Growing up here in New Mexico means constant exposure to spicy foods. Red and green chile grow well here in the arid southwest of the USA, and you’ll find a spicy version of everything on the menu (even sushi). And for good reason, there’s an addictive quality to a well-roasted chile, and regardless of your spiciness tolerance, you might find if you eat it often, you’ll soon begin to crave its impact and flavor. With this jalapeño-cheddar sourdough bread, I’m channeling some of this, even if I call for jalapeño and not green chile, where the former is typically less spicy than the latter.
I’m certainly not the first baker to bake this combination, and I honestly can’t say where I first saw it (perhaps from my Southwest neighbor Barrio Bread), but after baking this in testing, I’m not sure I can avoid baking this often (and especially for visiting guests). I adore the aroma of the green, grassy jalapeños when chopped and mixed into the dough—so vibrant, so fresh, so pungent. The cheddar steals the spotlight when the bread is baking, and depending on how you shred, slice, or cube the cheese, you can either have a gentle or extremely evident melting situation—do as you prefer, and more on this later.
This is one of those loaves that’s less on the refined side and more on the do-whatever-it-wants side. But, melted cheese.
The flavor of this bread is spicy, but for me, not so much you can’t feel your tongue at the end of each bite. The savory and salty contribution from the cheese balances out the spice of the jalapeños, and the two work in unison to make those tastebuds dance. This is one of those loaves that’s less on the refined side and more on the do-whatever-it-wants side. But, melted cheese.
Flour and ingredient selection
Flour
Any high-quality whole wheat flour will work well for the whole-grain portion of this loaf. I used Carolina Ground whole wheat for the entire 30%, which brought a significant amount of flavor all on its own.
Or, if you frequently stock a high-quality type 85 flour, which is somewhere between whole wheat and white flour, this would be a great choice for some, or all, of the whole wheat in this recipe.
I also call for a 5% addition of whole rye flour, which I’ve come to realize is one of my favorite ways to bring color to the crust and add in some of that delicious and hearty rye flavor. It’s not a lot, but with rye, even a little goes a long way. If you don’t have rye flour, substitute it out for more whole wheat or even whole spelt.
Jalapeño
I used your standard green jalapeño from the market for the pepper component in this recipe. However, you could also go with a serrano for a more spicy result, or fire-roasted green chile to go full New Mexican (and it’s so, so good). While you may not always see little green bits of jalapeño in the interior of the loaf, you’ll taste and smell its impact.
Cheese
I’ve tested this with aged yellow and white cheddar, which are excellent. My preference, though, is for thickly shredded aged yellow sharp cheddar, which looks visually stunning and tastes great when paired with the spicy jalapeño.
If you thickly cut or cube the cheese instead of shred it, you’ll end up with pockets of slightly melted cheese throughout the loaf, which may or may not be your thing. I find a combination works well: some shredded (for maximum dispersion through the loaf) and some cut thick (for an unexpected and always welcome pool of golden flavor). Pre-shredded sharp cheddar is a great option for cheese.
Baking schedule
This jalapeño-cheddar sourdough bread is made over two days. Cold proofing this dough brings additional flavor, but you can always do a same-day bake. Instead of placing the shaped dough into the refrigerator to proof overnight (shape retarded), leave it covered for 1-3 hours (depending on kitchen temperatures, colder means longer) until ready to bake.
Jalapeño-cheddar sourdough bread formula
Vitals
| Total Dough Weight | 1,800 grams |
| Hydration | 75% |
| Pre-fermented Flour | 8.50% |
| Levain in final dough | 19.51% |
| Yield | 2 x 900g loaves |
This recipe makes two loaves. If you’d like to make a single loaf of jalapeño-cheddar sourdough bread, divide all the ingredients in half. See my guide to using baker’s percentages for further help with scaling.
Total formula
Desired dough temperature: 78°F (25°C). See my post on the importance of dough temperature for more information on dough temperatures.
Jalapeño-cheddar sourdough bread method
1. Prepare the levain – 9:00 p.m. (the night before mixing)
Mix the following ingredients in a container and leave them covered to ripen at a warm temperature, about 74-76°F (23-24°C) for 12 hours.
