Jalapeño Cheddar Sourdough Bread

A flavorful sourdough bread with a spicy kick from jalapeños and a cheesy goodness from cheddar. Perfect for sandwiches, toast, or enjoying on its own.

Prep Time

30 minutes

Total Time

24-30 hours (including fermentation)

Calories

228 kcal

Difficulty

Medium

Equipment

7 items

Cost

£0.32/serving

Meal Type:

Breakfast•Lunch•Dessert•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

150gactive sourdough starter(100% hydration)

£1.50

350gwarm water(85-90°F)

500gbread flour

£0.60

10gsalt

£0.02

100gshredded sharp cheddar cheese

£1.20

2jalapeños, seeded and finely chopped(adjust to your spice preference)

£0.50

Total Cost

£3.82

£0.32 per serving

Instructions

1.
Autolyse: In a large mixing bowl, combine the bread flour and warm water. Mix until just combined, forming a shaggy dough. Cover and let rest for 30 minutes.
2.
Combine Ingredients: Add the active sourdough starter and salt to the autolysed dough. Mix well using your hands or a dough scraper until fully incorporated.
3.
Bulk Fermentation: Cover the bowl and let the dough bulk ferment for 4-6 hours at room temperature (70-75°F), performing stretch and folds every 30-60 minutes for the first 2-3 hours. The dough should almost double in size.
4.
Add Cheese and Jalapeños: Gently fold in the shredded cheddar cheese and chopped jalapeños into the dough, ensuring they are evenly distributed.
5.
Shape the Dough: Gently shape the dough into a round or oval. Place it in a well-floured proofing basket (banneton), seam-side up.
6.
Proofing: Cover the basket and refrigerate for 12-18 hours for a cold proof. This develops flavor and makes scoring easier.
7.
Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
8.
Score and Bake: Carefully remove the hot Dutch oven from the oven. Line it with parchment paper. Gently invert the dough from the proofing basket into the Dutch oven. Score the top of the dough with a sharp knife or lame.
9.
Bake Covered: Cover the Dutch oven and bake for 20 minutes.
10.
Bake Uncovered: Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
11.
Cool: Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (94g)

228 kcal / 955 kJ

Carbs

36g

14% of RDA

Fat

9% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

1 g

1% of RDA

Sodium

322 mg

14% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use high-quality bread flour for best results.

Adjust the amount of jalapeños to your preferred level of spiciness.

If you don't have a Dutch oven, you can bake the bread on a baking stone. Place a baking sheet with water on the rack below to create steam.

Make sure your sourdough starter is active and bubbly before using it.

The longer the cold proof, the more sour the bread will be.

Allow the bread to cool completely before slicing to prevent a gummy texture.

Cooking Equipment

Large mixing bowl

Kitchen scale

Dough scraper

Proofing basket (banneton)

Dutch oven or baking stone

Parchment paper

Sharp knife or lame

Wine Pairings

No wine pairing suggestions available for this recipe.

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