Easy Jalapeno Cheddar Sourdough Bread

Today, we’re turning up the heat and embracing cheesy goodness with a twist – Jalapeño Cheddar Sourdough Bread.

Picture warm, rustic loaves with a kick that’ll make your taste buds dance.

Join me on this flavorful adventure as we blend the simplicity of sourdough with the boldness of jalapeños and the creaminess of cheddar.

Ingredients:

• 100 g active sourdough starter
• 360 g warm water
• 50 g whole wheat flour
• 450 g bread flour
• 10 g fine sea salt (2 tsp)
• 113 g sharp cheddar cheese (4 oz) cut into small cubes
• 60 g (1/4 cup) jalapeños, sliced or diced

Instructions:

1. Mixing:
   • In a large bowl, add the 360 g of warm water, then add the 100 g of active starter. The starter should float if it’s active. If not, your starter is not ready. Mix the starter and water together.
   • Add both flours and salt and mix until a shaggy dough forms.
   • Allow the dough to rest for 30 minutes covered.
2. Stretch/Fold & Incorporate Add Ins:
   • Perform 3 sets of stretch and folds, wait 30 minutes between each set.
   • Incorporate the jalapeños and cheddar into the dough during the second set of stretch and folds. As I stretched each side I added a layer of the toppings then folded dough on top of it.
3. Fermentation:
   • After the 3rd set of stretch and folds, let your dough rest at room temp for roughly 2-3 hours.
4. Shaping and Second Rise:
   • Turn the dough onto a lightly floured surface and tuck the edges under and pull/push the dough on the surface to build tension and create a tight ball shape. I add a little flour to the top of the dough to keep it smooth here as I’m pushing/pulling.
   • Flip the dough smooth side down into a floured proofing basket.
   • You can either allow to rise at room temperature for 2-3 hours/until it has risen 20-30% and then bake or what I do is place the covered basket in the fridge overnight for bulk fermentation and bake anytime the following day.
5. Baking:
   • Preheat the oven to 450°F (190°C) with the Dutch oven inside it.
   • Remove dough from fridge and flip onto a piece of parchment paper seem side down.
   • Score your bread with a lame.
   • Carefully place the parchment paper with dough on top into the Dutch oven, cover with lid.
   • Bake for 30 minutes, then remove the lid and bake an additional 20-25 minutes or until the crust is the desired color. (I sometimes lay a piece of foil on top if it’s getting too dark for my liking.)
6. Cooling and Savoring:
   • Try your best to let the bread cool before slicing and savoring the magic of Jalapeño Cheddar Sourdough Bread.. but you guys know I can’t resist cutting into mine right from the oven!

And there you have it – Jalapeño Cheddar Sourdough Bread straight from the heart of my homestead kitchen. The first slice reveals a perfect balance of spice and cheese, a testament to the flavors nurtured in the embrace of a homesteader’s care. As I savor each bite, I’m reminded that the best recipes are not just made; they’re crafted with love, passion, and a dash of homestead magic. Happy baking!