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 36g | Medium-protein bread flour or all-purpose flour | 50.00% |
| 36g | Whole wheat flour | 50.00% |
| 72g | Water | 100.00% |
| 7g | Ripe sourdough starter | 10.00% |
2. Autolyse and prepare jalapeño and cheddar – 8:30 a.m. (the next morning)
This recipe uses the autolyse technique to increase the extensibility of the dough and make mixing by hand easier. Add the following to a mixing bowl and mix until incorporated. Let the mixture rest, covered, for 30-minutes.
| Weight | Ingredient |
|---|---|
| 593g | Medium-protein bread flour or all-purpose flour |
| 132g | Whole wheat flour |
| 42g | Whole rye flour |
| 516g | Water 1 |
At this time it’s also convenient to wash and finely dice the jalapeño peppers and shred or cube the cheddar cheese. Place the two in a small bowl and reserve until called for in bulk fermentation.
| Weight | Ingredient |
|---|---|
| 67g | Jalapeño, washed and finely diced |
| 210g | Sharp cheddar cheese, shredded or cubed |
3. Mix – 9:00 a.m.
| Weight | Ingredient |
|---|---|
| 34g | Honey |
| 42g | Water 2 |
| 15g | Fine sea salt |
| 149g | Ripe levain (from step 1) |
Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 to moisten. If the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic.
Transfer the dough to a container for bulk fermentation and cover.
4. Bulk fermentation – 9:15 a.m. to 12:45 p.m. (3 1/2 hours)
At a warm room temperature, around 74-76°F (23-24°C), bulk fermentation should take about 3 1/2 hours. If your kitchen is cooler, place your bulk container in a small home dough proofer, or extend the bulk fermentation time to give the dough more time to ferment. This dough needs around three sets of stretch and folds during this time.
After the first thirty minutes into bulk fermentation, but before you give your dough its first set of stretches and folds, spread about 1/4 of the jalapeños and cheese over the top of the dough. Then, grab one side of the dough and stretch it up and over it to the other side. Next, spread on another 1/4 of the inclusions to the new top. Rotate the bowl 180° and perform another stretch and fold. Spread on another 1/4 of the inclusions, rotate the bowl 90° and do another stretch and fold. Finally, spread on the last of the peppers and cheese, turn the bowl 180°, and do one last stretch and fold.
And the end of each set, try to have the dough neatly folded up in the bowl.
The remaining two sets of stretch and folds should be more gentle. After the third set, let the dough rest, covered, for the remainder of bulk fermentation.
5. Divide and preshape – 12:45 p.m.
At the end of bulk fermentation, your dough should have risen in the container, but not a great deal. You should see signs of strong fermentation: some bubbles, a smooth texture, and an increase in elasticity (strength). As you can see below, my dough was ready to divide.
Fill a bowl with some water and place it on your work surface. Scrape out your dough from the bulk container onto your dry counter. Divide the mass in half using a bench knife. Using a wet hand and the knife in the other, gently preshape each half into a taut round.
This dough was still rather elastic and only required a very gentle preshape. Avoid being too aggressive with the dough, which may cause it to tear given the high percentage of peppers and cheese added.
Let the dough rest, uncovered, for 30 minutes.
6. Shape – 1:15 p.m.
Flour the top of each preshaped round and your work surface, and using your bench knife flip one round over to the floured area. Using floured hands shape the round into a boule shape. I shaped this dough as both a boule (round) and a batard (oval) in testing—both work equally well. After shaping, place the dough seam side up in a 10-inch long proofing basket lined with canvas or a clean kitchen towel.
Repeat for the other preshaped round.
7. Proof – 1:30 p.m. to 9:00 a.m. (overnight)
Cover the baskets with a large, reusable plastic bag and seal it shut. Then, place the baskets into your refrigerator to proof overnight.
8. Bake – 9:00 a.m. (next day)
NOTE: I would recommend that whatever method you use to bake this jalapeńo-cheddar sourdough bread, you use a piece of parchment paper below the dough—the cheese tends to leak out of the dough just a bit!
Preheat your oven with a Dutch oven, combo cooker, Challenger bread pan, or baking stone or Baking Steel inside to 450°F (230°C) for 30 minutes.
I baked these loaves in my Challenger bread pan, but you could also follow my guide to steaming an oven for baking bread.
Score each piece of dough and slide it into the oven—bake for 20 minutes with steam. Then, remove the steaming pans from inside the oven (or remove the lid to your baking pan) and bake for an additional 30 minutes, or until the crust is deeply colored and the interior temperature registers around 204°F (95°C).
Once fully baked, cool your loaves on a cooling rack for 1-2 hours. See my post on the best way to store bread to keep it fresh for a week or longer.
