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Easy Jalapeño Cheddar Sourdough Bread

Homemade Jalapeño Cheddar Sourdough Bread with a crisp artisan crust, soft airy crumb, melted sharp cheddar, and fresh jalapeños. Perfect for soups, sandwiches, or toasted with butter.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Dough
  • 100 g active sourdough starter
  • 350 g lukewarm water
  • 500 g bread flour
  • 10 g fine sea salt
  • Jalapeño Cheddar Filling
  • 150 g sharp cheddar cheese shredded
  • 1 –2 fresh jalapeños thinly sliced
  • 1 tsp flour optional, for coating cheese
  • Topping
  • 50 g shredded cheddar cheese
  • Fresh jalapeño slices

Method
 

  1. Mix the sourdough starter with the water until mostly dissolved. Add the bread flour and mix until no dry flour remains. Cover and rest for 30 minutes.
  2. Add the salt and work it into the dough using damp hands with pinching and folding motions.
  3. Begin bulk fermentation. Perform 3–4 stretch-and-fold sessions every 30 minutes over the next 2 hours.
  4. During the second or third fold, gently incorporate the shredded cheddar cheese into the dough.
  5. Continue bulk fermentation until the dough becomes airy and increases in volume by about 50%.
  6. Turn the dough onto a lightly floured surface, shape into a loose round, and rest for 20 minutes.
  7. Shape into a tight boule and place seam-side up in a floured proofing basket.
  8. Proof at room temperature for 1–2 hours or refrigerate overnight.
  9. Preheat a Dutch oven to 475°F (245°C) for at least 30–45 minutes.
  10. Turn the dough onto parchment paper, score the top, sprinkle with extra cheddar, and arrange the jalapeño slices.
  11. Bake covered for 20 minutes.
  12. Remove the lid and bake another 18–22 minutes until deeply golden brown.
  13. Cool on a wire rack for at least 1 hour before slicing.

Notes

  • Use an active, bubbly sourdough starter for the best rise.
  • Fermentation time depends on room temperature.
  • Remove the jalapeño seeds for a milder loaf.
  • Add diced jalapeños inside the dough for extra spice.
  • Sharp cheddar gives the strongest flavor.
  • Refrigerating the shaped dough overnight improves flavor and makes scoring easier.
  • Cool completely before slicing to avoid a gummy crumb.
  • Freeze sliced bread for up to 2 months.