Jalapeño Cheddar Sourdough

Ingredients

Levain (build night before)

The heart of your sourdough

• 50g (3 tbsp) Active sourdough starter
• 100g (scant ½ cup) Water (80-85°F / 27-29°C)
• 100g (¾ cup) Bread flour

Dough

Simple ingredients, extraordinary results

• ~250g (all) Levain (all of it)
• 350g (1½ cups) Water (80-85°F / 27-29°C)
• 500g (4 cups) Bread flour
• 10g (1¾ tsp) Fine sea salt

Inclusions

The star ingredients

• 115g (1 cup) Sharp cheddar cheese, shredded
• 85g (¾ cup) Sharp cheddar cheese, cut into ½" cubes
• 85g (⅓ cup drained) Pickled jalapeños, drained, patted dry, roughly chopped

Total flour: 500g

Hydration: 70%

Pro tip: Shred your own cheese! Pre-shredded cheese has anti-caking agents that prevent proper melting. Sharp yellow cheddar gives the best flavor and that beautiful golden color.

Equipment

Method

Build Your Levain (8-10 hours fermentation)

The levain is a small batch of active starter that will leaven your entire loaf. Build it the night before so it's ready in the morning.

1. Combine starter and water. Mix 50g active sourdough starter with 100g water (80-85°F) in a clean jar.
2. Add flour. Add 100g bread flour and stir until combined. The mixture will be thick and paste-like.
3. Rest overnight. Cover loosely and let sit at room temperature overnight (8-10 hours). It should be bubbly, domed, and doubled by morning.

Wait: 8-10 hours

Tip: Your levain is ready when it's doubled, domed on top, and full of bubbles. Try the float test: a spoonful should float in water.

Mix & Autolyse (45 minutes rest)

Combine your levain with water and flour for the autolyse. This rest period hydrates the flour and begins gluten development.

1. Dissolve levain. In a large bowl, add 350g water (80-85°F) and dissolve all of your levain into it. It should break apart easily.
2. Add flour. Add 500g bread flour and mix with your hands until no dry flour remains. The dough will look shaggy and rough.
3. Autolyse rest. Cover and let rest for 45 minutes. This autolyse develops gluten without effort.

Wait: 45 minutes

Tip: The autolyse makes the dough much easier to work with. After the rest, it should feel smoother and more extensible.

Add Salt & Develop Strength (5 minutes mixing, 30 minutes rest)

Incorporate salt and begin building gluten structure through mixing.

1. Add salt. Sprinkle 10g salt over the dough.
2. Incorporate salt. Pinch and fold the dough repeatedly for about 5 minutes until the salt is fully incorporated and the dough starts to tighten up.
3. Rest. Cover and rest for 30 minutes before starting folds.

Wait: 30 minutes

Tip: The dough will feel tighter after incorporating salt. This is normal—salt strengthens the gluten network.

Stretch & Folds with Inclusions (3 sets, 30 minutes apart)

Build strength through stretch and folds and incorporate the cheese and jalapeños.

1. First fold. Wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4 times total.
2. Test dough strength. Before adding inclusions, make sure the dough is strong enough. It should stretch without tearing. If it tears, do another set of folds and wait 30 minutes.
3. Add half inclusions (second fold). Add half the shredded cheese, cubed cheese, and jalapeños. Fold them in gently with another round of stretch and folds. Rest 30 minutes.
4. Add remaining inclusions (third fold). Add the remaining cheese and jalapeños. Fold in with final stretch and folds. The dough should feel smooth, strong, and slightly puffy.

Wait: 1.5 hours

Tip: Add inclusions gradually after the dough has developed enough strength. If you add them too early, the dough will tear.

Bulk Fermentation (3-4 hours at room temperature)

Let the dough bulk fermentation at room temperature. This is where flavor develops and the dough gains strength.

1. Monitor fermentation. Cover and let ferment at room temperature (75-78°F). Watch for 50-75% volume increase, visible bubbles, and dome formation.
2. Check readiness. The dough is ready when it's grown 50-75%, looks puffy with bubbles on the surface, and springs back slowly when poked.

Wait: 3-4 hours

Tip: Trust what you see over the clock. In a warm kitchen, bulk may finish in 3 hours. In a cold kitchen, it may take 5+ hours.

Shape the Dough (Create tension for oven spring)

Good shaping creates the surface tension that gives you beautiful oven spring and that signature ear.

1. Pre-shape. Turn dough out onto a lightly floured surface. Preshape into a round by pulling edges toward the center, creating tension on the surface.
2. Bench rest. Let rest 20 minutes uncovered (bench rest). This relaxes the gluten for final shaping.
3. Final shape. Flip the dough so smooth side is down. Fold edges to center again, creating a tight ball. Flip over and drag across the counter using a bench scraper to build surface tension.
4. Into banneton. Place seam-side up in a well-floured banneton. Some cheese may poke out—that's perfectly fine.

Tip: Don't worry about cheese poking through the surface. It will caramelize beautifully during baking.

Cold Proof (Retard) (8-24 hours in refrigerator)

The cold proof develops flavor and firms up the dough for easier scoring. Bake straight from the fridge.

1. Initial room temp proof. Cover the banneton with plastic wrap or a shower cap. Let rest at room temperature for 1 hour.
2. Refrigerate overnight. Transfer to refrigerator for 8-24 hours. The longer the cold retard, the more complex the flavor.
3. Preheat before baking. When ready to bake, preheat your oven to 475°F (245°C) with your Dutch oven inside for at least 45 minutes.

Wait: 8-24 hours

Tip: The cold proof is where the magic happens. Longer proofs (up to 24 hours) develop more complex, tangy flavor.

