Description
A quick and easy Jalapeño Cheddar Sourdough Bread that’s perfect as a side dish or standalone snack, loaded with cheesy goodness and a kick from jalapeños.
Ingredients
Scale
- 330 grams Bread Flour
- 260 grams Water
- 70 grams Active Sourdough Starter (100% hydration)
- 6 grams Kosher Salt
- 60 grams Sharp Cheddar, diced
- 55 grams Pickled Jalapeño Peppers, chopped
- 3 grams Onion Powder (¾ to 1 teaspoon)
- 2 grams Dried Oregano (1½ to 2 teaspoons)
Instructions
- Combine Ingredients: In a large mixing bowl, combine your bread flour and water. Mix until there are no dry bits left—trust me, it’s a delightful, squishy mess at this point! Cover with a damp cloth or plastic wrap and let it rest for 30 minutes.
- Add the Starter and Salt: After 30 minutes, sprinkle the salt and your bubbly sourdough starter on top of the dough. Use your hands to fold the dough over itself a few times.
- Add Cheese and Peppers: Gently incorporate the diced cheddar, jalapeños, onion powder, and oregano into the dough. Ensure they are evenly dispersed without overworking the dough.
- Let It Rise: Cover your bowl and let the dough rise in a warm spot for about 2 hours, or until it has doubled in size.
- Shape the Dough: Once your dough has risen, turn it out onto a lightly floured surface. With floured hands, gently stretch it into a rectangle. Fold the top third down to the center, then fold the bottom third up over that. Flip it over seam side down, and gently shape it into a ball.
- Final Rise: Place your shaped dough seam side down in a floured proofing basket or a bowl lined with a floured towel. Cover it and let it rest for another hour.
- Preheat the Oven: About 30 minutes before you plan to bake, preheat your oven to 450°F (230°C) and place your Dutch oven inside (lid on).
- Score and Bake: Carefully transfer your dough onto parchment paper. Score the top using a sharp knife. Using the parchment as a sling, lower your dough into the hot Dutch oven. Bake with the lid on for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.
- Cool Before Slicing: Let it cool on a wire rack for at least 30 minutes before slicing.
Notes
This recipe is customizable; feel free to experiment with different cheeses or peppers to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg