Jalapeño Cheddar Sourdough - with a secret ingredient you HAVE to try!
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Jalapeño Cheddar Sourdough is such a popular flavor combination - but what if I told you that it gets even better? There are a few little flavor additions you can make to Jalapeño Cheddar that will rocket your tastebuds to heaven - I promise!!
This robust, spicy combination is always a winner - but if you don't like the spice or you're making it for the kids, just leave the jalapeños out for a delicious, cheesy sourdough full of flavor!
Why You'll Love This Recipe
The Flavors Just Pop - there is just something about the combination of spicy jalapenos and savory cheddar cheese. It's absolutely unbeatable (and one of the reasons this recipe is an absolute favorite for my husband ... alongside these sourdough discard chocolate chip cookies).
What's In Jalapeño Cheddar Sourdough?
Jalapeño Cheddar Sourdough bread contains exactly what you think it does! Lots of Jalapeños and Cheese. But what if I told you that there are lots of different ways of doing these ingredients?
For example you could use fresh, roasted or pickled jalapeños. There are a million cheeses to choose from. See where I'm going? So how do you make sure that your Jalapeño Cheddar Sourdough is out of this world amazing?
You need:
- Pickled Jalapeños - I've made a lot of this type of bread and the best flavor comes from using pickled Jalapeños, seriously their flavor profile is unmatched. Dice them up and squeeze out the excess juice for the best result. Choose jalapeños you would normally eat (think nachos!). You can use up leftover jalapeños in this spicy jalapeño honey butter or jalapeño cheddar sourdough crackers.
- Cheddar - The cheese you use is very important in Jalapeño Cheddar sourdough. Buy the best vintage cheddar you can afford (something around 24 months old is perfect). This sourdough bread works best with a sharp, crumbly cheddar cheese. If you use a regular cheese, it won't distribute through your dough effectively and you'll be left with chunks of cheese that are too heavy for your bread.
Be careful with pre shredded cheddar cheese as it contains an additive to stop it sticking together in the bag and this can stop it melting effectively during baking time.
- Honey - remember I told you there was a secret ingredient. This is it. Trust me. It will make your Jalapeño Cheddar out of this world. The sweet honey marries perfectly with the sharp cheddar and the spicy jalapeños. Get raw, unprocessed honey for the best flavor (and quality).
How Do You Add The Ingredients In?
You want to add the honey to the water when you autolyse your dough. This ensures that it's evenly distributed throughout.
If you mix your sourdough in a stand mixer or Thermomix, you could choose to add your honey after the autolyse if you want to.
Do one set of stretches and folds. Then on your second set, add your jalapeños and cheddar. You'll find that they evenly distribute over the subsequent sets of stretches and folds.
You could of course laminate your additions in, however as I tend to keep things as simple as possible for beginners - adding your ingredients during the stretch and fold stage is perfectly fine.
How To Make Jalapeño Cheddar Sourdough Bread
- Pre Mix & Autolyse: Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed). Then add your flour and salt and mix altogether with the end of a wooden spoon. Cover your bowl with plastic wrap or a damp tea towel and let it sit for around 1 hour.
- Forming Up Your Dough: Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball. Once the dough has formed into a smooth ball, pop the plastic wrap back on and let it rest for 30 minutes.
- Stretch & Fold - Creating Structure: You need to add the cheddar cheese and jalapeños to your dough during the stretch and fold phase. It's very easy to do! Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the jalapeños and cheddar on the second (or third) set depending on how your dough is behaving.Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each.
- Bulk Ferment: Once you've finished your stretch and folds, place the plastic wrap or damp tea towel back over your dough and let it rest and ferment until doubled.
- Shaping Your Dough: Once your dough has finished its first ferment, it's time to give it some shape and surface tension. I think this recipe lends itself to a batard however it's completely up to you what shape you would like. Before you place your dough into your banneton, give it a good dusting of rice flour. Place your shaped dough into the banneton, seam side up.
- Cold Ferment: Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.
- Preparing to Bake Your Sourdough: Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to. Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
- Baking Your Sourdough: Now it's time to bake! When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of parchment paper. Gently score your bread with a lame, clean razor blade or knife.
Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz the top of the dough with extra water before you put the lid on.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! Just keep an eye on this bread once the lid is off - the honey and cheese will make it burn easily. - Finishing Your Bake: When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.
How To Serve Jalapeño Cheddar Sourdough
Now you know this sourdough flavor is delicious all on it's own ... but have you tried these ideas?
