Jalapeno Cheddar Sourdough

4.95 from 34 votes

This beginner-friendly sourdough is packed with tangy cheddar and fiery jalapeños. It's the perfect easy-to-make simple treat.

Prep Time30

Cook Time1

Combined rises are approx. 12 hours12

Total Time13 30

Course: Bread, Sourdough

Cuisine: American

Keyword: Sourdough, sourdough bread, homemade bread, cheese bread, jalapeno cheddar sourdough

Servings: slices

Calories: 369kcal

Author: Renae Gerhardstein

Equipment

heavy pot with a lid, like a dutch oven cast iron pot or stockpot (4 or 5 quart pot)
parchment paper

Ingredients

¼ cup (60 grams) sourdough starter discard or fed 12-24 hours prior *see notes below
1½ cups (350 grams) warm filtered water (95º to 100º F)
4 ¼ cups (500 grams) bread flour
1 ½ teaspoon (9 grams) sea salt
2 jalapeno peppers, membranes and seeds removed, minced
1 cup (4 ounces or 100 grams) cheddar cheese, shredded or 1/4" cubes

Instructions

In a large bowl, add the sourdough starter. Mix in warm, filtered water, stirring until dissolved. Add bread flour and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Wet your hands, and finish mixing dough by hand. Cover the sourdough with a clean, damp kitchen towel and let the dough rest for 30 minutes.
Lightly flour your countertop. Pull the dough from the bowl with a dough scraper or by hand onto the countertop. Stretch and fold the dough for 15 seconds (see video below): grab the edge of the dough and bring it straight up it about 4 inches and tuck it into the center of the dough. Then, turn the dough 1/4 a turn. Continue this process until the dough has come full circle and tightened.
Return the dough to the bowl and cover with a damp towel (or plastic wrap if you live in a dry area). Let it rise overnight. or about 8 hours at room temperature or a warm location (between 72º and 80ºF degrees to ferment). See the chart below in the notes for sourdough rising times.
Do not refrigerate the dough.
The next morning, or after the fermentation rise, lightly flour your countertop and pull the dough from the bowl. Stretch the dough and add the minced jalapeno and cheddar cheese on top of the dough. Perform another set of stretches and folding, like you did before. The fillings should be enclosed within the dough when you are done.
Let the dough rest for 10 minutes.
Line a medium bowl with a floured towel, or use a banneton bowl with a linen cover and dust it heavily with flour. Add the dough to the bowl and shake it so it settles evenly.
Let dough rise in it for 30 - 60 minutes.
Preheat your oven to 450º (without the Dutch oven pot). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid. Do not preheat the pot.
Place the covered pot into the oven and bake covered for 30 minutes. Remove the lid from the pot and bake for 20 minutes. Using oven mitts, carefully remove the bread from the pot and bake it directly on the oven rack for 5-10 minutes to crisp the exterior.
Let cool at least 1 hour before slicing and serving.

Video

Notes

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the fermented yeast will not rise overnight.

Ideas for keeping dough warm for the bulk rise:
Place the bowl in the oven with the door propped open and the light on to create a slightly warmer climate without actually turning the oven on.
Use a heated mat (like those used for germinating seeds) for rising.
Use the “proof” setting of your oven (I set mine at 85ºF) and set a timer. This will speed up the rising process, so check it at 4 and 6 hours.
If there is a sunny room in the house that stays warm, keep the dough covered in that area.
Can I make this recipe without a cast iron dutch oven? Yes, a heavy oven-safe pot with a tight-fitting lid will work. Use one about 9" to 10" in diameter and 6" high.

Overnight rising guidelines:

*Rising times will vary according to your room temperature and humidity

80ºF about 4-5 hour

75ºF about 6-7 hours

70ºF about 8-9 hours

For temperatures under 70ºF, it can take up to 12 hours or more

Learn the essentials of sourdough proofing with our helpful tips to get that ideal texture and rise.

Troubleshooting:

My dough did not double in size overnight.

If your starter is active (it doubles in size 4-6 hours after feeding) and was fed within 12-24 hours of starting the recipe, your sourdough might not be warm enough during the overnight rise.
Find a warm place (ideally 75º- 80º F) like a cool oven with the light on, a warm window, or above the refrigerator or dryer to set the bread for 2 hours. Then continue with the recipe.

How can I keep the bottom of my bread from turning brown?

I use a 9" round Silpat silicone sheet in my dark-bottomed cast iron post. Place it in the bottom of your pot. Or add a layer of foil and an extra layer of parchment paper to protect the bottom of the dough.
Dutch ovens that are darker in color tend to brown the bottom of the bread more.

How will I know if my sourdough bread is done baking?

If you're unsure if the bread is fully baked, its internal temperature should be around 195º —200ºF.

Storing Instructions:

See our article on How to Store Sourdough Bread for the best ways to keep your loaf fresh.
For longer-term storage, freeze your loaf. Place it in an airtight zipper bag and keep in the freezer for up to 3 months. Let it thaw at room temperature, then slice and enjoy.

Nutrition