This Jalapeño Cheddar Sourdough Bread is a flavorful artisan loaf bursting with melty cheddar and zesty jalapeños.
High in protein and fiber, it’s a satisfying choice for breakfast, sandwiches, or snacks.
With wholesome flours and naturally fermented sourdough, it delivers good fats, moderate carbohydrates, and low saturated fat—making it a nourishing, versatile bread perfect for everyday cooking or meal prep.
Zesty Jalapeño Cheddar Sourdough Bread
Equipment
- 1 Mixing Bowl (large)
- 1 small bowl
- 1 clean jar
- 1 Dutch oven (6-7 quart)
- Parchment Paper (as needed)
- Razor or sharp knife (for scoring)
- Silicone gloves (optional, for handling hot bread)
- Cooling rack
Ingredients
For ½ cup (100 g) Active Sourdough Starter:
- 1 tbsp 15 g sourdough starter
- ⅓ cup + 1 tbsp 50 g all-purpose flour
- 3 ½ tbsp 50 g water
Dough Ingredients:
- ½ cup 100 g active sourdough starter
- 1 ½ cups 360 g water, divided
- ⅓ cup + 1 tbsp 50 g whole wheat flour
- 3 ¾ cups 450 g bread flour
- 2 tsp 10 g fine sea salt
Add-ins:
- ¼ cup 60 g sliced jalapeños (fresh or pickled)
- 4 oz 113 g sharp cheddar cheese, shredded
Instructions
- Prepare the Sourdough Starter: Start by creating a vibrant, active sourdough starter. In a clean jar, combine 1 tablespoon (15 g) of mature sourdough starter with ⅓ cup + 1 tablespoon (50 g) all-purpose flour and 3 ½ tablespoons (50 g) water. Stir thoroughly until there are no dry flour pockets. Loosely cover the jar with a breathable lid or cloth and leave it at room temperature for approximately 12 hours. Your starter is ready when it has doubled in size and shows bubbly activity on the surface and sides of the jar. This step ensures your dough will rise properly and develop deep flavor.
- Autolyse the Dough: In a large mixing bowl, combine ½ cup (100 g) active sourdough starter with 330 grams of water. Mix gently until well incorporated. Next, add 50 grams whole wheat flour and 450 grams bread flour. Use your hands or a wooden spoon to fold the ingredients together until there are no dry patches and the mixture forms a shaggy, sticky dough. Cover the bowl with a clean cloth or plastic wrap and let it rest at room temperature for 1 hour. This process, called autolyse, allows the flour to hydrate and enzymes to develop, improving dough elasticity and flavor.
- Incorporate Salt: While the dough rests, dissolve 10 grams of fine sea salt into the remaining 30 grams of water in a small bowl. Pour the saltwater evenly over the dough and use your hands to fold and knead gently until fully combined. The dough should feel slightly tacky but cohesive. Cover it again and allow it to rest for another hour. Adding salt after autolyse strengthens gluten structure and enhances flavor.
- Bulk Fermentation and Stretch & Fold: Begin the bulk fermentation phase, which develops structure and flavor in the dough. Over the next 1.5 hours, perform three sets of stretch and folds at 30-minute intervals.Wet your hand slightly to prevent sticking.Pick up one side of the dough and fold it over the center.Rotate the bowl and repeat this action on all four sides, making a complete circle.During the second set of stretch and folds, gently incorporate 4 oz (113 g) shredded cheddar cheese and ¼ cup (60 g) sliced jalapeños into the dough. Make sure the additions are evenly distributed without deflating the dough. Keep the bowl covered between sets to prevent the surface from drying out. After the final set, let the dough rest 2-3 more hours at room temperature until it is puffed and airy.
- Shape the Dough: Lightly flour your work surface and gently turn the dough out. Shape it into a rough ball—don’t worry about smoothness; rustic texture is perfect for artisan sourdough. Dust the top with flour and place it into a floured proving basket, top-side down. Cover it loosely and allow it to rise at room temperature for 2-3 hours, or until it increases in volume by 20%-30%. For a slower fermentation, you can refrigerate the shaped dough for up to 36 hours, which enhances flavor complexity.
- Preheat the Oven and Dutch Oven: Preheat your oven to 500°F (260°C) with your Dutch oven inside for 30 minutes. Heating the Dutch oven beforehand ensures that the bread will receive an immediate burst of heat, which helps develop a crisp, caramelized crust and optimal oven spring.
