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Jalapeño-cheddar sourdough bread crust

Jalapeño-Cheddar Sourdough Bread

  • Author: Maurizio Leo
  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours
  • Yield: 2 loaves
  • Category: Bread, Sourdough


This savory sourdough bread with fresh jalapeño and cheddar cheese is a gooey, savory treat.



  • 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 (12 large peppers)
  • 34g Honey
  • 558g water (water 1 + water 2)
  • 15g salt
  • 149g levain (from above, made in step 1 below)


  1. 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.
  2. 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 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation.
  3. Mix (9:00 a.m.)
    Add the honeylevain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Mix the additions in thoroughly and 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.)
    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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.


  • 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