Score & Bake (35-40 minutes at 475°F)

Score decisively and bake in a preheated Dutch oven for the best oven spring and crust.

1. Prepare loaf. Turn loaf out onto parchment paper. Scoring the top with a lame or sharp knife—one deep slash works great. The cheese may fight your blade.
2. Load Dutch oven. Carefully remove hot Dutch oven, lower in the loaf (parchment and all), and cover with lid.
3. Steam bake. Bake covered for 20 minutes. The trapped steam allows maximum oven spring.
4. Finish bake. Remove lid and continue baking 15-20 minutes until deep golden brown with caramelized cheese on the crust. Internal temp should reach 200-205°F.
5. Cool completely. Transfer to wire rack and cool for at least 1 hour before slicing. The crumb is still setting inside.

Tip: Score decisively—the cheese and jalapeños will resist your blade. Don't hesitate, just commit to the cut.

Shaping

This recipe produces a classic round boule. The cheese may poke through—that's a feature, not a bug.

Boule (Round Loaf) (recommended)

The classic shape for this recipe. Works perfectly with Dutch ovens and baking shells.

1. Pre-shape. After bulk fermentation, gently turn the dough onto a lightly floured surface.
2. Build tension. Pull edges toward the center, creating tension on the surface. Let rest 20 minutes.
3. Final shape. Flip smooth-side down, fold edges to center, flip over, and drag across counter with bench scraper to build surface tension.
4. Into the basket. Place seam-side up in a well-floured banneton. The seam becomes the bottom after flipping.

Proof test: The poke test: Gently poke the dough with a floured finger. If it springs back slowly and leaves a slight indent, it's ready. If it springs back fast, give it more time.

Baking

The covered phase traps steam for oven spring. The uncovered phase develops color and caramelizes the cheese.

Oven: 245°C / 475°F. Internal temperature when done: 93-96°C / 200-205°F.

Dutch Oven or Baking Shell (recommended)

The trapped steam creates incredible oven spring and that signature crackly crust. No additional steam needed.

Equipment: Dutch oven, combo cooker, or Brød & Taylor Baking Shell

1. Transfer the dough. Remove the dough from the fridge, transfer it to parchment paper, and scoring the top using a lame or sharp knife.
2. Load the dough. Using the parchment, carefully lower the dough into the preheated baking vessel.
3. Bake covered. Cover and bake for 20 minutes. The lid traps steam from the dough itself—no additional water needed.
4. Bake uncovered. Remove the lid and bake for 15-20 minutes more until the cheese is caramelized and the crust is deep golden brown.
5. Cool completely. Let the loaf cool for at least 1 hour before slicing. The crumb is still setting inside.

Baking Sheet with Steam

Bake on a sheet or stone with added steam for a slightly thinner crust. Requires manual steam injection.

Equipment: Baking stone or sheet, steam pan

1. Preheat with steam pan. Preheat oven to 475°F (245°C) with a baking stone or sheet on the middle rack and an empty cast iron pan or steam tray on the bottom rack. Preheat for at least 45 minutes.
2. Prepare the loaf. Remove the dough from the fridge, transfer it to parchment paper, and scoring the top using a lame or sharp knife.
3. Load and add steam. Slide the loaf (on parchment) onto the hot stone or sheet. Immediately pour 1 cup of boiling water into the steam pan and close the oven door quickly. You can also spray the oven walls with water.
4. Steam bake. Bake with steam for 20 minutes. Keep the door closed to trap moisture.
5. Vent and finish. Carefully remove the steam pan (use oven mitts!) or crack the oven door to vent steam. Bake for another 15-20 minutes until the cheese is caramelized and internal temp reaches 200-205°F.
6. Cool completely. Transfer to a wire rack and cool for at least 1 hour before slicing.

Note: The cheese on the surface will caramelize and create crispy, golden spots—this is the best part!

Storage

• Room temperature: Best the day it's baked. Keeps at room temperature, cut-side down, for 2-3 days.
• Frozen: Slice and freeze for up to 3 months. Toast frozen slices directly—it makes incredible grilled cheese!

Do NOT refrigerate—it accelerates staling. The acidity from sourdough helps it keep longer than commercial yeast bread.

Frequently Asked Questions

Can I use fresh jalapeños instead of pickled?

Yes, but seed them completely for mild heat and dice them finely. Pat them VERY dry with paper towels, as fresh peppers release more moisture. Pickled jalapeños are preferred because they have consistent heat and incorporate better.

Why do you use both shredded AND cubed cheese?

The shredded cheese integrates throughout the dough for consistent cheesy flavor. The cubed cheese creates those irresistible pockets of melty, gooey cheese. It's the best of both worlds!

Can I use pre-shredded cheese?

I don't recommend it. Pre-shredded cheese has anti-caking agents that prevent proper melting. Shred your own cheese for the best texture and flavor.

My dough is tearing when I add the cheese. What's wrong?

The gluten isn't strong enough yet. Do more stretch and folds before adding inclusions. The dough should be smooth and stretchy without tearing.

How do I adjust the heat level?

For milder: Use 'tamed' pickled jalapeños or reduce to ¼ cup. For spicier: Add 1 tablespoon jalapeño brine to the dough, or include some seeds.

My starter doesn't seem active. Can I still make this?

No—an inactive sourdough starter is the #1 cause of dense, flat loaves. Your starter should double within 4-6 hours of feeding and pass the float test before using.

Can I skip the cold proof?

You can, but I don't recommend it. The cold proof develops flavor and firms up the dough for easier scoring. If you must skip it, proof at room temperature for 1-2 hours until the poke test passes.

Nutrition

Per serving (1 slice (about 75g)): 195 calories, 28g carbohydrates, 8g protein, 6g fat, 1g fiber, 310mg sodium. Makes 12 slices servings.