugars and gluten in ways that commercial bread never can. That means easier digestion and better gut health, wrapped up in a loaf that smells like a pizzeria met a pepper farm. You’re welcome.
What You’ll Need (Makes 1 Loaf)
The Dough
- 450 g bread flour (organic if you can get it)
- 50 g whole wheat flour
- 300 g water
- 100 g active sourdough starter (bubbly and ready to go)
- 2 tbsp olive oil
- 2 tsp fine sea salt
The Good Stuff
- 100 g fresh jalapenos, washed and chopped (seeds in for brave souls, seeds out for the rest of us)
- 100 g sharp cheddar, cubed into small squares
Let’s Make It
Step 1: Mix the Dough
In a large bowl, combine the bread flour, whole wheat flour, and water. Mix until no dry spots remain. It should look shaggy and a little rough around the edges. Cover and let it rest for 30 minutes. This is called autolyse, and it gives the flour time to fully hydrate so your dough develops better structure and flavor.
Step 2: Add the Starter, Oil, and Salt
After the autolyse, add your live sourdough starter, olive oil, and sea salt. Squeeze and fold the dough until everything is fully incorporated. It will feel sticky and messy. That’s normal. You’re doing great.
Step 3: Stretch, Fold, and Add the Good Stuff
Over the next 2 hours, perform 4 sets of stretch and folds, about 30 minutes apart. On the second set of folds, add the chopped jalapenos and cubed cheddar. Fold them right into the dough. Some cheese will try to escape. Fold it back in. This is a relationship built on persistence.
Step 4: Bulk Fermentation
After your last fold, leave the dough covered at room temperature until it has grown by about 50%. This could take anywhere from 3 to 5 hours depending on how warm your kitchen is. The wild yeast is doing all the work now, slowly fermenting the dough and breaking down sugars for easier digestion. Patience. It’s what separates sourdough from everything else.
Step 5: Shape It
Turn the dough out onto a lightly floured surface. Gently shape it into a round by pulling the edges toward the center, then flip it seam-side down. Let it rest for 20 minutes, then do a final shape and place it seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
Step 6: The Cold Proof
Cover and place in the fridge for 8 to 16 hours. Overnight is perfect. The cold slows down fermentation and develops incredible flavor. Go to bed. Dream of cheese pulls. You’ve earned it.
Step 7: Bake Day
Place your Dutch oven in the oven and preheat to 450 degrees F (230 degrees C). Once screaming hot, carefully turn the dough out onto parchment paper, score the top with a sharp blade, and lower it into the Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20 to 25 minutes until the crust is deeply golden and the cheese on the surface is bubbling and toasty. Your kitchen is about to smell unreal.
Step 8: The Hardest Part (Again)
Let the loaf cool on a wire rack for at least 1 hour before slicing. We know. We know. But cutting too early lets all the steam out and makes the crumb gummy. The inside is still cooking. Trust the process. Then slice in and experience that beautiful crumb, studded with melty pockets of cheddar and little green bursts of jalapeno.
This loaf is perfect toasted with butter, turned into the most incredible grilled cheese you’ve ever had, or eaten plain while standing in the kitchen pretending you’re just “checking if it came out okay.” It came out great. You already knew that.
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