Good for gourmand sandwiches or simply for snacking, my sourdough cheddar jalapeño bread is enjoyable, rustic, and oh-so tasty. A enjoyable option to take your sourdough bread to the subsequent stage, this recipe is right for newbie and superior sourdough bakers alike!
Cheddar Jalapeño Sourdough Bread
Right now we’re remodeling basic sourdough bread into an much more flavorful artisan bread expertise. This sourdough cheddar jalapeño bread has turn out to be almost a weekly indulgence for my household; we eat it by the slice and use it for absolutely the finest sandwiches (particularly with recent tomato basil soup!)!
This bread is tacky and chewy with simply the correct amount of jalapeño taste. It’s enjoyable, versatile, and I actually assume you’re going to adore it as a lot as Zach does (the person will destroy a complete loaf by himself if left alone with it for even a minute).
Issues to Know About This Recipe
- Texture: Crusty exterior with a springy, chewy inside flecked with melty cheese and bits of jalapeño.
- Style: Barely tangy from the sourdough, savory and salty from the cheddar, and a vegetal, mildly spicy be aware from the jalapeño.
- Look: Spectacular! This appears to be like like a loaf of artisan bread you’d purchase from a flowery bakery. I embody directions on learn how to add shredded cheese and sliced jalapeños on prime for much more aptitude.
- Problem: It’s finest in the event you’ve made sourdough bread earlier than, since we’ll be doing a little stretches and folds on this recipe. However, when you’ve mastered the fundamentals, you may positively deal with this one.
- Time: The bread will take 5-7 hours or longer to achieve an 80% improve in measurement. I intention to make the dough no later than midday so it has sufficient time to rise at room temperature earlier than fermenting within the fridge in a single day.
Components
This sourdough cheddar jalapeño bread recipe makes use of simply eight substances. I’ll go over a couple of earlier than we get began with the recipe.
- Sourdough starter. Be certain that your starter is energetic, good and bubbly earlier than you start. Most of you doubtless have already got this readily available in the event you’re studying this publish, however in case you’re new to the sourdough membership, I’ve an entire publish on learn how to make a sourdough starter.
- Jalapeño. You possibly can slice the jalapeños skinny or cube them small (or do a combo of each!). They largely disappear within the bread (you may’t see a lot of them after chopping in), however the style is certainly there! I usually de-seed my jalapeños, however you may depart a number of the seeds in in the event you like a spicy kick!
- Cheddar cheese. I all the time advocate shredding your individual cheese, whether or not you make mac and cheese, quiche, or this jalapeño cheese bread. Retailer-bought shredded cheese has anti-caking components that may maintain the cheese from melting properly, so shredding your individual is a pleasant approach round this and takes solely minutes.
- Honey. We’ll add only a contact of honey for taste and moisture. Don’t fear, this received’t make your bread candy! Although in the event you do like a spicy/candy mixture, strive a slice with some honey butter!
- Bread flour. Bread flour yields the perfect texture, making a chewy, springy inside with a crusty exterior. Should you should, you may substitute all-purpose flour, however the texture received’t be fairly as good.
SAM’S TIP: Be happy to make use of a unique cheese; Asiago or pepperjack could be nice alternate options!
That is simply an summary of the substances I used and why. For the complete recipe and whole checklist of substances with quantities, please scroll right down to the underside of the publish!
The way to Make Sourdough Cheddar Jalapeño Bread
Should you’ve made my basic sourdough bread, most of those steps can be tremendous acquainted to you. One key distinction is that there are fewer stretch and folds, so for my part this bread is definitely even simpler than its cheese-less, spice-less counterpart.
Make the dough & autolyse
Stir the moist substances collectively in a big bowl, then sprinkle the flour and salt overtop. Work the dough collectively together with your fingers or a spoon till largely mixed (will probably be shaggy, however shouldn’t have any dry patches), then cowl and let sit for an hour to autolyse.
This autolyse (resting) interval is useful to hydrate the flour and develop the gluten, in addition to the general taste of the bread.
Add the add-ins
After your dough has sat for an hour, uncover it and sprinkle the shredded cheese and jalapeños overtop.
I do a mixture of diced and sliced jalapeños, which, in the long run doesn’t make a lot of a distinction as a result of you may’t actually see them whenever you minimize into the bread. I do like to order some sliced jalapenos for sprinkling on prime, although!
Stretch & fold
Stretch one aspect of the dough up and over the other aspect. Flip the dough 90 levels and repeat three extra occasions earlier than masking the bowl with plastic wrap. Should you want a visible, try my sourdough bread video the place I display this.
Let the dough sit for half-hour, then do your stretch and folds one other time. Repeat this technique of resting, stretching, and folding till you’ve executed it a complete of 4 occasions.
Stretching and folding provides some elevate to your bread and helps strengthen the gluten. You solely want to do that a couple of occasions with this recipe.
Relaxation and ferment
Cowl and let the dough relaxation in a heat spot for 5-7 hours or till elevated in measurement by about 80% (I don’t prefer to fairly let it double). After it’s risen, switch the dough to a evenly oiled bowl, cowl tightly with plastic wrap, and refrigerate for 12-24 hours. This in a single day ferment helps the sourdough taste shine.
Bake
I bake this bread in a Dutch oven, however you may comply with my directions in my basic recipe to bake in a basic loaf pan (there’s a be aware on the backside of the recipe on how to do that).
Make a parchment sling in your dough to simply switch it and gently decrease it into your dutch oven. Rating it with a knife or lame and let it relaxation whereas your oven preheats.
Bake lined for half-hour, then uncover the dough and bake for an additional 20-23 minutes or till the interior temperature reaches 205F. Let the bread sit for 10-Quarter-hour earlier than lifting from the pan and inserting on a cooling rack to chill fully.
SAM’S TIP: An instantaneous learn thermometer is admittedly one of the best ways to inform if the bread is completed. You need your bread to be 205F (96C).
Often Requested Questions
You possibly can, however I often don’t as a result of it’s simply fussier. I don’t discover there to be a major distinction between placing the bread right into a room temperature Dutch oven and a preheated one (Okay, generally the bread in a scorching pot rises a bit of extra)l
To do that, preheat the Dutch oven (simply pop it within the oven whereas your oven is preheating, it needs to be in there for not less than 20 or half-hour). Take away it rigorously from the oven. Your bread dough needs to be on parchment paper, use this to rigorously decrease the Dutch oven and canopy with the lid (once more, watch out! Use oven mitts!) and bake 30 minutes lined. After half-hour, uncover, then bake for an additional 20 minutes or so till the interior temp reaches 205-208F.
Whereas it’s nice by itself, we love consuming it by the slice with chili or taco soup, tomato soup or broccoli cheddar soup (actually, any soup!). however it additionally makes a tremendous sandwich bread for grilled cheeses, avocado toast, and breakfast sandwiches. I generally prefer to put my scrambled eggs on this bread for breakfast.
Certain, in the event you want the style of pickled jalapeños, you may completely use them. Simply be certain to empty them nicely earlier than including them to the bread.
Take pleasure in!
Let’s bake collectively! Subscribe to my e-newsletter to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
Sourdough Cheddar Jalapeño Bread
Sourdough cheddar jalapeño bread is the last word bread for sandwiches or snacking. This recipe is ideal for sourdough bakers who wish to take their bread to the subsequent stage!
Servings: 12 servings
Energy: 221kcal
Forestall your display from going darkish
Directions
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Earlier than starting, please be aware that the dough might want to rise at room temperature till elevated 80% in quantity – for me that is usually 5-7 hours. After that it might want to ferment in a single day within the fridge earlier than being baked.
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In a big mixing bowl mix starter, water, oil, and honey and stir nicely till fully mixed.
⅔ cup (150 g) energetic bubbly sourdough starter, 1 ¼ cup (295 g) heat water, 2 Tablespoons (24 g) olive oil, 2 Tablespoons (42 g) honey
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Add flour, sprinkle salt overtop, and work dough collectively together with your fingers or a wood spoon till it’s largely mixed. Dough can be shaggy however shouldn’t have any dry patches of flour remaining.
3 ⅔ cups (450 g) bread flour, 2 teaspoons (13 g) desk salt
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Cowl bowl with plastic wrap and let sit for an hour undisturbed (autolyse).
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As soon as the hour has handed, sprinkle the highest of the dough with shredded cheese and jalapenos.
4 oz (113 g) shredded cheddar cheese, ½ cup jalapenos
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Stretch and fold: Grasp one aspect of the dough and stretch it up after which fold it over the other aspect of the dough. Flip your dough 90 levels and repeat this once more three extra occasions, for a complete of 4 stretch and folds. (It’s okay if the jalapenos and cheese usually are not nicely distributed at this level, they’ll turn out to be extra evenly distributed as we do extra stretch and folds.)
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Cowl the dough tightly with plastic wrap and let sit for half-hour. Stretch and fold your dough once more as described above. Repeat each half-hour till you will have executed a complete of 4 stretch and folds. After the ultimate stretch and fold, cowl dough and let it rise in a heat, draft-free place till it has elevated about 80% in measurement (this may doubtless take 5-7 hours).
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As soon as dough has risen, evenly oil a medium-sized bowl and place dough into bowl, tucking the ends underneath to create floor rigidity on the dough. Cowl tightly and refrigerate in a single day (as much as 24 hours).
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The subsequent day, preheat your oven to 450F (230C). Take away dough from fridge, flip it out onto a big piece of parchment paper (you’ll need the parchment to be giant sufficient that when positioned within the dutch oven you will have sufficient going up the edges to tug the bread out), and decrease dough into 4 quart Dutch oven. Rating the highest of the bread (see be aware if you wish to add jalapenos and cheese on prime – don’t add them right here). Enable the dough to relaxation within the Dutch oven whereas the oven preheats.
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As soon as oven is preheated to 425F (230C), cowl the dough with the lid and place in oven for half-hour. After half-hour, take away the lid and bake for an additional 23 minutes longer (the interior temperature ought to attain 205).
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Take away from oven and permit bread to take a seat within the dutch oven for 10-Quarter-hour earlier than rigorously utilizing the parchment paper to elevate it out of the Dutch oven and take away to a cooling rack to chill fully earlier than slicing and having fun with.
Notes
Including cheese and jalapeño on prime
Should you’d like so as to add cheese and jalapeno on prime, add them after the primary half-hour within the oven. Simply be fast about it and have the toppings able to go, the much less time the bread is out of the oven the higher.
Stopping over-browning on the underside
Place a baking sheet in your oven and place the Dutch oven on prime of the baking sheet when baking to assist reduce the possibility of the underside of your bread burning.
Baking in a loaf pan
This bread might alternatively be baked in a loaf pan. You possibly can comply with the directions in my sourdough bread recipe or just place in a standard-sized loaf pan and bake as indicated.
Storing
Retailer in an hermetic container or wrap tightly in plastic wrap and retailer at room temperature for as much as 3 days. This bread additionally freezes nicely. I prefer to slice it and wrap the person slices, then toast them to defrost them.
Diet
Serving: 1serving | Energy: 221kcal | Carbohydrates: 34g | Protein: 7g | Fats: 6g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 9mg | Sodium: 452mg | Potassium: 57mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 0.4mg
Dietary data is predicated on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
