Jalapeno Cheddar Sourdough

This jalapeno cheddar sourdough recipe is one of our favorites!!

Jalapeno Cheddar Sourdough

• 150 grams active starter
• 300 grams warm water
• 10 grams salt
• 460 grams flour (I like half all-purpose and half bread flour)
• 1/2 cup chopped jalapenos (I used bottled)
• 1/2 cup cheddar cheese
• 1-2 tbsp Everything But The Bagel seasoning

Mix the starter, water, salt, and flour together well. Knead in the bowl for about 5 minutes using the dough hook. Pour into a large bowl, and cover loosely. After 10 minutes stretch knead with wet fingers. Repeat 3 times every 45 minutes or until the desired bread structure is reached. Cover and let sit until double in size (6-8 hours).

Gently pour the dough onto a floured surface and roll it out into a rectangle. Sprinkle dough with jalapenos, cheese, and seasoning. Fold into thirds. Sprinkle with more jalapenos, cheese, and seasoning, fold into thirds again, and then form into a ball. Place into well-floured banneton and cover (ugly side up!). Let rise 1-2 hours. Then place in the refrigerator for 12 hours.

Preheat oven to 500 degrees.

Remove the dough from the refrigerator and flip the dough onto parchment, dust with additional flour, and score.

Place dough on parchment into dutch oven and place into the oven, immediately reduce temperature to 425. Bake for 25 minutes. Remove the lid and bake for 20 minutes. Then, lift bread and parchment out of the Dutch oven and place directly onto the oven rack. Bake for an additional 5-10 minutes until nicely browned all over. Remove bread from oven and place in cooling rack to cool.

Let cool before slicing.

Note-I place a sheet pan on the rack below my Dutch oven. This helps keep the bottom of the bread from getting too brown.