When I was in college one of my favorite snacks was simply a plate of tortilla chips with shredded cheddar and a can of Hatch green chile on top, microwaved for 30 seconds to ensure a gooey situation was properly achieved—ahh the humanity! It was my form of quick “nachos,” and for some reason, this bread brought me back to the old days of cooking in the dorm with nothing but a microwave. While this bread is certainly a level up (maybe 10 levels?), the ethos of that snack somehow pervades. And the funny thing is, every time I bake this bread I now snack on it in just the same way, that is to say, slices toasted and eaten plain right off a plate.
This jalapeño-cheddar sourdough bread is an absolute treat and I hope you enjoy it just the same as I have been while sitting in my kitchen, thinking back to simpler times and just how special cheddar cheese can be on almost everything.
Buon appetito!
Print
Jalapeño-Cheddar Sourdough Bread
- Prep Time: 24 hours
- Cook Time: 1 hour
- Total Time: 25 hours
- Yield: 2 loaves
- Category: Bread, Sourdough
Description
This savory sourdough bread with fresh jalapeño and cheddar cheese is a gooey, savory treat.
Ingredients
Levain
- 36g medium-protein bread flour or all-purpose flour
- 36g whole wheat flour
- 72g water
- 7g ripe sourdough starter
Main Dough
- 593g medium-protein bread flour or all-purpose flour
- 132g whole wheat flour
- 42g whole rye flour
- 210g Sharp cheddar cheese, shredded or cubed
- 67g Jalapeño, finely diced (1–2 large peppers)
- 34g Honey
- 558g water (water 1 + water 2)
- 15g salt
- 149g levain (from above, made in step 1 below)
Instructions
- Levain (9:00 p.m.)
In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours. - Autolyse and prepare inclusion (8:30 a.m)
In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 30 minutes. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation. - Mix (9:00 a.m.)
Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. If the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Transfer the dough to a container for bulk fermentation and cover. - Bulk Fermentation (9:15 a.m. to 12:45 p.m.)
This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the jalapeño and cheese as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation. - Divide and Preshape (12:45 p.m.)
Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered. - Shape (1:15 p.m.)
Shape the dough into a round (boule) or oval (batard). Then, place the dough in proofing baskets, seam side up. - Proof (1:30 p.m. to 9:00 a.m. the next day)
Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight. - Bake (The next day, bake at 9:00 a.m.)
Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).I recommend baking this dough on a piece of parchment as the cheese might melt out slightly. When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated baking surface or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam in the oven or remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 204°F (95°C).
Let the loaves cool for 2 hours on a wire rack before slicing.
Notes
- Yellow or white sharp cheddar cheese will work equally well for this recipe
- Instead of jalapeño peppers, use serrano or fire-roasted green/red chile for a more spicy bread
191 Comments
Maurizio, Best site ever! BUT, I can’t keep the bread bottoms from burning. I use the Challenger and a Dutch oven with two layers of parchment paper. Suggestions?
Thanks, Bobbie! Have you seen my guide to baking in a Dutch oven? It has tips in there on just this 🙂
Bobbie, I was having this problem too. Finally realized the simplest solution: bake in the Dutch oven (mine is the Challenger pan – but also had the same problem when I was using an old Le Creuset D.O.) until the time I take the lid off. Then I just remove the whole thing and bake for the second half on a regular cookie sheet (which was on the counter, so not preheated). No more burnt bottoms.
thanks Sarah Lee, just baked with a rimmed sheet pan on a rack beneath the bread–no burnt bottom!
I will try you method next.
Thanks for this recipe! I think I am on my 5th batch—my family’s request every week for bread baking day😊
It’s a fav over here too, in fact, I’m making one today with Hatch green Chile 🙂 Enjoy and thanks for the comments!
Oh this is crazy good.The crust is also perfect, just crisp and combined with all the cheesy spicy goodness. I threw in a couple of extra jalapenos because there is still crazy ton growing in my yard.
I used my garden peppers in this as well, was so good! Glad you’re liking it as well, it’s kind of a dangerous loaf, goes way too quickly. Enjoy!
Woah 🔥 ! Insanely good! I didn’t have jalapeños on hand so I used fresh green chili peppers, they pack some serious heat but the richness of the aged white cheddar made the combination exquisite! Another keeper recipe, thanks a bunch @maurizioleo:disqus !
Oh very nice, I don’t think you can go wrong with more heat 🙂 Glad you liked it, Mathieu!
Everyone in my family went insane for this bread. It disappeared in a day, and I had given the other loaf to new neighbors! A crisis. Will make some more.