- Love the simple things in life? Why not try spreading your spicy loaf with whipped honey cinnamon butter or homemade cultured butter.
- Cut a hole in a slice of jalapeño cheddar sourdough - butter both sides of the bread and the "hole". Place in a hot, oiled skillet. Crack an egg into the hole. You're welcome!
- Eggs Benedict ... with Jalapeño Cheddar instead of English Muffins. These jalapeno cheddar sourdough bagels are also perfect for this too!
- Slice into wedges, drizzle in oil and salt. Bake the wedges until crispy and golden. Serve with your favorite dip!
- Make your jalapeño chedar sourdough into a boule, once it's cooled, hollow it out and pour in your favorite dip for a spicy twist on "Cob Loaf Dip".
- Turn any leftover or old jalapeño chedar sourdough into the tastiest croutons ever!
Frequently Asked Questions
Can I make this recipe with all purpose flour?
I always recommend using bread flour for sourdough bread, particularly if you're making additions like cheese. But if you want to use all purpose flour, you'll need to make the adjustments set out here. You might also want to add some vital wheat gluten to handle the cheese and jalapeños better.
Do I have to use jalapeños in this bread?
No! If you're not a fan of jalapeños, then substitute something you're more fond of. Any type of chili or pepper will work in this loaf. Similarly, if you're not a fan of spice at all, then leave the jalapeños out altogether for a complex, cheesy bread that you'll just love!
Can you freeze sourdough Jalapeño Cheddar bread?
Yes, this bread freezes well. Wait until it's completely cool and then wrap in foil and place in a ziploc bag. You can find my full guide to freezing sourdough bread here.
Jalapeño Cheddar Sourdough Recipe
Simple Jalapeño Cheddar Sourdough Bread Recipe with a secret ingredient to take your tastebuds to the next level!
Equipment
- Mixing Bowl
- Digital Scale
- Banneton
- Dutch Oven
Ingredients
- 50 g Sourdough Starter
- 350 g Water
- 40 g Honey
- 500 g Bread Flour
- 10 g Salt
- 150 g Cheddar Cheese diced into small cubes
- 40 g Jalapeños finely diced
Instructions
- Pre Mix & Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
- Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Fold - Creating Structure:You need to add the cheddar cheese and jalapeños to your dough during the stretch and fold phase. It's very easy to do! Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the jalapeños and cheddar on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
- Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (see notes).
- Shaping Your Dough:Once your dough has finished its first ferment, it's time to give it some shape and surface tension. I think this recipe lends itself to a batard however it's completely up to you what shape you would like. Before you place your dough into your banneton, give it a good dusting of rice flour. Place your shaped dough into the banneton, seam side up.
- Cold Ferment:Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. A blistery, cheesey crust is just out of this world, trust me!
- Preparing to Bake Your Sourdough:Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
- Baking Your Sourdough:Now it's time to bake!When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.Gently score your bread with a lame, clean razor blade or knife.Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.BAKE TIME:30 Minutes with the lid on at 230C/450F plus10-15 Minutes with the lid off at 210C/410FIf you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! Just keep an eye on this bread once the lid is off - the honey and cheese will make it burn easily.
- Finishing Your Bake:When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.
Notes
- Notes on Sourdough Starter
This recipe is based on you having an active starter that you have fed a few hours before starting your bake. For information on whether your starter is ready, go here.
- Notes on Stretch & Folds
If you are going to do the stretch & folds on your bench top, spray your surface with water mist rather than using flour.
- Notes on Bulk Fermentation:
If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours. If it's colder, it will take longer, possibly overnight. I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely.
Once you're more familiar with the process - and the temperature of your home - you will be able to do overnight ferments.
You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough.
You don't want to let it go any further than doubled as it will be over fermented. If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g).
Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough. You'll find more information on these topics here:
When is my bulk ferment finished? What is the difference between cold ferment and bulk ferment? Why does the amount of starter matter?
- Notes on Baking
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! If you're worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack. Leave the door ajar and let your bread rest there for a few hours. Remember not to cut into your loaf too soon - you'll need to let it cool for at least a few hours (4-6 is best).
Nutrition
Calories: 2577kcal Carbohydrates: 407g Protein: 99g Fat: 58g Saturated Fat: 33g Cholesterol: 158mg Sodium: 4837mg Potassium: 669mg Fiber: 12g Sugar: 35g Vitamin A: 1513IU Vitamin C: 1mg Calcium: 1172mg Iron: 6mg
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