Jalapeño-Cheddar Sourdough Bread
The key to this bread is layering the jalapeños and cheese into the dough during the stretch and fold process. This distributes them throughout the loaf so you get pockets of spicy, cheesy goodness in every slice. It's a relatively high-hydration sourdough, which gives it a nice open crumb that works really well with the inclusions.
Ingredients
For the Levain (prepare the night before)
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup water
- 1 tablespoon ripe sourdough starter
For the Main Dough
- 4 3/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup whole rye flour
- 1 1/2 cups shredded sharp cheddar and Monterey Jack cheese mix
- 2 medium jalapeños finely diced
- 2 1/2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- 2 1/2 cups water divided
- 2 3/4 teaspoons Diamond Crystal kosher salt
- All of the ripe levain
Instructions
- Mix levain ingredients, cover and let ripen at room temperature overnight.
- Mix flours with 2 1/4 cups water, rest 30 minutes.
- Add maple syrup, levain, salt and remaining water. Knead 5 minutes until smooth.
- Bulk ferment 3.5 hours at room temperature with three sets of stretch and folds.
- During first fold (30 minutes in), layer in cheese and jalapeños while folding dough from all sides.
- Complete two more gentle folds at 30-minute intervals.
- Divide dough in half, preshape into rounds, rest 30 minutes.
- Shape into boules, place seam-side up in proofing baskets.
- Refrigerate overnight.
- Preheat oven to 450F with Dutch oven inside.
- Score loaf and transfer to hot Dutch oven on parchment.
- Bake covered 20 minutes, then uncovered 30 minutes until deeply colored.
- Cool on wire rack minimum 2 hours before slicing.
Notes
Makes 2 loaves. Second loaf can be baked immediately after the first or held in fridge up to 24 hours.
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