Jalapeno Cheddar Sourdough Bread
Total Time
15 hours and 15 minutes
Prep Time
55 years and 1 month
Cook Time
45 minutes
Rating
5 out of 5 stars
(2)
Ingredients
1 serving
- 4 cups organic white bread flour (520 grams) see notes
- 2 teaspoons sea salt (12 grams)
- 1/3 cup sourdough starter (use after it has peaked) 90 grams
- 1 7/8 cup water (385 grams)
- ———
- 8 ounces (2 cups) grated sharp cheddar – I prefer aged white cheddar, but I used orange cheddar so that you can see it more clearly in the photos.
- ¼- ½ cup sliced jalapeno peppers (or pickled jalapenos)
- ½-¾ cup green onions, sliced
- Optional seeds for sprinkling: sesame, poppy, or try Everything bagel spice.
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Preparation
Step 1
Read through and perfect
Step 2
the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂
Step 3
Mix the dough
Step 4
At night, in a large bowl, mix flour and salt together. In a small bowl, mix the sourdough starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If, for some reason, the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated.
Step 5
Cover with a damp kitchen cloth, wait 15 minutes, and do 2 sets of stretch and folds, 15 minutes apart. See video.
Step 6
Overnight Rise: Cover with a damp kitchen towel and let the dough rise overnight on the kitchen counter for 10-14 hours (65F-70F is ideal) until swelled and almost doubled.
Step 7
Butter
Step 8
a tall metal 8 ½ x 4 ½ or 9 x 5-inch loaf pan.
Step 9
SHAPE
Step 10
Using a dough scraper or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface. The dough should be soft and slightly bubbly. Treat the dough gently, flattening lightly with your fingertips into a rough rectangle (10 x16 inches) about 1 1/2 inches thick. It need not be perfect. To create the “S” swirl, place half of the cheddar, jalapenos, and scallions on the right side of the rectangle (see photos). Roll it up from the right end towards the middle. Carefully flip the whole thing over. Cover the left side with remaining cheddar, jalapeno and scallions. Roll from the left side towards the middle. From the profile, it should look like an “S” swirl. Place it in the buttered loaf pan. Spray with a little water and sprinkle with seeds (I used everything bagel spice).
Step 11
Preheat oven to 400F. Let the dough rise again for 45 minutes while the oven gets hot. Score it if you like. Tip: If you feel you have over-proofed the dough (overly soft, bubbly) place it in the fridge while the oven heats up. If you feel it is underproofed (stiff or rigid), let it rise in the loaf pan until you see some height.
Step 12
BAKE
Step 13
Place in the middle of the oven for 40-45 minutes until puffed and golden and the internal temp reaches 204-208F. Feel free to tent it with foil to prevent it from getting too dark.
Step 14
COOL
Step 15
Remove and let cool before slicing- the hardest part!
Step 16
Save recipe for the next time?
