Ingredients
Scale
- 100 grams active sourdough starter
- 350 grams warm water
- 500 grams bread flour
- 10 grams salt
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 1/3 to 1/2 cup diced fresh or pickled jalapeños
Instructions
- In a large mixing bowl, mix the active sourdough starter and warm water together.
- Incorporate the bread flour until a shaggy dough forms, then cover and let it rest for 30 minutes.
- Add salt and knead it into the dough thoroughly.
- Execute a series of stretch and folds every 30 minutes for about 2 hours.
- During a later stretch-and-fold session or lamination, blend in the shredded cheddar and diced jalapeños.
- Allow the dough to bulk ferment until it rises around 50% and is puffy and bubbly.
- Transfer the dough to a lightly floured surface and shape it into a round or oval loaf.
- Put the shaped loaf seam-side up in a floured banneton, cover it, and refrigerate overnight.
- Preheat the oven and Dutch oven to 450°F for 30 to 45 minutes.
- Carefully flip the cold dough onto parchment paper and score the top with a knife.
- Place the scored loaf into the hot Dutch oven, cover it, and bake for 20 minutes.
- Remove the lid, lower the oven temperature to 425°F, and bake for an additional 20 to 25 minutes.
- Allow the bread to cool on a wire rack for at least 1 hour before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the sourdough starter is active to ensure proper rise.
You can adjust the amount of jalapeños based on your heat preference.
This bread pairs wonderfully with soups and stews.
- Prep Time: 480 minutes
- Cook Time: 525 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg