Jalapeño Cheddar Sourdough Bread Recipe
This jalapeño cheddar sourdough bread recipe makes a crusty artisan loaf, loaded with cheddar cheese and spicy pickled jalapeños. It can be enjoyed alongside soups, as the base for a spicy grilled cheese sandwich or on it’s own for a tasty snack.
Ingredients
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
- 1/2 cup sourdough starter (active)
- 1 1/2 cups water (30 grams divided)
- 1/3 cup + 1 tablespoon whole wheat flour
- 3 3/4 cups bread flour
- 2 teaspoons fine sea salt
- 1/4 cup sliced jalapeños (pickled or fresh)
- 4 oz. sharp cheddar cheese (shredded)
Directions
- 1
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (This will create a total of 115 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- 2
Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.