Jalapeño Cheddar Sourdough
Jalapeño cheddar sourdough made with an active starter, shredded cheddar, and fresh jalapeño, strengthened with stretch and folds and baked in a Dutch oven.
Servings: 1 loaf
Ingredients
- 100 grams active sourdough starter
- 350 grams water
- 500 grams bread flour
- 10 grams salt
- 100 grams shredded cheddar cheese
- 30 grams fresh jalapeño diced
Instructions
Feed the Sourdough Starter
- Several hours before making the dough, feed your starter so you have at least 100 grams of active starter for the recipe plus a little left over to maintain it. For example, combine 25 grams starter, 50 grams water, and 50 grams bread flour. Stir, mark the level on the jar, and leave it at room temperature.
- Let the starter rise until it has at least doubled and is bubbly and puffy, about 4 to 8 hours depending on your kitchen. Measure out 100 grams of active starter for the dough. Keep the rest to feed for your next bake.
Make the Dough
- Mix the dough. Add 350 grams water and 100 grams active starter to a large bowl and stir to combine. Add 500 grams bread flour and 10 grams salt and mix until no dry flour remains and a shaggy dough forms. Cover and rest for 1 hour.
Stretch and Folds
- First stretch and fold. With a damp hand, grab one side of the dough and stretch it up until you feel it resist. Fold it over the center, turn the bowl a quarter turn, and repeat around all four sides. Cover and rest 30 minutes.
- Second stretch and fold. Add the cheddar and jalapeño. Sprinkle 100 grams shredded cheddar and 30 grams diced jalapeño over the dough.
- Third stretch and fold. Do another set of stretch and folds, folding the dough over the cheese and peppers as you work around the bowl. Cover and rest 30 minutes.
- Final stretch and fold. Do one more set, stopping at resistance. The dough should feel smoother and stretchier now.
Rest
- Cover the dough and let rise for 2 more hours. You’ll know the dough is ready to shape when the dough is puffed up, slightly jiggles, has scattered bubbles visible on the sides and top and it is pulled away from the edges..
Shape
- Turn the dough onto a lightly floured surface and shape it into a round, building tension to create a round shape.
- Transfer to a floured banneton. Place the dough seam-side up in a well-floured banneton. Stitch the seam gently to tighten. Cover and rest at room temperature for 30 minutes.
Cold Fermentation
- Cold proof by refrigerating overnight. Bake straight from the fridge the next day.
Bake
- Place the Dutch oven and lid in the oven and preheat to 450°F for 30 minutes.
- Turn the dough onto parchment, smooth side up. Score the top with a lame or sharp blade. This is important for expansion.
- Lower the sourdough boule into the Dutch oven by the parchment paper. Replace lid and bake for 30 minutes.
- Remove the lid and bake 20 to 25 more minutes until deeply golden and it reads 205 to 210°F inside.
- Cool on a wire rack at least 2 hours before slicing.
Notes
- A ready starter has doubled in size and is bubbly and puffy.
- Use fresh jalapeño. Pickled jalapeño changes the flavor.
- Shred your own cheddar. Pre-shredded does not melt into pockets as well.
- Stop stretching at resistance so you do not tear the dough.
- Bake to 205 to 210°F inside, not just by color.
- Cool at least 2 hours so the crumb can set.
