Description
This Jalapeño Cheddar Sourdough Bread proves to be more than just a loaf; it’s a delightful culinary adventure that’s bursting with flavor.
Ingredients
Scale
- ½ cup (100 g) of active sourdough starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
- ½ cup (100 g) sourdough starter (active)
- 1 ½ cups (360 g) water (30 grams divided)
- ⅓ cup + 1 tablespoon (50 g) whole wheat flour
- 3 ¾ cups (450 g) bread flour
- 2 teaspoons (10 g) fine sea salt
- ¼ cup (60 g) sliced jalapeños (pickled or fresh)
- 4 oz. (113 g) sharp cheddar cheese (shredded)
Instructions
- Start by feeding your sourdough starter at least 12 hours before you plan to mix your dough. This is crucial for ensuring that your starter is active and bubbly, which contributes to the bread’s rise and flavor.
- In a large mixing bowl, combine 330 grams of water with 100 grams of your active sourdough starter. Next, add 50 grams of whole wheat flour and 450 grams of bread flour to the mixture. Mix until all the flour is hydrated. This helps to develop the gluten structure. Allow this mixture to rest for about 1 hour. This stage, known as autolyse, enhances the bread’s texture.
- After the rest period, dissolve the salt in the remaining 30 grams of water and add it to the dough mixture. This not only helps to incorporate the salt evenly but also strengthens the dough.
- Perform a series of stretch and folds to develop the gluten. Every 30 minutes for 1.5 hours, stretch the dough and fold it over itself. During the second set, gently integrate the sliced jalapeños and shredded cheddar cheese into the dough, ensuring they are evenly distributed.
- Cover your dough and let it rise at room temperature. You’ll want to allow it to double in size, which typically takes about 2-3 hours. For a stronger flavor, you can also let it rise in the fridge for up to 36 hours.
- Once your dough has risen, turn it out onto a well-floured surface. Shape the dough into a round ball. Then, place it into a well-floured proving basket, seam side up. Dust the top with a bit of flour to prevent sticking.
- Cover the basket with a cloth and let it rest at room temperature again for 2-3 hours. Alternatively, if you plan to bake it later, you may choose to pop it into the fridge at this stage.
- Preheat your oven to 500°F (260°C). Place your Dutch oven inside the oven during the preheating phase for about 30 minutes. This helps achieve that perfect crust that we all love.
- Once the oven is ready, carefully score the top of the dough using a sharp blade or bread lame. This allows the bread to expand while baking. Place your loaf into the preheated Dutch oven, cover it, and bake at 450°F (232°C) for 30 minutes. Then, remove the lid and continue baking for an additional 20-25 minutes until the crust is a golden brown.
- Let the bread cool on a wire rack for at least 2 hours before slicing. This cooling period allows the crumb to set and enhances the flavors.
Notes
Ensure your sourdough starter is active for optimal rise and flavor.
- Prep Time: 1 hour
- Cook Time: 50-55 minutes
- Category: Bread
Nutrition
- Calories: Approximately 240 per slice
- Sodium: 200 milligrams
- Protein: 8 grams