Oh, homemade bread! There’s just something about that warm, crusty loaf fresh from YOUR oven, right? And let me tell you, out of all the loaves I’ve pulled out, this Irresistible Jalapeno Cheddar Sourdough Recipe To Try is seriously a game-changer. I remember the first time I made it – the kitchen filled with that tangy sourdough scent, then BAM! That little zing from the jalapenos and the gooey cheese. It’s the perfect combo of comfort and excitement in every slice.
Why This Irresistible Jalapeno Cheddar Sourdough Recipe is a Must-Try
Okay, so why should you ditch your usual bread routine for this specific Irresistible Jalapeno Cheddar Sourdough Recipe To Try? Honestly, it’s all about the flavor explosion! You get that amazing, tangy sourdough base that’s just so satisfying to make, plus the heat from the jalapenos and the pure, cheesy goodness of cheddar. It’s a flavor party in your mouth!
And compared to some sourdoughs that can be a little fussy, this one balances things out perfectly. The additions of cheese and jalapenos actually make the dough a bit more forgiving. Plus, bringing a loaf of this amazing bread to a gathering? Forget about it. Everyone will be begging you for the recipe. Seriously, the satisfaction of pulling this beauty out of the oven is unmatched!
Gather Your Ingredients for Irresistible Jalapeno Cheddar Sourdough
Alright, let’s get down to business! To whip up this amazing loaf of Irresistible Jalapeno Cheddar Sourdough, you’ll need a few key players. First off, make sure your sourdough starter is super active and bubbly – that’s the heart of your bread, so give it a good feeding beforehand! You’ll need about 150 grams of that lively starter.
Then, grab 500 grams of good bread flour – this gives you that awesome chew. For the liquid, we’re going with 350 grams of water. Don’t forget 10 grams of salt; it’s crucial for flavor and dough structure. Now for the stars of the show: 100 grams of shredded cheddar cheese – sharp is best, in my opinion! And about 50 grams of chopped pickled jalapenos. If you like it milder, just scoop out those seeds and membranes; otherwise, a little heat is totally welcome!
Step-by-Step Guide to Making Irresistible Jalapeno Cheddar Sourdough
Alright, let’s get this amazing bread in the oven! Making this Irresistible Jalapeno Cheddar Sourdough is a bit of a process, but trust me, every single step is worth it for that final, delicious loaf. Just follow along! Think of it like anything great, whether it’s a delicious bowl of homemade guacamole or some salsa – good things take a little time!
Mixing and Initial Rest
First things first: grab a big bowl. Mix your active sourdough starter, bread flour, and water. Give it a good stir until it’s all combined, then let it chill out, covered, for about 30 minutes. This little rest helps the flour soak up all the goodness!
Developing Dough Strength: Stretch and Folds
Now, add your salt. Mix it in well, then get ready for some gentle stretching! Every 30 minutes for the next couple of hours, we’re going to do some “stretch and folds.” Just grab a section of the dough, stretch it up, and fold it over onto itself. Rotate the bowl and repeat a few times. This builds up the gluten, giving you that perfect airy crumb.
Incorporating Flavor: Cheese and Jalapenos
Once your dough is feeling nice and strong, it’s time for the fun stuff! Gently fold in your shredded cheddar cheese and chopped pickled jalapenos. Be super careful here not to tear the dough too much – just a gentle folding motion will do the trick to get them distributed evenly. Think of it like tucking them into bed!
Bulk Fermentation and Shaping
Now, let that beautiful dough do its thing and bulk ferment. You want it to roughly double in size. This can take a few hours, depending on how warm your kitchen is. Once it’s gassy and jiggly, gently shape it into a ball or a log – whatever shape your proofing basket is!
Cold Fermentation for Depth of Flavor
Pop that shaped dough into a floured proofing basket, cover it up, and slide it into the fridge overnight. This cold ferment is pure magic! It deepens the sourdough flavor and makes the dough a little easier to score before baking.
Baking Your Irresistible Jalapeno Cheddar Sourdough
Morning! Time to bake! Get your oven screaming hot – 450°F (230°C) – with your Dutch oven inside for at least 30 minutes. Carefully take your dough out of the fridge, flip it onto some parchment paper, give it a quick score (a slash on top!), and then carefully lower it into the hot Dutch oven. Lid on for 20 minutes, then lid off for another 20-25 minutes until it’s a gorgeous golden brown.
Cooling and Slicing
And now, the hardest part: waiting! Let that bread cool completely on a wire rack. Seriously, don’t cut into it too soon, or you’ll have a gummy mess. Patience here is key for the perfect texture.