Ha ha, wonderful to hear that, Ariela! We had the same experience here 🙂 Enjoy (the next bake)!
Does it need to be refrigerated after baking because of the cheese?
I do!
Made this bread adding the bacon from your previous recipe. Turned out excellent. Love the melted pockets of cheese.
Awesome, so glad it worked out! Bacon is magic, too 🙂
Thank you for the recipe, Maurizio! I just had two slices. So good! One disappointment is that my cheese didn’t melt. I used Tillamook Farmstyle Shredded Cheddar. I baked in my Challenger Bread Pan. I heated to 500 and turned down to 425 immediately after loading. 20min lid on. I had to tent with foil about at about 30 min because it was very dark and I only baked for 40 min total. Temp was over 205. I didn’t think I could go the full 50 min that you suggested because it would be too dark.
You’re welcome, Brian! Hmm, my cheese melted no problem. I’m wondering if a lower temperature overall, but baked longer, will help bake the loaf and cheese more thoroughly?
Thanks!
It may be because packaged shredded cheese contains cellulose to prevent sticking.
Very interesting, Linda! When I’ve tried this with cheese I cut straight from a block the cheese did melt more readily, but I chocked it up to a difference in type/brand/quality.
Good thought. I’ll try fresh grated next time. Thanks!
Hi Maurizio! Thank you for this incredible blog. I’ve made your ‘Best Sourdough’ every week/alternate week for the last 6 months! Love it. Also ready to try something new. Could I use this dough, and split it into two and try one with the Jalapeño Cheese and the other with Olives and herbs? The levain proportions are a little different – is there a dough blend that you would recommend between this one and the olive if I wanted to try this? Thank you!
You’re very welcome! Thanks for the kind words. Honestly, I wouldn’t split this dough, I’d do this one, then do that one 🙂 It’s hard to split like that so early and ensure both doughs will go well in the process. Plus, I guarantee when you taste this (or the olive!) you’ll want two loaves!
if I use a calculation formula to make less bread (1200g) then it turns out I need more starter than for the original recipe. is this correct percentage for the starter in the recipe (1.8%)
So sorry about that, Nina! The percentage for starter should be 0.85% (it’s now fixed).
Unless I am doing the math wrong, when I followed the directions for the Levain it comes out to 131 grams (26+26+72+7) not 149. I’m in the middle of making it now and I’m considering adding some starter I have ready to bring it up to the 149 amount…unless that is just a typo. Anyone else notice this and which amount did you use? Just the Levain as mixed or adding some more starter to bring it up to 149? Oh no I just realized there is a typo…I was supposed to use 36 grams for each of the flours instead of 26 grams each. There is a difference between the long hand written instructions and the concise recipe at the bottom. Now I’m not sure what to do…it’s too late to do the Levain correctly. I might just add extra starter and see what happens.
Well I mixed in 18 more grams of starter to the Levain and realized that was a mistake…it really just needed more flour, now my Levain is too wet (and it probably didn’t ripen properly overnight). I don’t want to start over so I’m going to just use less of the water 2 and hope for the best. I’ll share my final results.
Hey Teresa! That’s strange you’re seeing 26+26 for the levain, it should be 36+36+72+7 = 149g. Are you looking at an old printout of the recipe? Can you try refreshing this page to see if something is amiss? Yes, leave out some of water 2 and it should be just fine!
Thank you for answering, Yes I did try refreshing the page several times and it’s still there. It is in the Printout section but it still shows 26+26 in the printout section on my browser. I added a little more flour to get the right ‘feel’, based on your other recipes and it’s probably going to be fine. I also took a nap and overslept so I over-proofed the first time (oops) I will let you know how it goes tomorrow after the final proof in frig overnight and will be sharing on Instagram 🙂
Ok, I just cleared everything out from my end, you should see updated numbers if you do another refresh!
Your adjustment sounds right on. Hopefully it bakes up really well this AM! Enjoy, Teresa 🙂
Yes and yes. Thanks for the correction in the printable version, it’s showing up correctly now. And my bread turned out great. It browned faster than pervious loaves (not sure if it’s my old oven or the fact the cheese browns faster or both). I shared photos on instagram and tagged you, I will edit the story explaining my mistake of not reading the blog part carefully (I could have caught the difference if I had done that). I really appreciate your responses and I love using your recipes and following your expert advice!
Ok, great! Glad it turned out well. A few others have reported it browning quickly, although I didn’t see that through testing. I’ll have to give it another try this weekend (was going to anyway 🙂). You bet, I’m happy to help and really glad to hear my recipes have worked well for you. Enjoy!
OK… just WOW! I’ve been self teaching the art of bread baking with sourdough for about 8 months. We live near the Grand Canyon in northern Arizona, so I thought my marginal bread was due to some science I hadn’t accounted for – high altitude, or something… Over and over I have done all the things to make my bread taste and look like a good loaf. My husband is kind, until today. I just made this recipe and had AMAZING results. thank you Mauricio!! Now, I must do the same without jalapeños and cheddar, just so I can have consistent, delicious and perfect loaves of bread for our home grown diet. Again, Thank YOU!!
Right on, Kyle! So happy to hear this loaf worked for you. If it did with the mix-ins, you got this without! Keep me posted on how it’s going and happy baking!
Very nice, and for once my loaves have the same color as yours. I think the sugar in the honey really helps darken the loaves. Surprisingly my jalapenos almost had no added taste to the bread loaf. Next time I may try adding a few serrano chiles to make that flavor pop!
Again thanks for a great recipe.
Nice, Jeffrey! Did you try tasting one of the jalapeños raw? I wonder if they weren’t spicy enough–I sure tasted them in mine! Serrano would be fantastic, and definitely more spicy.
Hi there. I love your blog. Reviewed your most recent recipe on the Jalapeno / cheddar sourdough bread but there is a difference in your water amount used in the recipe itself and your written description. Can you kindly clarify please?
Hey! I don’t see any errors there. I had one at the start, but have since fixed it. Please try refreshing the page!
I just pulled these beautiful babies out of my oven. I shredded the sharp cheddar, but small-diced the jalapeño. I can hardly wait to see inside them. The oven spring was perfect (thank you Central Milling). And thank you TPL for the engaging recipes that I always want to plan my weekends around.
Ah so glad to hear they turned out well! I hope the flavor was everything I experience over here 🙂 Enjoy!
Hi Maurizio – big fan of the blog here. I followed the recipe but I got a disappointing oven spring. The same levain gets me a beautiful spring in my other standard sourdough recipes – is it possible I may need to use more or could the long autolyse affect this?
I too got a disappointing oven spring. I was extremely gentle with the folds. Taste is a great. Bread just a little dense.
Hey, Philip! I mentioned to @disqus_rOvrMx6LFB:disqus above that a little longer fermentation time might help, as would a bit of stronger flour (depending on your flour).
I think you are right about the inclusions. I used KA bread flour because that’s what I had. KA Whole wheat and no rye. Didn’t add much of Water2, maybe 20g. Bulk rise 3.75 hours. I’m in S Georgia so ambient temp 78-80. Had to tent second loaf halfway through bake because it was getting too dark.
Flour sounds good, as does dropping the water for your location. I wonder if it was too warm and maybe even bulked/proofed too far–hard to say!
@maurizioleo:disqus I made this and also had disappointing oven spring, but I don’t think it needed more fermentation. Dough temp was actually a little higher than I intended: 80* at end of BF. Then shaped and popped in the fridge overnight, scored in the morning and popped straight in the oven. Any guesses as to the culprit? High dough temp / over fermented? Poor shaping? Too much scoring? (I was using a round banneton instead of my usual oblong, so my scoring game was poor). What is your best guess?
Hey, Michael! It’s possible your dough could have used more time to ferment (or more levain), but there’s also a lot of inclusions in this dough. If you have access to stronger flour that may help as well!
Hi again Maurizio, forgot to ask, why do you add honey to this recipe? Thanks.
I like the mild sweetness it brings to the flavor profile!
I like it! Spicy and a bit sweet! I’ll try that next time. Also, going to try using fresh jalapeños, according to your recipe, as opposed to the pickled ones I’ve always used before.
I love pickled jalapeños, but the fresh ones bring a brightness and, well, freshness to the loaf. They smell amazing.
So excited to try fresh! Not sure why that never occurred to me, I guess because the local bakeries use pickled. I am living in Santa Ynez right now, and like NM, there are peppers growing all around us! I like red jalapeños too, for their additional sweetness, so I think it would be fun to add another color and layer of flavor. Hey, with white cheddar, it’s a Mexican Bandera loaf!
Yes, I still have serrano peppers ripening on my bushes in my garden–they’re great in there too (when I’m not making fermented hot sauce). Have fun!
Hi Maurizio, can you please write down the amounts for 300 grams of levain in grams for me 🙏🙏🙏 for 12 hours 🙏
Hi Mag – If I read your message correctly, you want to double the recipe? I think you would double the amounts in grams of all the ingredients and still follow the directions.
