I’m certainly not the first person to use this combination, but after trying it I decided to share the details so you can too!
Use Jalapeño Cheddar Sourdough to grill a spicy grilled cheese sandwich or enjoy a slice or two along side your favorite soup.
Adjust to spicy flavor by adding more or less Jalapeño. Removing the seeds before adding to the dough is also helpful in cutting the heat.
Usually bread additions are added prior to the bulk rise. This time, I forgot :) so I’m folding the in prior to the final rise in the banneton basket. Fresh jalapeños can be used in place of pickled jalapeños if desired. If you prefer the bread to be less spicy, remove the seeds before adding the peppers to the dough.
Enjoy the green, grassy aroma of the jalapeños! This pepper is pungent and I like the deep green color. Oh and don’t forget – careful not to touch your eyes after chopping. Shred or cube your cheddar depending on your taste preferences. I went for the chunks of cheddar ;)
Jalapeño Cheddar Sourdough
Deliciously crunch on the outside soft and yummy on the inside!
Ingredients
- 175 grams sourdough starter
- 360 grams water (reserve 10 grams)
- 550 grams high protein flour
- 12 grams kosher salt
- 4 ounces of cheddar cheese cut into chunks
- 1 or more jalapeno peppers, diced (seeds removed)
Instructions
- Add starter and water to a large bowl. Stir until milky.
- Add flour. Try using a high protein four to bake your bread. Knead until a sticky dough forms.
- Cover and allow to sit for 30 minutes.
- Add salt and reserved water. Knead until smooth and a round ball forms. Cover and allow to sit for an hour.
- Do your first round of four stretch and pulls. Cover the dough and return to repeat this process 2 more times.
- Cover bowl securely with saran or a bathing cap. Refrigerate over night.
- Remove cover and place dough on a lightly floured surface. Form a rectangle. Add 1/3 of the cheese and diced pepper.. Fold into thirds adding the remaining cheese and peppers.
- Form a ball with the dough. Create friction by forming a C with the dough and moving it back and forth.
- Invert the dough and place in banneton basket. I add rice flour to the basket so the dough does not stick.
- Allow to rise for 2 or 3 hours.
- Preheat a Dutch oven for 30 minutes in a 450 degree F. oven.
- Place dough on parchment paper, score and place in preheated Dutch oven for 30 minutes. Remove lid and back an additional 10 minutes. Remove bread and allow to cool for 30 minutes prior to slicing.
