Cheddar Jalapeño Sourdough Bread
Cheesy, spicy, soft, and utterly irresistible — this cheddar jalapeño sourdough has been one of the most loved loaves from my home bakery. It’s the kind of bread that disappears at breakfast, lunch, or dinner (and yes, even as a late-night snack). Baked using my viral Two Pan Method — no Dutch oven needed — this loaf packs bold flavor and cozy comfort in every bite.
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Ingredients:
90g (~ ½ cup) active sourdough starter
328g (~ 1⅓ cups + 1 tablespoon) water
472g (~ 3¾ cups) all-purpose flour
9g (~ 1½ teaspoons) salt
2-3 Sliced jalapeño peppers (seeds and all)
~ 150 grams of cheddar cheese
Instructions:
In a bowl, stir together the starter and water. Add the flour and salt. Mix with a fork, then finish bringing it together by hand into a shaggy dough. Cover and let it rest for 30 minutes. Then perform a set of coil folds. Repeat this 3 more times, spacing them out every 30 minutes.
After your final fold, cover the dough and let it ferment at room temperature until it’s light and puffy. This could take anywhere from 3 to 8 hours depending on the temperature of your kitchen and the strength of your starter.
Gently turn the dough out onto your counter, being careful not to deflate it. Stretch it into a rough rectangle. Spread the sliced jalapeños and cheddar cheese generously over the surface, then fold and roll as shown in the video.
Line a 9 x 5” loaf pan with parchment paper or grease it well. Place the rolled dough into the pan, seam side down. Cover and refrigerate for 24-48 hours.
When ready to bake, preheat your oven to 500°F. Remove the dough from the fridge, score the top, and cover the pan with an identical loaf pan to trap steam.
Bake for 30 minutes. Then uncover and bake for another 15 minutes, or until golden brown. If needed, loosely cover with foil during the last 5–10 minutes to prevent overbrowning.
Transfer the loaf to a wire rack and let it cool for at least 4 hours before slicing (I know! The hardest part). Enjoy!
Happy baking, my loaves! Tag me if you make it 😋
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