That sounds amazing — spicy, cheesy, tangy goodness all in one loaf. Are you looking for a recipe to bake it yourself, tips for tweaking it, or are you just in the mood to talk about it (because honestly, same)?
If you’re baking, here’s a solid base recipe to get started:
Jalapeño Cheddar Sourdough Bread
🌾 Ingredients:
-
500g bread flour
-
100g active sourdough starter
-
350g water (room temp)
-
10g salt
-
1–2 jalapeños, finely chopped (seeds removed for less heat)
-
150g sharp cheddar, cubed or shredded (your call)
-
Optional: A pinch of garlic powder or smoked paprika for flavor depth
🛠️ Instructions:
-
Mix & Autolyse (30-45 mins)
Combine flour and water. Mix until no dry flour remains. Cover and let sit for 30–45 minutes. -
Add Starter & Salt
Mix in the starter and salt until fully incorporated. -
Bulk Fermentation (3–5 hours)
Every 30 minutes, perform a set of stretch and folds. After the second set, add the jalapeños and cheddar during the folds to distribute evenly. -
Shape & Proof
Shape into a boule or batard. Place in a floured banneton or bowl. Cover and cold proof in the fridge overnight (8–12 hrs). -
Bake (Next Day)
Preheat oven to 475°F (245°C) with Dutch oven inside.
Score the dough, transfer into the Dutch oven. Bake:-
20 minutes with the lid on
-
20–25 minutes with lid off, until golden brown and cheesy bits are crisp
-
-
Cool Completely (if you can wait…)