Tips for Perfecting Your Irresistible Jalapeno Cheddar Sourdough
Okay, so you’ve pulled your first Irresistible Jalapeno Cheddar Sourdough from the oven, and maybe it didn’t turn out *exactly* like you imagined? Don’t you worry one bit! Baking sourdough is a bit of an adventure, and I’ve picked up a few tricks that really make a difference in getting that perfect loaf.
First off, that sourdough starter? It’s truly the heart of this bread! If it’s looking a little sad and sluggish, your dough might not get that lovely rise or tangy punch. Make sure you’re feeding it consistently, perhaps even trying a double feeding a day or two before you plan to bake. And speaking of the jalapenos, feel free to totally play around with them! If you get your hands on some super hot ones, you might want to go a little lighter. Or, if you just love that fiery kick, toss in a few extra. Remember, you can always add more spice, but you can’t take it away!
A sticky dough isn’t the enemy here, so don’t be too scared! Sourdough can be a bit wet, especially with the cheese adding its own moisture. Just resist the urge to dump in tons more flour; instead, try using a little bit of water on your hands when you’re shaping, or a bench scraper can be a total lifesaver. It’s all about developing that gentle touch. When you’re in the kitchen, sometimes the simplest ingredients, like milk when making heavy cream at home, can yield the best results, and that’s totally true for this bread, too! And just like how you can transform milk into something new for your morning coffee, a little attention here makes all the difference.
Frequently Asked Questions about Jalapeno Cheddar Sourdough
Got questions about this cheesy, spicy sourdough? I totally get it! It’s always good to know the little details when you’re diving into a new recipe, especially sourdough.
Can I use fresh jalapenos instead of pickled?
You sure can! Fresh jalapenos will give you a brighter, sharper heat. Just make sure to remove the seeds and membranes if you don’t want it too spicy, and maybe mince them a bit finer.
My sourdough starter isn’t very active, what can I do?
A sluggish starter means a sluggish loaf! Try feeding it consistently for a few days – maybe once or twice a day – with equal parts flour and water. You want to see it bubbly and doubling reliably before you use it.
How should I store leftover Irresistible Jalapeno Cheddar Sourdough?
Once it’s totally cooled, wrap it up in beeswax wrap or a clean kitchen towel. It’ll stay best at room temperature for a couple of days. For longer storage, you can slice it and freeze it!
Can I make this recipe gluten-free?
Adapting sourdough to be gluten-free is a whole different ballgame, and honestly, this recipe isn’t set up for it. Gluten is what gives traditional sourdough its structure, and gluten-free flours behave very differently.
Nutritional Information
Just so you know, the numbers below are estimates, since everyone’s ingredients can vary a bit! This Irresistible Jalapeno Cheddar Sourdough comes in around 250 calories per slice. You’re looking at about 8g of fat (4g of that’s saturated), 10g of protein, and 35g of carbs. We’ve got about 400mg of sodium per slice, too. Enjoy a slice (or two!) knowing what you’re getting!
Share Your Irresistible Jalapeno Cheddar Sourdough Creations!
Alright, bakers! I just LOVE seeing what you amazing folks whip up. If you give this Irresistible Jalapeno Cheddar Sourdough a try, please, please, PLEASE leave a comment below and let me know how it turned out! Rate it, share your tips, or even tag me on social media with your gorgeous cheesy, spicy bread. I can’t wait to see your creations! You can always find more fun stuff over on my blog and learn more about me too!
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Irresistible Jalapeno Cheddar Sourdough
- Total Time: 1290 min
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A flavorful sourdough bread with a spicy kick from jalapenos and the savory taste of cheddar cheese.
Ingredients
- 150g active sourdough starter
- 500g bread flour
- 350g water
- 10g salt
- 100g shredded cheddar cheese
- 50g chopped pickled jalapenos
Instructions
- Mix sourdough starter, flour, and water in a bowl. Let it rest for 30 minutes.
- Add salt and mix well.
- Perform stretch and folds every 30 minutes for 2 hours.
- Gently incorporate cheddar cheese and jalapenos into the dough.
- Let the dough bulk ferment until doubled in size.
- Shape the dough and place it in a proofing basket.
- Refrigerate overnight for cold fermentation.
- Preheat your oven with a Dutch oven inside to 450°F (230°C).
- Score the dough and bake in the Dutch oven for 20 minutes, then remove the lid and bake for another 20-25 minutes until golden brown.
- Let the bread cool completely before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using.
- Adjust the amount of jalapenos to your spice preference.
- For a milder flavor, remove the seeds and membranes from the jalapenos.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: jalapeno cheddar sourdough, spicy bread, cheese bread, homemade sourdough, artisan bread