Jalapeno Cheddar Sourdough Bread

5 from 1 vote

Make Jalapeno Cheddar Sourdough Bread for a tasty alternative to dinner. Made with whole-wheat and honey for a wholesome taste with the addition of cheddar cheese and tangy jalapenos. It's wonderful served with butter, or as a grilled cheese sandwich.

Prep Time25

Cook Time55

Rising/Curing Time12 40

Total Time14

Course: Breads

Cuisine: American

Keyword: Honey, sharp cheddar cheese, sliced jalapenos, Whole Wheat

Servings:

Calories: 180kcal

Equipment

Ingredients

The Levain

2 cups all-purpose flour
2/3 cups sourdough starter fed and active
1 cup warm water

Jalapeno Cheddar Bread Dough

2/3 cups all-purpose flour
2/3 cups whole wheat flour
2 teaspoons honey
1 1/4 teaspoons kosher salt
1 teaspoon Vital Wheat Bread Improver optional
2-3 tablespoons jalapeno pickle juice
1 cup sharp cheddar cheese coarsely shredded/crumbled
1/3 cup sliced jalapenos roughly chopped

US Customary - Metric

Instructions

Make the Levain

Gather the first 3 ingredients to make the levain. Mix together 2 cups all-purpose flour, 2/3 cups sourdough starter, and 1 cup warm water in a large bowl until all the flour is incorporated into the dough. Cover with plastic wrap and allow to set for 1 hour at room temperature. Refrigerate overnight.
When you’re ready to make the bread, gather the remaining ingredients so you have everything close at hand on the counter or table. Remove the levain from the refrigerator and allow it to come to room temperature, about an hour.

This process may take roughly 6-8 hours, so I usually try to start this by 10 or 11 in the morning in order to serve it for dinner.

Prepare the Ingredients

Using a handheld grater, coarsely grate 1 cup sharp cheddar cheese. I like to include some large broken pieces, too, for a better visual appearance in the bread.
Chop 1/3 cup sliced jalapenos and allow to drain on a paper towel. (I opted to use the jarred pickled jalapenos rather than fresh, and prefer to include some larger pieces for this as well.)

Make the Dough

Place the levain in a large mixing bowl. Add to it, 2/3 cups all-purpose flour, 2/3 cups whole wheat flour, 2 teaspoons honey, 1 1/4 teaspoons kosher salt, and 1 teaspoon Vital Wheat Bread Improver, if desired.
Begin mixing at a low speed, adding 2-3 tablespoons jalapeno pickle juice for even more jalapeno flavor and to make a smooth dough. Continue kneading for 5-7 minutes.
Place the dough in a greased bowl and cover with plastic wrap. Allow the dough to set for an hour at room temperature.

Stretch and Folds and Inclusions

Remove the dough from the bowl to perform the first Stretch and Fold. To do this, press the dough out into a circle on a smooth surface. Then stretch the top edge and fold over, envelope-style, to work the gluten in the dough. Do this with both sides and the bottom.

The dough will most likely be sticky, but refrain from using extra flour. Instead, use a stainless bench scraper to lift the dough from the work space.

Pinch the edges together to form a ball and return dough to the bowl and cover. Allow to set for 30-40 minutes.
For the second Stretch and Fold, you’ll incorporate the inclusions. Again, press the dough out into a circle. Add the grated/chopped cheddar cheese and the chopped jalapenos. Stretch and fold as you did before, pinching the edges together to form a ball and seal.
Place in bowl and cover with plastic wrap. Allow to rest for another 30-40 minutes.
After the resting period, do a third Stretch and Fold, just as before. Form the dough into a nice ball and seal the bottom by pinching the edges together. Place the dough ball in the greased bowl and cover with plastic wrap. Allow the dough to rest for another 30-40 minutes.

Form Dough for Final Rise

When dough has nearly doubled, complete the fourth Stretch and Fold and form into a ball, sealing the edges by pinching the bottom.

To help seal the bottom, slide the bottom of the dough against a clean unfloured work surface and turn it 90 degrees. Repeat this 2-3 times to seal the seam.

Carefully transfer the dough to a piece of parchment paper or a silicone bread sling. Using the edges of the parchment paper or sling handles, place the dough into a 4-6 quart Dutch oven.
Cover and allow the dough to rise for 1-3 hours until puffy and nearly doubled. Halfway through the rising time, preheat the oven to 475°F.

Score and Bake the Bread

Using a knife or bread lame, score the bread with one or two fairly deep horizontal slashes. Spritz with water (2-3 times) to help create steam in the oven. Cover with lid and bake in preheated oven for 20 minutes.
After this initial baking period, uncover the Dutch oven and reduce the oven temperature to 450°F. Continue baking an additional 12-14 minutes until golden brown.

To prevent your loaf from burning on the bottom, place a baking sheet beneath the Dutch Oven on a lower rack.

If time allows, you may cure your bread by turning off your oven and cracking open the oven door for 20 minutes. This will give your bread a crackly, crunchy crust.

Cool and Slice the Bread

Transfer bread from Dutch Oven to a wire rack to cool completely. Once cooled, you may slice the bread as needed on the cutting board, using a bread knife.
This recipe makes one loaf and will serve 10-12 people.

Notes

*Store leftovers in a plastic freezer bag or special bread bag at room temperature for up to 5 days, or freeze for up to 3 weeks.

Nutrition