Cheddar Jalapeno Sourdough Loaf

The Cheddar Jalapeno Sourdough Loaf is a deliciously tangy and flavorful bread combining Sourdough‘s rich, robust taste with the sharpness of aged cheddar cheese and the spicy kick of fresh jalapenos. Furthermore, this loaf boasts a crusty, golden-brown exterior with a chewy, airy interior marbled with gooey pockets of melted cheese and bursts of jalapeno heat. Finally, this loaf is hard to beat whether you serve slices smeared with butter, as a side to juicy barbeque, or as a vehicle for a sandwich!

Cheddar Jalapeno Sourdough Loaf Ingredients

• Organic Bread Flour
• Active Sourdough Starter
• Warm Water
• Pink Salt
• Shredded Cheddar Cheese
• Fresh Jalapenos, Diced

Crafting the Cheddar Jalapeno Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
   • Note: Only combine 1 c. of cheese and jalapenos.
2. Next, turn the mixer on to speed 2 until the dough begins to form, then increase the speed to 4.
3. Then, turn the mixer off when the dough pulls away from the sides of the mixing bowl.
4. Finally, remove the dough and place it into a lightly oiled or Banneton Bowl.

Add the Ingredients Into a Bosch Universal Mixer

Mix the Dough Until It Pulls Away from the Sides of the Bowl

Place the Dough Into a Lightly Oiled or Banneton Bowl

Stretching, Folding, and Rising

1. First, let the dough sit in the bowl for about 30 minutes to absorb the moisture.
2. Next, form the dough into a ball and place it back into the bowl with a kitchen towel over the top.
3. Then, let the dough rise for one hour.
4. Next, remove the dough from the bowl and gently flatten it on the counter.
5. Then, pull the edges of the dough into the middle and then roll it into a ball.
6. Next, place the dough back into the bowl, drape the bowl with a kitchen towel, and let it rise for another hour.
7. Then, repeat steps 4-6 at the second and third hour mark.
8. Finally, once the dough has doubled in size, it’s time to laminate!

Place the Dough Into a Ball; Rest for 30 Minutes

Form the Dough Into a Ball; Place a Kitchen Towel Over the Top; Rise

Stretch, Fold, and Re-Ball; Rise

Allow the Dough to Rise Until Doubled in Size

Laminating the Cheddar Jalapeno Sourdough Loaf Dough

1. First, remove the bulked dough from the bowl and divide it in half using a bench scraper or sharp knife.
2. Next, flatten both sections of the loaf dough onto the counter.
3. Then, sprinkle 1/4 c. cheese and jalapenos over the top of each dough.
4. Next, take one of the doughs and fold the sides into the middle. Roll the dough into a ball, and place it back into a lightly oiled bowl.
5. Then, repeat step 4 with the second dough.
6. Finally, let the dough rise for at least 30-60 minutes before baking.

Remove the Bulked Dough; Flatten the Dough

Sprinkle the Cheese and Jalapenos On Top of the Dough

Pull the Sides of the Dough to the Center; Roll Into a Ball

Scoring the Cheddar Jalapeno Sourdough Loaf

1. First, preheat the oven to 450 degrees Fahrenheit, and place two Dutch Ovens into the oven to preheat.
2. Next, rip two sheets of parchment paper and place them on the counter.
3. Then, carefully remove each loaf of dough and ensure it is balled and as round as possible.
4. Next, place the ball of dough onto the parchment paper.
5. Then, lightly dust the top of the loaf of dough with flour and score it using a bread lame.
6. Finally, sprinkle the top of the dough with cheddar cheese (and fresh jalapenos if you choose).

Baking and Cooling the Cheddar Jalapeno Sourdough Loaf

1. First, remove the preheated Dutch Ovens from the preheated oven.
2. Next, carefully place each loaf of scored dough into the Dutch Ovens. Place the lid over the top.
3. Then, place the Dutch Oven back into the preheated oven, and bake the loaves for 22-25 minutes.
4. Next, remove the lids from the Dutch Ovens and lower the oven temperature to 435 degrees Fahrenheit.
5. Then, bake the bread, uncovered, for 18-20 minutes, or until the top is golden brown.
6. Finally, remove the baked bread from the oven and place each loaf onto a wire rack to cool, completely.

Serving the Cheddar Jalapeno Sourdough Loaf

1. Once the Cheddar Jalapeno Sourdough Loaf has cooled completely, slice the loaf in half using a Serrated knife.
2. Next, turn each half of the dough onto the flat side and slice into 1 to 2-inch slices.
3. Then, place the slices of bread onto a wooden or breadboard.
4. Finally, serve the Cheddar Jalapeno Sourdough Loaf with butter, cream cheese, and jam, as a vehicle to a sandwich, or as a side for juicy and tender barbeque.

