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!
Watch me make this loaf live here!
You’ll want to add more cheese and spicy peppers than you think. Just go for it! If you aren’t sure how many Jalapenos to add, start with 2 and go from there. The cheese helps to neutralize the spice of the peppers. Shred or cube the cheese. I’ve done it both ways.
Use Jalapeño Cheddar Sourdough to grill a spicy grilled cheese sandwich or enjoy a slice or two along side your favorite soup.
Adjust the 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 jalapeño! 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 ;)
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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
- 4-6 ounces of cheddar cheese, shredded or cubed
- a few jalapeno peppers or about 1/4 cup, 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. .
- Shred the cheddar cheese and cut up the peppers into small pieces
- Do your first round of four stretch and pulls. Add shredded cheese and jalapeno peppers as you make your way around the dough doing your lift and pulls. Cover the dough and return to repeat the lift and fold process two more times.
- Cover bowl securely with saran or a bathing cap. Refrigerate over night 8-12 hours. You can also allow the dough to rise in a warm place for about 6 hours or until double in size.
- Remove cover and place dough on a lightly floured surface. Form a rectangle.
- 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 or until double in size.
- 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 and bake for 30 minutes. Remove lid and bake an additional 10 minutes.
- Remove bread and allow to cool for 30 minutes prior to slicing.
Notes
This bread freezes well. If you want to save half a loaf, wrap tightly in seran wrap and freeze for up to several weeks. To use, allow to thaw at room temperature.
2 Responses
This recipe was absolutely amazing! I was worried it may be too spicy for my 10 year old but she asked if we can make it again. Thanks for sharing such a delicious recipe!
Good to hear! It’s one of our favorites :)