Jalapeño Cheddar Sourdough Bread
Easy homemade sourdough bread from scratch.
Equipment
- bread cloche or dutch oven
- lame or serrated knife
Ingredients
- 475 g all-purpose, unbleached flour
- 100 g sourdough starter active and bubbly
- 325 g water I used filtered refrigerator water
- 10 g salt I used course kosher salt
- 3 jalapeños deseeded and diced
- 1 c cheddar cheese shredded
Instructions
Feed the Sourdough Starter
- 4-12 hours before starting to make your dough, feed your sourdough starter (equal parts flour and water). Your starter should be active and bubbly before using
Prepare the Dough
- Combine water, active starter, salt, and flour with a wooden spoon in a large mixing bowl. Cover the bowl with plastic wrap to allow the dough to rest and the flour to hydrate
Stretch and Fold
- While the dough is still in the bowl, gently pull up on one side of the dough ball and stretch the dough until it is able to be pulled over itself. Fold down. Repeat on all sides of the dough ball - about 4 to 6 times. Cover again with plastic wrap and let sit for 30 minutes.
- Repeat the stretch and fold process for a second time 30 minutes later. Cover with plastic wrap and let sit fir another 30 minutes.
- Repeat the stretch and fold process for a third time 30 minutes later. Cover with plastic wrap and let sit for 6-12 hours to double in size.
Shape the Dough and Add Inclusions
- Once the dough has doubled in size, turn it out onto a lightly floured surface. Gently shape the dough by rolling it onto itself to form a round.
- At this stage, add the freshly chopped jalapeños and shredded cheddar cheese. Fold the dough over itself to evenly distribute the inclusions without deflating the dough.
- Place the shaped dough into a lightly floured bowl or banneton, cover with plastic wrap, and set in a warm place to rise for another 6–12 hours, or until slightly puffy.
Scoring the Dough
- Using a lame or serrated knife, carefully create a beautiful design in the dough by gently scoring the dough.
- Form dough into a round or oval shape. Lightly dust the top off the dough with all-purpose flour.
Bake
- Set oven to 500°F. Note: I did not preheat my oven to 500°, I placed my bread in the oven around 350°. Either method is fine)
- Place the dough onto the bread cloche pan or in the bottom of a dutch oven (you may choose to line the bottom of either of these pans with parchment paper). Cover and bake for 30 minutes.
- Carefully remove from oven when done baking, slice and enjoy! Serve with butter or jam.
Nutrition
Calories: 2293kcalCarbohydrates: 387gProtein: 78gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 113mgSodium: 4643mgPotassium: 700mgFiber: 15gSugar: 3gVitamin A: 1595IUVitamin C: 50mgCalcium: 887mgIron: 22mg
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