Jalapeño Cheddar Sourdough Bread Recipe
Servings: 12
Ingredients
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50) water
Dough Ingredients
- ½ cup (100 g) sourdough starter active
- 1 ½ cups (360 g) water 30 grams divided
- ⅓ cup + 1 tablespoon (50 g) whole wheat flour
- 3 ¾ cups (450 g) bread flour
- 2 teaspoons (10 g) fine sea salt
Add-in Ingredients
- ¼ cup (60 g) sliced jalapeños pickled or fresh
- 4 oz. (113 g) sharp cheddar cheese shredded
Instructions
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 115 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
- Add salt: Add 10 grams of salt to the remaining 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined. Cover the bowl and let rest on the counter for 1 hour.
- Bulk fermentation: Perform 3 sets of stretch and folds, 30 minutes apart, over the first hour and a half. Add the shredded cheddar cheese and jalapeños to the dough during the second set of stretch and folds. Keep the bowl covered between sets. Once finished with the third set of stretches and folds, cover the dough and allow it to rise at room temperature for an additional 2-3 hours. How to perform a set of stretches and folds: While the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle.
- Shape and Second Rise: Turn the dough onto a floured surface and shape it into a rough ball. (The outside of the dough will not be smooth). Flour the top of the dough and place into a floured proving basket, top-side down. Allow to rise at room temperature for 2-3 hours or until it has risen about 20%-30%.(Alternatively, you can cover the shaped dough and let it rest in the fridge for up to 36 hours.)
- Preheat: Preheat the oven, with the dutch oven inside, to 500° for 30 minutes.
- Score and Bake: Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the dutch oven. Cover with the lid, turn oven down to 450° and bake for 30 minutes. Remove the lid and bake an additional 20-25 minutes or until the crust is at the desired color.
- Cool: Let the bread cool on a cooling rack for 2 hours before cutting.
Nutrition Facts
Jalapeño Cheddar Sourdough Bread Recipe
Amount Per Serving (1 slice)
Calories 327
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 449mg20%
Potassium 111mg3%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 1g1%
Protein 12g24%
Vitamin A 115IU2%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Use large silicone gloves when bread baking to protect hands and forearms from burns.
- During the first rise (bulk fermentation), if your kitchen temperature is warmer than 70°, check the dough 2 hours after the last stretch and fold to make sure that it does not over proof. The dough is ready for shaping when it has risen about 30% and has bubbles around the edges of the bowl.