Jalapeño Cheddar Sourdough Bread with Spicy Cheesy Crust
By Lena Vasquez
Servings
4
Level
Medium
This jalapeño cheddar sourdough bread fits an overnight prep routine: shape the boule, hold it in the fridge, then bake it the next day and freeze slices after cooling. I make it for lunch when I want jalapeño heat through the crumb and browned cheese on top (the crust gets a little messy).
Start with an active starter, then let the flour and water rest for the full 30 minutes before you mix in the salt. During the 4 to 5 hour bulk ferment, fold gently every 30 minutes for the first 2 hours, and the dough builds strength without losing the air you've worked to develop.
The jalapeños and cheddar go in after the bulk ferment starts, and I take out most of the seeds because they can turn bitter. Stay close to the listed cheddar amount inside the dough. More cheese can weigh the loaf down and leave greasy patches through the crumb.
I bake this in a preheated Dutch oven, remove the lid after 20 minutes, then wait for a deep golden crust and bubbly browned cheese (I like the cheese dark at the edges). Cool the loaf for about 1 hour before cutting it, especially if you'll make clean freezer slices.
Why you'll love this recipe
- Shape the boule before bed, then bake it straight from the refrigerator when you want fresh bread the next day.
- One full loaf gives you thick slices for several lunches, grilled cheese sandwiches, or a bowl of chili.
- Freezer slices mean you can toast only what you need without cutting into a whole fresh loaf.
- The overnight cold proof fits around a busy schedule and leaves the baking for the following day.
Ingredients
- •100 g active sourdough starter (about 3.5 oz)
- •500 g bread flour (about 4 cups)
- •350 g lukewarm water (about 1½ cups, 75°F/24°C)
- •10 g fine sea salt (about 1½ tsp)
- •2 medium fresh jalapeños (finely chopped, seeds optional for heat control)
- •150 g sharp cheddar cheese (shredded, about 1½ cups)
- •0.5 cup shredded cheddar (for the spicy cheesy crust)
- •0.5 tsp cayenne pepper (optional)
- •1 tbsp melted butter (or olive oil)
Instructions
- 1
Combine 500g bread flour and 350g lukewarm water in a large bowl until no dry flour remains. Cover and rest for 30 minutes.
- 2
Mix in 100g active sourdough starter and 10g fine sea salt until the dough is sticky and elastic.
- 3
Cover and bulk ferment at room temperature, 70 to 75°F / 21 to 24°C, for 4 to 5 hours. Do gentle stretch-and-folds every 30 minutes during the first 2 hours.
- 4
Fold in 2 finely chopped jalapeños and 150g shredded sharp cheddar without deflating the dough.
- 5
Turn the dough onto a lightly floured surface and shape it into a tight round boule by folding the edges underneath.
- 6
Set the boule seam-side up in a floured proofing basket or a bowl lined with a floured towel. Cover and proof for 2 to 3 hours until puffy and about 50% larger, or refrigerate for 8 to 12 hours.
- 7
Mix ½ cup shredded cheddar, ½ tsp cayenne pepper if using, and 1 tbsp melted butter or olive oil for the cheesy crust.
- 8
Preheat the oven to 475°F (245°C) with a Dutch oven or covered baking pot inside for at least 30 minutes.
- 9
Transfer the proofed dough onto parchment and set it in the hot Dutch oven. Score the top with a sharp knife or lame, then scatter the cheesy topping evenly over the loaf.
- 10
Cover and bake for 20 minutes.
- 11
Remove the lid and bake uncovered for 15 to 20 minutes, until the crust is deep golden, the cheese is bubbly and browned, and the loaf sounds hollow when tapped underneath.
- 12
Move the loaf to a cooling rack and cool completely for about 1 hour before slicing.
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