You want bread that wakes up the room: tangy sourdough with melty cheddar and a spicy jalapeño kick. This Jalapeño Cheddar Sourdough recipe gives you a crunchy crust, open crumb, and just enough heat to be memorable without overpowering the loaf. You’ll learn ingredient prep, timing, folding technique, baking with steam, and smart storage.
Make this on a weekend and enjoy slices with butter, soup, or tacos. The instructions are clear, time-stamped, and written so you can start right away.
What You'll Need (ingredients + tools)
Ingredients
- Active sourdough starter: 100 g (fed and bubbly)
- Bread flour: 500 g
- Water: 350–380 g (70–76% hydration; adjust based on flour)
- Salt: 10 g
- Sharp cheddar: 150 g, cubed
- Fresh jalapeños: 2–3 medium, seeded and diced (adjust for heat)
- Optional: 1 tsp olive oil for brushing
Tools
- Dutch oven or baking stone
- Bench scraper
- Digital scale
- Proofing basket or bowl lined with linen
- Sharp knife
Tip: Use a 100 g starter that doubles in 4–6 hours at room temp. If your starter is slow, give it extra time.
Preparing Your Ingredients
- Chop jalapeños into small 1/4-inch dice to distribute heat evenly.
- Cube cheddar into 1/2-inch pieces so it pockets in the crumb.
- Measure water and flour on a digital scale for accuracy.
- If your flour is old, add 10–20 g extra water; different flours absorb differently.
Quick safety tip: If you want milder bread, remove seeds. For more heat, reserve 1 sliced jalapeño for topping.
Step-by-Step Instructions (mixing, folding, shaping, baking)
- Mix (10 minutes)
- In a large bowl, combine 500 g flour and 350 g water. Stir until shaggy. Cover and rest 30 minutes (autolyse).
- Add 100 g starter and 10 g salt. Mix until combined.
- Add mix-ins (2 minutes)
- Gently fold in 150 g cheddar and diced jalapeños until distributed.
- Bulk Fermentation (3–4 hours)
- Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours.
- Let dough rest undisturbed for the remaining time until it’s about 30% larger.
- Pre-shape and bench rest (20 minutes)
- Turn dough onto the floured board, pre-shape to a loose ball, rest 20 minutes.
- Final shape and proof (1–3 hours or overnight)
- Shape tightly, place seam-side up in a floured basket.
- Proof at room temperature 1–3 hours or refrigerate overnight for more flavor.
- Bake (45–50 minutes)
- Preheat Dutch oven to 500°F / 260°C for 45 minutes.
- Score and bake covered at 450°F / 230°C for 20 minutes. Remove lid and bake 25–30 minutes until crust is deep brown.
- Target internal temperature: 205–210°F (96–99°C).
Pro tricks
- For better oven spring, bake straight from fridge into hot Dutch oven.
- Brush with a little olive oil after baking for a softer sheen.
Serving, Storage, and Troubleshooting
Serving
- Let the loaf cool at least 1 hour before slicing so the crumb sets.
- Serve warm with butter, or use for grilled cheese or sandwiches.
Storage
- Keep at room temperature in a paper bag for 2–3 days.
- For longer storage, slice and freeze. Toast directly from frozen.
Troubleshooting
- Dense crumb? Your starter may be weak or dough was under-proofed. Check starter strength and extend bulk fermentation.
- Too spicy? Next time use 1 jalapeño or remove seeds.
- Soggy bottom? Bake a few minutes longer or use a baking stone.
Which variation will you try? Add caramelized onions, swap pepper jack for cheddar, or fold in cilantro for a fresh note.
You just learned how to make Jalapeño Cheddar Sourdough with clear steps, timings, and storage tips. Pin this guide for your next baking day, save it for later, and share with friends who love bold bread. Which tip will you try first? Ready to make this happen? Let's do it!