Cheddar Jalapeño Sourdough Bread Recipe
This cheddar jalapeño sourdough is designed for home bakers who want a dependable artisan loaf with clear timing cues and practical guidance. It makes 1 large loaf and takes about 24 hours.
Recipe at a glance
- Difficulty: Intermediate
- Yield: 1 large loaf
- Total time: About 24 hours
- Hydration: 70%
Ingredients
- 500g bread flour
- 350g water
- 100g active starter
- 10g fine sea salt
- 150g sharp cheddar, cut into small cubes or coarsely shredded
- 1-2 jalapeños, finely diced and patted dry
Instructions
- Prepare the dough through the first 30 minutes of bulk fermentation.
- Add the cheddar and jalapeño during the first fold, distributing them evenly without tearing the dough.
- Complete bulk fermentation and remaining folds. Shape gently, tucking exposed cheese into the dough.
- Cold-proof 8-16 hours.
- Bake covered at 475 F for 20 minutes, then uncovered at 440-450 F for 22-27 minutes. Protect the bottom with a sheet pan if cheese tends to scorch.
- Cool at least 2 hours before slicing.
Baker’s tip
Remove the seeds for milder heat. Cubed cheese creates pockets; shredded cheese distributes more evenly.
Ready to start baking?
Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.
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