Sourdough Jalapeño Cheddar Bread: A Flavorful Baking Adventure

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Baking sourdough bread is a delightful and rewarding experience that combines art, science, and a bit of patience. Today, I'll share with you a recipe that adds a spicy twist to your classic sourdough loaf: Sourdough Jalapeño Cheddar Bread. This recipe infuses the bread with the bold flavors of jalapeños and plant-based cheddar cheese, creating a delicious and unique loaf that's perfect for any occasion.

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Ingredients:

90g sourdough starter

300g filtered water

450g bread flour

10g salt

75g jalapeños, sliced (fresh or pickled)

7 oz plant-based cheddar cheese cubes

Method:

Step 1: Combine Ingredients

In a large bowl, add the sourdough starter, filtered water, bread flour, and salt. Mix the ingredients together until a shaggy dough forms. The dough will look rough and not fully combined, but that's okay. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This resting period allows the flour to hydrate, making it easier to work with later.

Step 2: Stretch and Fold

After the initial 30-minute rest, perform the first stretch and fold. This technique helps to develop the gluten in the dough, giving it structure and strength. To do this, grab one side of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl and repeat this process until you have stretched and folded all four sides of the dough. Cover the bowl again and let it rest for another 30 minutes. Repeat the stretch and fold process two more times, allowing the dough to rest for 30 minutes between each session.

Step 3: Incorporate Jalapeño and Cheese

On the last stretch and fold, add the sliced jalapeños and plant-based cheddar cheese cubes to the dough. To ensure even distribution, add half of the jalapeños and cheese, perform a stretch and fold, then add the remaining jalapeños and cheese and do another stretch and fold. This method helps to evenly distribute the flavorful additions throughout the dough. Cover the bowl and let the dough rest for 1 hour.

Step 4: Shape the Dough

Lightly flour your work surface and place the dough on it. Shape the dough into an oval loaf by gently pulling the sides of the dough towards the center and then rolling it to form a tight oval shape. Be careful not to deflate the dough too much during this process.

Step 5: Proof Overnight

Place the shaped dough into a lightly floured banneton or a bowl lined with a floured kitchen towel, seam side up. Cover it with a plastic wrap or a damp towel and refrigerate overnight. This slow, cold fermentation process enhances the flavor and texture of the bread.

Step 6: Preheat the Oven

The next day, preheat your oven to 450°F (232°C). If you have a Dutch oven, place it inside the oven to preheat as well. The Dutch oven will create a steamy environment, which is essential for achieving a crispy crust.

Step 7: Prepare the Dough for Baking

Take the dough out of the refrigerator and turn it out onto a piece of parchment paper. Score the top of the dough with a sharp knife or a lame. You can get creative with your scoring patterns, which allows the bread to expand properly during baking and gives it an attractive appearance.

Step 8: Bake the Bread

Carefully place the dough into the preheated Dutch oven. Reduce the oven temperature to 425°F (218°C). Bake the bread with the lid on for 30 minutes to trap the steam inside, which helps to create a beautiful crust. After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.

Allow the bread to cool completely on a wire rack before slicing. This Sourdough Jalapeño Cheddar Bread is perfect for sandwiches, as an accompaniment to soups and salads, or simply enjoyed on its own. The combination of spicy jalapeños and savory cheddar cheese makes each bite a flavorful experience. Happy baking!

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