Jalapeño Cheddar Sourdough Bread

             

This loaf hits everything—crispy crust, soft open crumb, melted cheddar pockets, and a kick of jalapeño heat. Built from real micro bakery technique, this is the kind of bread that sells out fast.

🧾 Ingredients

• 100g active sourdough starter       
• 350g warm water       
• 500g bread flour       
• 10g sea salt       
• 100g sharp cheddar, cubed or shredded       
• 1–2 jalapeños, sliced     

🥣 Step 1: Mix the Dough

Mix warm water and starter until cloudy. Add flour and salt. Mix until no dry flour remains.

                               

⏱ Step 2: Rest the Dough

Cover and rest 30 minutes to hydrate the flour and begin gluten development.

                                

🤲 Step 3: Stretch and Fold

Do 4 sets, every 30 minutes:     

• Stretch dough upward      
• Fold over      
• Rotate bowl       
• Repeat     

                              

🧀🌶 Step 4: Add Jalapeños + Cheddar

Add during the 2nd or 3rd fold. Gently incorporate without tearing the dough.

                                

🔄 Step 5: Shape the Dough

Shape into a tight round by pulling the dough toward you to build tension.

                              

🔥 Step 7: Bake in a Dutch Oven

1. Preheat oven + Dutch oven to 450°F (232°C) for 30 minutes
2. Turn dough onto parchment
3. Score the top
4. Bake:
   • 28 minutes covered
   • 10–12 minutes uncovered

Crust should be deep golden with melted cheese bubbling and crisp.

                               

⏳ Step 8: Cool Before Slicing

Cool at least 1 hour before cutting.