Storing the Cheddar Jalapeno Sourdough Loaf

To store the Cheddar Jalapeno Sourdough Loaf, ensure the loaf is sliced, completely. Place the slices into an airtight container and on the counter for up to 3 days. On the other hand, you can freeze the slices and store them for up to 3 months. Toast the slices in a toaster to warm and serve.

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Cheddar Jalapeno Sourdough Loaf

Yield: 2 Loaves

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 6 hours 55 minutes

The Cheddar Jalapeno Sourdough Loaf is a deliciously tangy and flavorful bread combining Sourdough's rich, robust taste with the sharpness of aged cheddar cheese and the spicy kick of fresh jalapenos.

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Ingredients

• 3 1/2 - 4 c. Organic Bread Flour
• 1 c. Active Sourdough Starter
• 1 3/4 c. Warm Water
• 2 tsp. Pink Salt
• 1 1/2 c. Shredded Cheddar Cheese
• 1 1/2 c. Fresh Jalapenos, Diced

Instructions

Crafting the Cheddar Jalapeno Sourdough Loaf

1. First, in a Bosch Universal Mixer, combine all of the ingredients.
2. Note: Only combine 1 c. of cheese and jalapenos.
3. Next, turn the mixer on to speed 2 until the dough begins to form, then increase the speed to 4.
4. Then, turn the mixer off when the dough pulls away from the sides of the mixing bowl.
5. Finally, remove the dough and place it into a lightly oiled or Banneton Bowl.

Stretching, Folding, and Rising

1. First, let the dough sit in the bowl for about 30 minutes to absorb the moisture.
2. Next, put the dough into a ball and place it back into the bowl with a kitchen towel.
3. Then, let the dough rise for one hour.
4. Next, remove the dough from the bowl and gently flatten it on the counter.
5. Then, pull the edges of the dough into the middle and then roll it into a ball.
6. Next, place the dough back into the bowl, drape the bowl with a kitchen towel, and let it rise for another hour.
7. Then, repeat steps 4-6 at the second and third hour mark.
8. Finally, once the dough has doubled in size, it's time to laminate!

Laminating the Cheddar Jalapeno Sourdough Loaf

1. First, remove the bulked dough from the bowl and divide it in half using a bench scraper or sharp knife.
2. Next, flatten both sections of the loaf dough onto the counter.
3. Then, sprinkle 1/4 c. cheese and jalapenos over the top of each dough.
4. Next, take one of the doughs and fold the sides into the middle. Roll the dough into a ball, and place it back into a lightly oiled bowl.
5. Then, repeat step 4 with the second dough.
6. Finally, let the dough rise for at least 30-60 minutes before baking.

Scoring the Cheddar Jalapeno Sourdough Loaf

1. First, preheat the oven to 450 degrees Fahrenheit, and place two Dutch Ovens into the oven to preheat.
2. Next, rip two sheets of parchment paper and place each of them onto the counter.
3. Then, carefully remove each loaf of dough and ensure it is balled and as round as possible.
4. Next, place the ball of dough onto the parchment paper.
5. Then, lightly dust the top of the loaf of dough with flour and score it using a bread lame.
6. Finally, sprinkle the top of the dough with cheddar cheese (and fresh jalapenos if you choose).

Baking and Cooling the Cheddar Jalapeno Sourdough Loaf

1. First, remove the preheated Dutch Ovens from the preheated oven.
2. Next, carefully place each loaf of scored dough into the Dutch Ovens. Place the lid over the top.
3. Then, place the Dutch Oven back into the preheated oven, and bake the loaves for 22-25 minutes.
4. Next, remove the lids from the Dutch Ovens and lower the oven temperature to 435 degrees Fahrenheit.
5. Then, bake the bread, uncovered, for 18-20 minutes, or until the top is golden brown.
6. Finally, remove the baked bread from the oven and place each loaf onto a wire rack to cool, completely.

Serving the Cheddar Jalapeno Sourdough Loaf

1. Once the Cheddar Jalapeno Sourdough Loaf has cooled completely, slice the loaf in half using a Serrated knife.
2. Next, turn each half of the dough onto the flat side and slice into 1 to 2-inch slices.
3. Then, place the slices of bread onto a wooden or breadboard.
4. Finally, serve the Cheddar Jalapeno Sourdough Loaf with butter, cream cheese, and jam, as a vehicle to a sandwich, or as a side for juicy and tender barbeque.

Storing the Cheddar Jalapeno Sourdough Loaf

To store the Cheddar Jalapeno Sourdough Loaf, ensure the loaf is sliced, completely. Place the slices into an airtight container and on the counter for up to 3 days. On the other hand, you can freeze the slices and store them for up to 3 months. Toast the slices in a toaster to warm and serve.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 243mgCarbohydrates: 62gFiber: 2gSugar: 1gProtein: 12g