Sourdough is great. Add cheddar and jalapeño? Next level.
Tangy, crusty sourdough. Pockets of sharp cheddar. Spicy jalapeño in every bite. 1 day. Make it. Toast it. Slather it with butter.
Step-by-Step Instructions
Mix the Dough
Whisk starter and warm water in a large bowl. Add flour and salt. Mix until shaggy dough forms.
Cover. Let rest 30 minutes (autolyse).
Add the Goodies
Gently fold cheddar and jalapeños into the dough.
Bulk Fermentation
Cover. Let rise at room temperature 4-6 hours, performing 4 stretch-and-folds every 30 minutes for first 2 hours.
Dough should double and have bubbles on top.
Shape and Cold Proof
Turn dough onto floured surface. Shape into a round boule.
Place in a floured proofing basket or bowl lined with towel. Cover. Refrigerate 8-12 hours (overnight).
Preheat and Bake
Preheat oven with Dutch oven to 450°F (230°C).
Turn dough onto parchment. Score top with a lame or knife.
Transfer to hot Dutch oven. Cover. Bake 20 minutes. Uncover. Bake 25-30 minutes more until deep brown and internal temp hits 205-210°F (96-99°C).
Cool and Serve
Cool completely on wire rack (at least 1 hour). Slice. Toast. Slather with butter.
Summary
Prep Time: 30 minutes | Fermentation: 4-6 hours + overnight | Bake: 45-50 minutes | Total Time: ~1 day
Yield: 1 loaf
Difficulty: Medium (needs starter)
Storage Notes
Room Temp:
Store cut-side down or in a bread bag for 3-4 days.
Freezer Friendly:
Freeze sliced loaf for 3 months. Toast from frozen.
Pro Tip:
- Use sharp cheddar. Mild cheddar gets lost in the sourdough tang.