Hi Maurizio! So happy you posted this!
Your recipes are usually my go-to when I want to try a new variation of sourdough. However, you didn’t have a Jalapeño Cheddar, so when I wanted to try my hand at that, I basically followed your suggestions for the amount of inclusions (in Baker’s %’s) from your other recipes, like Tartine Olive. Turns out the %’s have been close to this recipe, except I used (hot) pickled Jalapeños (drained and patted dry) and more of them. On that subject, I must confess that I’m surprised you could resist using Hatch Green Chilis, considering where you live!
With regards to the cheddar cheese, for all my first loaves I was forced to use small chunks (cubes actually) simply because I didn’t have a grater at my temporary residence. Then last week, I finally used a grater for all the cheese (Sharp Tillamook), and frankly I was disappointed with the result. No big cheesy pockets, and although I used about 20% by weight, the cheese was hard to see. I had decided that next time I would go back to “cubing” the cheese, and then you posted this, which curiously, is a combination of the two.
One last comment is that on occasion I have added some extra cheese to the top of the loaf, before scoring, to get some crunchy burnt-cheese topping, and it has been wonderful!
Thank you for your continued contributions to the community – here on your site – as well as on Instagram. You are an iconic reference, and you really should publish a book, to supplement your prolific online content.
Oh, I have tried this with local fire-roasted chile! It’s pretty amazing. I probably should do a whole writeup on that process, I actually used a few different cheese varieties when trying that one (fontina was pretty darn good).
Yes, cubing really brings about the pools, which brings the cheese flavor forward. I liked a mix in the end, but you could go all one way or the other, too.
You’re very welcome and happy baking!
Regarding a book… Well, let’s just say stay tuned 😉
Hi Maurizo;
Several of the quantities of the print section do not match the written out recipe section. It looks like the written section is correct. Making this for a football watching party this weekend 🙂
All should be fixed now! This is perfect for a football game 🙂 Enjoy!
there is a difference in the quantities. Not sure which one I should follow.
Can I substitute for the hot peppers for something else please let me know marzario
Yup, I mention using a few alternatives up in the post. Green chile works well, as do serrano peppers.
I can’t eat hot peppers, can Iuse sweet peppersorgreenonions???
Sure, a sweet orange or green pepper would be nice!
Ok Maruzrio, thank you🤗😎
Hi! I’ve been waiting for your take on cheddar jalapeño! Looks delicious! BTW I think there’s a mixup in the levain build paragraph:
“This is a relatively fast levain, ripening in five hours. Mix the following ingredients in a container and leave them covered to ripen at a warm temperature, about 74-76°F (23-24°C) for 12 hours.”
Can’t wait to try this next week! I got a pan Gallego cold proofing right now 👍
Have a good weekend!
Mathieu.
Thanks! Fixed the typo there. This is a tasty one, let me know how you like it!
Excited to try this recipe! I noticed in the note about halving the recipe (just under ‘Vitals’), you refer to ‘olives and herbs’ – I think that’s a carry-over from your delicious olive loaf recipe. But, that makes me think…wouldn’t olives + jalapenos + cheese be amazing?! Yes, have some.
Thanks! It’s crazy delicious. Thanks for spotting that typo–fixed 🙂
FYI, the mention of “olives and herbs” is still there when mentioning how to halve the recipe…
Should be fixed now!
you can use Sliced Jalapeno – they are sold in cans or jars – easer to use 🙂
Yes! Those also are super convenient.
I have been making a green chile cheddar loaf that is almost exactly the same as this (no rye and amounts are just a slight difference! )
It was inspired by the necessity for tomato season (BLTs) and it has been made about 5 times since August. The only difficulty I had to tweak for green chile is because it is wet. It worked better and made for less temperamental dough when I dried the green chile a bit first. Then it is added it to the dough just like you instruct. Really holds the heat and flavor this way!
I also struggle to see if we have reached a good bulk fermentation with this bread, especially if I add bacon to it (cause obviously). I do not have a home with even heating and cooling, so I rely on dough character. Checking for jiggle and bubbles have been my compass to addictive loaves!
Thank you for inspiring batch #6 (but this time I’ll be doing it with your methods/measurement)!
Everything you mentioned is also something I’ve run into! Yes, the green chile I use is usually roasted and wet, so I dice it up and leave it out to dry before mixing into the dough. The alternative would be to drop the hydration of the dough slightly to compensate for the (unknown quantity) of water in the chile.
Mmm, bacon!