• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spicytamarind
  • Recipes
  • Meal Plan
  • Diets
    • Gluten-free
    • Eggless Cakes and Cookies
    • Grain-free
    • Refined Sugar-free Desserts
    • Festival Food
    • Vrat/Fasting Food
    • Vegan
  • Collection
    • Indian Pickle Recipes
    • Indian pizza recipes
    • Deepavali or Diwali recipes
    • Durga puja recipes
    • Ganesh Chaturthi Recipes
    • Holiday Season Baking
  • Ingredients
  • Basics
    • Spice blends
    • Homemade rice flour
    • Homemade Butter
    • How to make Ghee at home
    • How to make thick yogurt (curd or dahi) at home
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Meal Plan
  • Diets
  • Ingredients
  • Collection
  • Basics
  • Spice blends
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Sourdough » Sourdough Cheddar and Jalapeno Bread

    Sourdough Cheddar and Jalapeno Bread

    Published: Dec 26, 2020 · by Shilpa · Leave a Comment

    FacebookTweetPinYummly
    Jump to Recipe
    Sourdough Cheddar and Jalapeno Bread

    Sourdough cheddar and jalapeno bread step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients and variations
    • Storing sourdough cheddar and jalapeno bread
    • Few things to remember when making sourdough cheddar and jalapeno bread
    • Sourdough cheddar and jalapeno bread step-by-step recipe with photos
    • Recipe card

    About this recipe

    The slight tang from the sourdough when combined with cheesy goodness and jalapeno makes a bread that is so divine. The classic combination of cheese and jalapeno make bread you will not forget. This bread cannot be missed for so many reasons - crusty, soft interior, sharpness from the cheese, and spiciness from the jalapeno.

    I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of the same with the addition of cheddar cheese and jalapeno. The cheesy goodness combined with a spicy kick from jalapeno, when baked in the naturally leavened bread, tastes so delicious.

    Sourdough Cheddar and Jalapeno Bread

    Ingredients and variations

    Sourdough starter: Make sure the starter is active and bubbly.

    Bread flour: I use bread flour to make this bread; however, you can choose any flour – for example, a combination of plain flour and whole wheat flour.

    Cheddar cheese: Cut the cheese into small cubes and add to the dough. I prefer using cheese cubes and not shredded cheese.

    Jalapeno: I used fresh jalapeno; however you may replace it with pickled jalapeno too. Remove the seeds and cut them into small pieces.

    Sourdough Cheddar and Jalapeno Bread

    Storing sourdough cheddar and jalapeno bread

    This bread can be stored like any other sourdough bread. It stays fresh at room temperature for up to 5 days. Keep the bread wrapped in a cotton bag or a clean tea towel once the bread completely cools down. On the day you slice the bread, keep the cut side down on the board and cover it with a clean tea towel. From the next day onwards, place it in a bread box or air-tight container.

    If you plan to store it beyond 3-4 days, it is best to freeze it. You can either freeze it as a whole or you can slice and freeze it. Thaw the bread overnight in the refrigerator or for a few hours at room temperature. You can freeze it for up to three months.

    Sourdough Cheddar and Jalapeno Bread

    Few things to remember when making sourdough cheddar and jalapeno bread

    1. The amount of jalapeno I added to this recipe gives a strong flavour to the dish. You can adjust this as per your preference.
    2. Make sure you cut the cheese into small cubes. If they are too big, they can be difficult to handle during stretch and fold.
    3. Handle the dough carefully while doing stretch and fold, given the cheese cubes and jalapeno may make it slightly tricky to handle.
    4. Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.
    5. It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
    6. I have made this sourdough with bread flour, but you can choose any flour – example, a combination of plain flour and whole wheat flour.

    Sourdough cheddar and jalapeno bread step-by-step recipe with photos

    1. Combine starter and water. Add flour, mix well and let it rest

    2. Add salt, cheddar cheese cubes, and jalapeno

    3. Bring together to form the dough

    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread

    4. Gently pull the dough to perform stretch and fold

    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread

    5. Continue to stretch and fold at 30 minutes interval

    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread

    6. Let the dough sit for bulk fermentation

    Sourdough Cheddar and Jalapeno Bread

    7. Dough after bulk fermentation

    Sourdough Cheddar and Jalapeno Bread

    8. To shape the dough, pick both the sides of the dough and bring to center

    9. Roll it to form a log

    10. Place in a well-dusted kitchen towel for cold proofing

    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread

    11. Next morning remove the dough from the fridge and score it once the oven is preheated. Place in the hot dutch oven and bake with the lid on

    12. Next bake without the lid

    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread
    Sourdough Cheddar and Jalapeno Bread

    13. Cool it completely before slicing

    Sourdough Cheddar and Jalapeno Bread

    Recipe card

    Sourdough Cheddar and Jalapeno Bread

    Sourdough Cheddar and Jalapeno Bread

    Sourdough Cheddar and Jalapeno BreadShilpa
    The slight tang from the sourdough when combined with cheesy goodness and jalapeno makes a bread that is so divine. This bread cannot be missed for so many reasons - crusty, soft interior, sharpness from the cheese, and spiciness from the jalapeno.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Breakfast, Main Course
    Cuisine All
    Prep Time 1 hr
    Cook Time 40 mins
    Fermentation Time 1 d
    Total Time 1 d 1 hr 40 mins

    Ingredients
      

    • 150 grams sourdough starter active, see notes
    • 450 grams bread flour
    • 325 grams filter water
    • 1 tsp salt
    • 1 cup chedda cheese cut into small cubes
    • ½ cup jalapeno cut into small pieces
    • Rice flour to dust the banneton
    Sourdough Cheddar and Jalapeno Bread

    Instructions
     

    • Combine active starter and water together
    • Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
    • Next add salt, cheddar, and jalapeno to the dough. Mix well, making sure they are incorporated well
    • Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
    • Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
    • Dust the banneton well with rice flour
    • Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
    • Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
    • Next day, place the dutch oven in the oven and preheat at 230℃ for 45 minutes
    • Take the dough out of the fridge once the oven is preheated
    • Score the dough using a blade or sharp knife
    • Place in the dutch oven and close the lid. Bake for 20 minutes
    • Take the lid off the dutch oven and bake for 20 minutes
    • Turn off the oven and let the bread sit in the oven for 15 minutes for curing
    • Cool completely, slice and serve

    Notes

    • Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking
    • Click here to see how to stretch and fold the dough
    Nutrition Facts
    Sourdough Cheddar and Jalapeno Bread
    Amount Per Serving
    Calories 186 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 10mg3%
    Sodium 255mg11%
    Potassium 56mg2%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 135IU3%
    Vitamin C 4mg5%
    Calcium 74mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

    FacebookTweetPinYummly
    Previous Post: « Sourdough Chocolate Bread
    Next Post: How to Make Tomato Puree at Home »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

    Web Stories

    Footer

    • Privacy Policy
    • Disclaimer
    • About
    • Contact

    COPYRIGHT © 2021 SPICYTAMARIND.COM.AU

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled

    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

    Non-necessary

    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

    SAVE & ACCEPT