Sourdough Jalapeño Cheddar Bread Loaf Recipe

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I can’t believe I waited so long to try this inclusion to my sourdough bread. I used my Easy No Knead Sourdough Bread Recipe.

It seems intimidating but it’s actually really easy. My husband said its like a big jalapeño cheddar bagel, but better! Enjoy fresh warm sourdough jalapeño cheddar bread with some butter or cream cheese.

Jalapeño cheddar sourdough bread made with king Arthur bread flour, spicy jalapeños and melted cheese.

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Similar Sourdough Recipes:

• Sourdough Bread Bowls
• Easy No Knead Sourdough Bread Recipe – Beginners Recipe
• 11 Favorite Tools for Sourdough Bread Baking
• Sourdough Ham and Cheese Buns

Tools you may need:

• • Digital Food Scale 
  • or Measuring Cups and Measuring Spoons
  • Large Mixing Bowl
  • Proofing Basket
  • Parchment Paper
  • Razor Blade
  • 5.5 qt Cast iron dutch oven
  • Oven Mitts
  • Cutting Board
  • Sharp Knife

Ingredients:

• • 385 grams water
  • 100 grams starter
  • 12 grams salt
  • 520 grams King Arthur All Purpose Flour
  • 2-3 Jalapeños (with or without seeds – remember if you add seeds it will be more spicy)
  • 1 cup cheddar cheese cubed

Directions:

1. 8- 10 am feed your starter (1 cup flour, 3/4 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling).  Watch how I feed my sourdough starter HERE!

Make the dough:

1. Measure all of your ingredients water, salt, sourdough starter, and flour. 
2. Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Prepare the inclusions:

1. Prepare the cheddar cheese by dicing it into small cubes. Wash, dry the jalapeños, remove seeds if you want less heat, or slice it with the seeds into half circles.

Strengthen the dough (series of “folds”):

1. Gently lift one side of the dough and fold it over the center. Repeat with the other three sides. This helps strengthen the dough without traditional kneading. Repeat this process every 15-30 minutes for the first 2 hours.
2. With every stretch and fold, add in 1/4 of the cheese and jalapeños. This will ensure that they are spread out and incorporated throughout the bread. 

• 7:15 pm 1st stretch and fold add in 1/4 of the jalapeños and cheese.
• 7:30 pm 2nd stretch and fold, add in another 1/4 of the jalapeños and cheese.
• 7:45 pm 3rd stretch and fold, add in another 1/4 of the jalapeños and cheese.
• 8:00 pm 4th stretch and fold, add the rest of the jalapeños and cheese. (watch video here)

Bulk Fermentation:

1. Cover the bowl with plastic and let the dough bulk ferment at room temperature for 8-12 hours, or overnight. The longer fermentation enhances flavor. If it’s colder in your house, place the dough on top of your fridge, it’s usually warmer higher up.

Shaping:

1. In the morning, gently get the fermented dough out on a clean counter top. Shape the dough into a ball.
2. Tighten the ball by rolling it towards yourself.
3. Dust with rice flour.
4. Make sure your bread proofing basket is dusted well with rice flour as well.

Second Rise:

1. Cover the proofing basket and let the dough rise for about 2 hours, or until the dough has reached the rim of the proofing basket.

Freezer:

1. Place the dough in the proofing basket into the freezer for 15 mins. This will help and make scoring easier.

Preheat and Bake:

1. Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 15 mins.
2. Flip your dough onto a parchment paper, score, and bake.
3. Once preheated, carefully transfer the dough (with parchment paper) into the hot Dutch oven, cover with the lid, drop in a few ice cubes for steam, and bake for 45 minutes with the lid on.
4. Remove the lid and bake for 5 more minutes.
5. The bread should be golden and beautiful.

Sample Bakers Schedule:

8 AM: Feed your starter in the morning.

7 PM: Mix all ingredients for bread and mix into shaggy ball

7:15 PM: 1st stretch and fold

7:30 PM: 2nd stretch and fold

7:45 PM: 3rd stretch and fold

8:00 PM: 4th stretch and fold (watch video here)

8:15 PM: Bulk ferment overnight

6 AM: Shape

9 AM: Second rise

10 AM: Preheat oven with your Dutch Oven for 450 degrees Fahrenheit

10:30 AM: Bake

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

Pin for later:

Sourdough Jalapeño Cheddar Bread Loaf Recipe

This recipe makes a crusty exterior and a soft chewy interior complemented by the subtle heat of jalapeños and the melted goodness of cheddar. It's like a huge jalapeño cheddar bagel.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Bread

Cuisine American

Servings 6 people

Ingredients

  

• 385 grams water
• 100 grams starter
• 12 grams salt
• 520 grams King Arthur All Purpose Flour
• 2-3 fresh Jalapeños with or without seeds - remember if you add seeds it will be more spicy
• 1 cup cheddar cheese cubed

Instructions

 

• 8- 10 am feed your starter (1 cup flour, 3/4 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling).  Watch how I feed my sourdough starter HERE!

Make the dough:

• Measure all of your ingredients water, salt, sourdough starter, and flour.
• Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.

Prepare the inclusions:

• Prepare the cheddar cheese by dicing it into small cubes. Wash, dry the jalapeños, remove seeds if you want less heat, or slice it with the seeds into half circles.

Strengthen the dough (series of "folds" - see pics on bottom of the post):

• Gently lift one side of the dough and fold it over the center. Repeat with the other three sides. This helps strengthen the dough without traditional kneading. Repeat this process every 15-30 minutes for the first 2 hours.
• With every stretch and fold, add in 1/4 of the cheese and jalapeños. This will ensure that they are spread out and incorporated throughout the bread.
• * 7:15 pm 1st stretch and fold add in 1/4 of the jalapeños and cheese.
• * 7:30 pm 2nd stretch and fold, add in another 1/4 of the jalapeños and cheese.
• * 7:45 pm 3rd stretch and fold, add in another 1/4 of the jalapeños and cheese.
• * 8:00 pm 4th stretch and fold, add the rest of the jalapeños and cheese. (watch video here)

Bulk Fermentation:

• Cover the bowl with plastic and let the dough bulk ferment at room temperature for 8-12 hours, or overnight. The longer fermentation enhances flavor. If it's colder in your house, place the dough on top of your fridge, it's usually warmer higher up.

Shaping:

• In the morning, gently get the fermented dough out on a clean counter top. Shape the dough into a ball.
• Tighten the ball by rolling it towards yourself.
• Dust with rice flour.
• Make sure your bread proofing basket is dusted well with rice flour as well.

Second Rise:

• Cover the proofing basket and let the dough rise for about 2 hours, or until the dough has reached the rim of the proofing basket.

Freezer:

• Place the dough in the proofing basket into the freezer for 15 mins. This will help and make scoring easier.

Preheat and Bake:

• Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 15 mins.
• Flip your dough onto a parchment paper, score, and bake.
• Once preheated, carefully transfer the dough (with parchment paper) into the hot Dutch oven, cover with the lid, drop in a few ice cubes for steam, and bake for 45 minutes with the lid on.
• Remove the lid and bake for 5 more minutes.
• The bread should be golden and beautiful.

Keyword no knead sourodugh bread, sourdough bread