Jalapeño Cheddar Sourdough Recipe – Easy Artisan Bread Baking

Last Updated on 3 months by Neha Deshmukh

Jalapeño Cheddar Sourdough Recipe – Easy Artisan Bread Baking

Hey everyone! If you’re anything like me, you love a good sourdough. And honestly, taking that classic sourdough and jazzing it up? Even better. This Jalapeño Cheddar Sourdough is a total crowd-pleaser – a little bit spicy, a little bit cheesy, and a whole lot delicious. I first made this for a potluck with friends, and it disappeared in minutes! Let’s get baking.

Why You’ll Love This Recipe

This isn’t just another sourdough recipe. It’s a flavour explosion! The tang of the sourdough beautifully complements the sharp cheddar and the kick of jalapeños. It’s surprisingly easy to make, even if you’re relatively new to sourdough baking. Plus, the aroma while it bakes is simply heavenly.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 50g (¼ cup) Sourdough starter
• 365g (1 ¼ cups + 1 teaspoon) warm water
• 280g (2 ¼ cups) bread flour
• 200g (1 ¼ cups) all-purpose flour
• 20g whole wheat flour
• 9g (1 ½ teaspoons) fine sea salt
• 135g (1 heaped cup) sharp cheddar cheese, cubed
• 50g (¼ cup) sliced pickled jalapeños
• 12g (¼ cup) minced chives

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Sourdough Starter: Maintaining & Feeding

A happy starter is key. Make sure yours is bubbly and active before you start. If it’s been in the fridge, give it a couple of feedings before using it in this recipe.

Flour Blend: Bread Flour, All-Purpose & Whole Wheat

I love this combination! Bread flour gives structure, all-purpose adds softness, and a touch of whole wheat brings a lovely nutty flavour. Don’t stress too much about being exact with the all-purpose and bread flour – a little flexibility is fine.

Jalapeños: Choosing & Preparing

Pickled jalapeños are my go-to for this recipe. They add a fantastic tang and a consistent level of heat. If you prefer fresh, make sure to remove the seeds and membranes for a milder flavour.

Cheddar Cheese: Sharpness & Flavor Profile

Sharp cheddar is the way to go! It stands up to the sourdough and jalapeños beautifully. You can experiment with different cheddars, but I find a good sharp cheddar provides the best balance.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine your sourdough starter and warm water. Add the bread flour, all-purpose flour, and whole wheat flour. Mix everything together until it’s just combined – don’t overmix! Let this rest, covered, for 30 minutes. This is called the autolyse, and it helps develop the gluten.
2. Now, add the salt and mix thoroughly. This is where things start to get a little more hands-on. Allow the dough to rest for 6-8 hours. I like to do “stretch and folds” during the first 2 hours – every 30 minutes. Then, every hour for the next 2 hours. This builds strength in the dough. After that, let it rest undisturbed for another 2-3 hours.
3. Gently incorporate the cubed cheddar cheese, sliced jalapeños, and minced chives into the dough. Be careful not to deflate it too much! Shape the dough into a loaf and place it in a well-floured banneton or proofing basket.
4. Cover the shaped dough and refrigerate it overnight. This slow, cold fermentation develops incredible flavour.
5. The next day, preheat your oven to 450°F (230°C). Carefully transfer the dough to a cold Dutch oven. Cover it and bake for 10 minutes. Then, reduce the temperature to 425°F (220°C) and bake for another 25 minutes, still covered. Finally, remove the lid and bake for a final 10 minutes, until the crust is beautifully golden brown.
6. Let the loaf cool completely on a wire rack before slicing. I know it’s tempting, but trust me – it’s worth the wait!

Expert Tips

Here are a few things I’ve learned along the way:

Achieving the Perfect Crust

The Dutch oven is your friend! It traps steam, creating a wonderfully crispy crust. If you don’t have one, see the FAQ section below.

Working with Sourdough Dough

Sourdough can be sticky! Don’t be afraid to use a little flour on your hands and work surface. Patience is key – don’t rush the process.

Dutch Oven Baking Techniques

Make sure your Dutch oven is completely cold when you put the dough in. This prevents sticking. Also, be careful when removing the lid – it will be very hot!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Jalapeño Cheddar Sourdough: Use a vegan cheddar alternative and ensure your sourdough starter is vegan-friendly (no honey).
• Gluten-Free Adaptation: This is a bit trickier, but you can experiment with a gluten-free flour blend designed for bread baking. You may need to adjust the hydration.
• Spice Level Adjustments (Mild, Medium, Hot): Use milder or hotter jalapeños, or adjust the amount. You could even add a pinch of cayenne pepper for extra heat!
• Festival/Holiday Adaptations: During the holidays, I sometimes add a handful of chopped rosemary or thyme to the dough for a festive twist. My family loves it!

Serving Suggestions

This bread is amazing on its own, but it’s also fantastic with:

• A hearty bowl of soup
• Grilled cheese sandwiches (obviously!)
• As a side with chili or stew
• Simply with butter and a sprinkle of flaky sea salt

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it.

FAQs

Let’s tackle some common questions:

What is the ideal hydration level for this dough?
This recipe is around 78% hydration. It’s a fairly wet dough, which contributes to the open crumb.

Can I use a different type of cheese?
Absolutely! Monterey Jack, pepper jack, or even a smoked cheddar would be delicious.

How do I know when my sourdough starter is active enough?
It should have doubled in size within 4-8 hours after feeding and be full of bubbles.

Can I skip the stretch and folds?
You can, but the dough won’t be as strong. Stretch and folds help develop gluten and create a better texture.

What if I don’t have a Dutch oven?
You can bake the bread on a baking sheet with a tray of water underneath to create steam. It won’t be quite the same, but it will still be delicious!

Happy baking, everyone! I hope you enjoy this Jalapeño Cheddar Sourdough as much as I do. Let me know how it turns out in the comments below!