- Score the Dough: Once the dough has finished its second rise, carefully turn it onto a sheet of parchment paper. Using a razor or sharp knife, score the top of the loaf with shallow, deliberate cuts. Scoring directs where the bread will expand as it bakes, creating an attractive, professional-looking finish and preventing irregular cracking.
- Bake the Bread: Lift the dough using the parchment paper as a sling and place it carefully into the preheated Dutch oven. Cover with the lid and immediately reduce the oven temperature to 450°F (232°C). Bake covered for 30 minutes, which traps steam and allows the crust to fully develop. Then, remove the lid and bake an additional 20-25 minutes until the crust reaches a deep golden brown. The bread should sound hollow when tapped on the bottom, indicating it’s fully baked.
- Cool the Loaf: Carefully remove the bread from the Dutch oven and place it on a cooling rack. Allow it to cool for at least 2 hours before slicing. Cooling lets the crumb set fully, making it easier to cut and enhancing the texture and flavor.
- Serving and Enjoying: Slice your jalapeño cheddar sourdough and enjoy it warm with butter, as the base for a spicy grilled cheese, or alongside soups and salads. Each slice is high in protein, fiber-rich, and flavorful, making it a satisfying, wholesome addition to any meal. Store leftovers in a bread bag or airtight container to maintain freshness.
Notes
- Use fresh or pickled jalapeños depending on your heat preference; fresh will add crisp flavor, while pickled jalapeños bring tanginess.
- Ensure your sourdough starter is active and bubbly before beginning; a sluggish starter may result in dense bread.
- Autolyse and stretch-and-fold techniques improve gluten development and create an open, airy crumb.
- Handle the dough gently after adding cheese and jalapeños to prevent the mix-ins from sinking to the bottom.
- Preheating the Dutch oven is essential for optimal oven spring and a crisp crust.
- Cooling the bread completely before slicing allows the crumb to set, ensuring even slices and preventing a gummy texture.
Chef’s Secrets for Perfect Bread
The key to an outstanding jalapeño cheddar sourdough loaf lies in attention to fermentation and technique.
Allowing the dough to rest during the autolyse step enhances gluten development naturally, reducing the need for vigorous kneading.
Stretch-and-fold sessions during bulk fermentation build structure while evenly distributing cheese and jalapeños without overworking the dough.
Using a preheated Dutch oven traps steam, promoting a crunchy, caramelized crust.
Additionally, letting the shaped dough ferment longer in the fridge develops deeper, more complex flavors—perfect for a loaf with both tangy sourdough character and spicy-savory notes.
Serving Suggestions for Every Meal
This bread is remarkably versatile.
Enjoy thick slices toasted with butter for breakfast, or use it as the base for a spicy grilled cheese sandwich.
It pairs beautifully with soups like tomato bisque or chili, balancing richness with a subtle kick from the jalapeños.
For snack time, serve warm slices with a smear of cream cheese or hummus.
The bold flavors also complement cheese boards or charcuterie spreads, making it ideal for both everyday meals and casual entertaining.
Storage Tips for Freshness
To keep your sourdough loaf fresh, store it in a bread bag or airtight container at room temperature for up to 3 days.
For longer storage, slice and freeze portions in a freezer-safe bag for up to 1 month.
Avoid refrigerating the bread, as it can dry out the crumb.
To refresh slightly stale slices, toast them or briefly warm in the oven at 350°F (175°C) for 5-7 minutes, restoring crispness to the crust and softness inside.
Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes, you can, but the loaf may be slightly denser because bread flour has higher protein content, which creates stronger gluten and a more open crumb.
2. How spicy will the bread be with jalapeños?
The heat depends on the type and amount of jalapeños. Pickled jalapeños tend to be milder, while fresh ones carry more punch. You can adjust the amount based on your tolerance.
3. Can I make this bread without a Dutch oven?
Absolutely. Bake on a preheated baking stone or sheet and place a small oven-safe dish of water in the oven to create steam, which helps the crust form.
4. How do I know when the bread is fully baked?
The crust should be deep golden brown, and the loaf will sound hollow when tapped on the bottom. An internal temperature of around 205°F (96°C) also indicates doneness.
5. Can I prepare the dough in advance for convenience?
Yes, after shaping, cover the dough and refrigerate for up to 36 hours. This slow cold fermentation improves flavor and allows for flexible baking times, making it ideal for meal prep or weekend baking.
