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–+ servings
sliced loaf of sourdough bread with cheese and hot peppers
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4.93 from 38 votes

Jalapeno Cheddar Cheese Sourdough Bread

Sharp cheddar, spicy jalapeños, and a great loaf of sourdough combine for a recipe you'll make over and over.  Perfect to serve with chili or make into a sandwich.
Prep Time1 hour
Cook Time1 hour
rising time20 hours
Total Time22 hours
Course: Bread
Cuisine: American
Keyword: artisan bread with mix ins, cheddar cheese jalapeño sourdough bread, sourdough bread with cheese and peppers
Servings: 1 large loaf
Calories: 1852kcal
Author: Katie

Equipment

Ingredients

  • 3 cups bread flour 450 grams/ 15.85 ounces
  • 1 ⅓ cups lukewarm water 300 grams/ 10.6 ounces
  • ¾ cup mature well fed sourdough starter (165 grams/ 5.85 ounces)
  • 1 tablespoon white sugar
  • 1 ¼ teaspoons salt
  • ⅓ cup diced jalapenos fresh or pickled (about 2 whole)
  • 1 cup diced sharp cheddar

Instructions

  • Mix ingredients other than salt, peppers, and cheese. Combine the flour, water, sugar, and starter in a large bowl and stir.  Use your hands to incorporate any dry bits.  This is not a very high-hydration recipe, so it might look a little rough and somewhat dry. Just use your hands to combine everything into one mass.
    Initial mixing of the ingredients in a bowl, forming a rough dough.
  • Rest. Cover with a clean, damp tea towel and allow to rest at room temperature for 30 minutes.
    blue and white towel covering mixing bowl.
  • Add salt, jalapenos, and cheddar. After the rest period, add the salt, cheddar cheese, and jalapenos and knead for a minute or two until everything is thoroughly mixed in.  
    The dough after initial mixing, with chunks of cheddar cheese and diced jalapeños ready to be folded in.
  • Bulk rise. Cover with a damp towel or plastic wrap and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour. To reshape, pull from the outside in to reform a ball. You can do this right in the bowl.
    The process of building up the dough by stretch and folds.
  • Overnight proof. Heavily dust a banneton with rice flour.  When it is time to shape the dough the third time, place the loaf into the banneton and cover it with plastic wrap.  Allow to proof overnight in the fridge.
    The dough resting in a floured banneton, indicating the final proofing stage.
  • Prep for baking. In the morning, preheat oven to 450℉ with rack in the center.  (You can preheat the Dutch oven in there if you'd like.) Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center.  Slash the top with a lame or very sharp knife.  
    The shaped dough on parchment paper with a pattern scored on top before baking.
  • Place in Dutch oven and bake. Place the parchment paper and dough into a lidded Dutch Oven and put the lid back on top. Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust.  Bread should be 200-210 internally when it is done.
    The dough in a Dutch oven, ready to be baked with the lid on to create steam.
  • Cool and serve. Remove from Dutch Oven and remove parchment paper.  Allow to cool on a wire rack 3 to 4 hours before slicing.  Will keep at room temperature, tightly wrapped, for a few days.  
    A finished loaf of Jalapeño Cheddar Cheese Sourdough Bread, sliced to reveal the cheese and jalapeño pieces within the airy crumb.

Video

Notes

Be sure to use a block of cheddar rather than shredded cheese.
You can use fresh or pickled jalapeños, just make sure the to drain the liquid from pickled jalapeños.  
To freeze, allow to cool completely, wrap well, and freeze up to 1 month.

Nutrition

Calories: 1852kcal | Carbohydrates: 285g | Protein: 73g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 119mg | Sodium: 3616mg | Potassium: 486mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1132IU | Calcium: 871mg | Iron: 4mg