Making a homemade jalapeño cheddar sourdough loaf is a wonderful way to add some spice and cheesy goodness to your sourdough bread. Here’s a basic recipe to get you started:
Ingredients:
- 1 cup sourdough starter (fed)
- 1 1/2 cups lukewarm water
- 4 cups bread flour
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2-3 jalapeños, seeded and finely chopped
- Olive oil (for greasing)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the sourdough starter, lukewarm water, and bread flour. Stir until a shaggy dough forms.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 30 minutes to allow the flour to hydrate and the gluten to develop.
- Add the Salt and Mix:
- After the resting period, add the salt to the dough. Use your hands or a dough scraper to incorporate the salt evenly into the dough.
- Fold in the Cheese and Jalapeños:
- Add the shredded cheddar cheese and chopped jalapeños to the dough.
- Gently fold and knead the dough until the cheese and jalapeños are evenly distributed throughout the dough.
- Bulk Fermentation:
- Cover the bowl again and let the dough undergo bulk fermentation at room temperature for about 4-6 hours, or until it has doubled in size. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours.
- Shape the Dough:
- Once the dough has completed bulk fermentation, gently shape it into a round or oval loaf. You can use a bench scraper to help shape the dough.
- Place the shaped dough onto a piece of parchment paper.
- Final Proofing:
- Cover the shaped dough with a clean kitchen towel or a proofing basket and let it undergo final proofing for about 1-2 hours, or until it has visibly increased in size and feels airy to the touch.
- Preheat the Oven:
- About 30 minutes before the final proofing is complete, preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone in the oven to preheat as well.
- Bake the Loaf:
- Once the dough has finished proofing, carefully transfer it to the preheated Dutch oven or baking stone using the parchment paper as a sling.
- Score the top of the dough with a sharp knife or razor blade to allow for expansion during baking.
- Cover the Dutch oven with its lid or use a large overturned bowl to cover the baking stone and create a steamy environment.
- Bake the loaf covered for 20-25 minutes, then uncover and continue baking for an additional 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool on a wire rack before slicing and serving.
Enjoy your homemade jalapeño cheddar sourdough loaf with your favorite spreads or as an accompaniment to soups and salads. The combination of tangy sourdough, spicy jalapeños, and savory cheddar cheese is sure to be a hit!
