The Best Tasting Sourdough Cheese Bread Recipe

Published Categorized as Sourdough Bread Recipes, Uncategorized

If you love sourdough grilled cheese, then you’re going to adore this scrumptious, creamy, cheesy, jalapeno-encrusted sourdough bread. It’s super soft, flavorful, and brimming with gorgeous pockets of cheese, that burst in your mouth. Try the best-tasting sourdough cheese bread recipe today!

The best tasting sourdough cheese bread recipe

Table of Contents

What’s so Great About Sourdough Cheese Bread?

When it comes to sourdough bread recipes, there are so many ways to transform a simple, basic sourdough bread into something increasingly flavorful. Take cheesy sourdough bread for instance. The phenomenal combination of tangy sourdough brimming with shredded cheddar cheese will have anyone’s mouth-watering.

The great thing about sourdough cheese bread is that it is entirely customizable. You can add whatever you fancy, from garlic powder to spicy jalapenos, it all boils down to your vision.

Jalapeno Cheddar Sourdough Bread Recipe

This scrumptious sourdough bread has melted cheese and spicy jalapenos tucked into the bread giving it a fantastic flavor. You can easily treat this like sandwich bread and sprinkle some shredded cheese over it for a double cheesy treat!

  • Type: Bread
  • Cuisine: European
  • Recipe yield: 1 loaf
  • Calories: 327kcal
  • Preparation time: 15 minutes
  • Additional time: 10 hours
  • Cooking time: 45 minutes
  • Total time: 11 hours

Ingredients

  • 50g active sourdough starter
  • 300g filtered water at room temperature
  • 375g organic bread flour
  • 30g whole wheat flour
  • 8g fine sea salt
  • 100g cheddar cheese or gouda cheese (cut into 1/2-inch thick cubes)
  • 60g pickled jalapenos

Instructions

  1. In a large bowl, combine the starter and water, using a fork to merge the ingredients together, until the starter has dissipated.
  2. Add the flour, mixing with a spatula. Then use your hand to form a shaggy dough.
  3. Sprinkle some salt on top of the dough. Cover the bowl with a damp cloth, and let this rest for 40 minutes to an hour.
  4. Now mesh the salt into the dough, as you perform your first set of stretches and folds. Perform 2 more stretches and folds, with a 30-minute break between each set. You’ll need a total of 3 sets over 1 1/2 hours.
  5. After the third set has been completed, wait another 30 minutes.
  6. Now add the cheese and jalapenos. Use a dough scraper to gently remove the dough from the bowl, and flip it onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle (12 inches x 14 inches). Spread the cubes of cheese and jalapenos over the internal parts of the dough, and leave a 2-inch border. Pat the ingredients with your hands so that they stick to the dough.
  7. Use lightly floured hands to gently pull one long side of the dough out and over half of the dough. Repeat this with the other long side of the dough, so that both ends meet in the middle. You should have a dough that resembles a log. Gently roll the dough up so that it’s a round shape, and place the dough back into the bowl.
  8. Let the dough bulk ferment on the kitchen counter, covered with a damp cloth for 5-6 hours.
  9. Once the dough has doubled in size, it’s ready to shape.
  10. Gently remove the dough from the bowl, and place it onto a floured work surface. Let the dough rest for 10-15 minutes, then shape the dough. Once the dough has been shaped, use a bench scraper to place the dough into a flour-dusted, linen-lined banneton, seam side up.
  11. Cover the dough with a damp cloth and let it rise for 2 hours.
  12. Preheat your oven and Dutch oven to 475 degrees F.
  13. Once your dough has completed its final rise, it’s time to bake.
  14. Once the oven is preheated, place some parchment paper over the top of your dough, and flip it over so that the seam side is now on the parchment paper. Score the dough with a bread lame, ensuring that you are scoring at least ½ inch deep.
  15. Place the dough with the parchment paper into the Dutch oven and cover it. Bake for 20 minutes at 450 degrees F. Then remove the cover, and reduce the heat to 435 degrees F, baking for 25 more minutes, until the bread is golden brown.
  16. Remove the delicious jalapeño cheddar sourdough bread from the oven and place it on a cooling rack. Let this cool for at least one hour before slicing.

Nutrition

  • Calories: 327kcal
  • Carbohydrates: 58g
  • Protein: 12g
  • Fat: 5g
  • Saturated fat: 2g
The best tasting sourdough cheese bread recipe

Tips For the Best Jalapeno Cheese Bread

  • Use a creamy type of cheese that melts well, like gouda or cheddar cheese.
  • Cut the cheese into cubes, instead of shredding. While shredded cheese tastes good in sourdough, often it can get lost in the bread, and provide a hint of flavor, instead of the rich flavors you’d taste from cubed cheese.
  • Use pickled jalapenos rather than fresh ones. Pickled jalapenos enhance the jalapeno flavor with a hint of brine for a delicious burst of flavor.
  • Use bread flour, as this gives a chewy, soft bite that you’ll love.

How To Make Sourdough Cheese Bread Even Tastier?

As mentioned above, there are many ways to make your sourdough cheese bread tastier. For an aromatic, and flavorful punch try garlic cheese bread, a sprinkle of garlic powder in your sourdough recipe should do the trick. Follow this up with some grated cheese, and you’ll have a phenomenal sourdough loaf, with a perfectly chewy crumb, waiting to be devoured.

Best Sourdough Cheese Bread

If you love making sourdough bread, then experimenting with amazing sourdough recipes like this one should be a piece of cake!

FAQs

What Kind Of Cheese Goes With Sourdough Bread?

There are several kinds of cheese that pair well with sourdough bread such as cheddar, gouda, Colby Jack, goat cheese, brie, or Camembert.

What Is The Secret to Good Sourdough Bread?

The secret to perfectly good sourdough bread is a long bulk fermentation. After you’ve autolyzed and combined the ingredients it’s time for bulk fermentation. This ensures that the bread is given enough time to rise, enabling the starter to work its magic.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best tasting sourdough cheese bread recipe

Jalapeno Cheddar Sourdough Bread Recipe

This scrumptious sourdough bread has melted cheese and spicy jalapenos tucked into the bread giving it a fantastic flavor. You can easily treat this like sandwich bread and sprinkle some shredded cheese over it for a double cheesy treat!

  • Total Time: 11 hours
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 50g active sourdough starter
  • 300g filtered water at room temperature
  • 375g organic bread flour
  • 30g whole wheat flour
  • 8g fine sea salt
  • 100g cheddar cheese or gouda cheese, cut into ½-inch thick cubes
  • 60g pickled jalapenos

Instructions

  1. In a large bowl, combine the starter and water, using a fork to merge the ingredients together, until the starter has dissipated.
  2. Add the flour, mixing with a spatula. Then use your hand to form a shaggy dough.
  3. Sprinkle some salt on top of the dough. Cover the bowl with a damp cloth, and let this rest for 40 minutes to an hour.
  4. Now mesh the salt into the dough, as you perform your first set of stretches and folds. Perform 2 more stretches and folds, with a 30-minute break between each set. You’ll need a total of 3 sets over 1 1/2 hours.
  5. After the third set has been completed, wait another 30 minutes.
  6. Now add the cheese and jalapenos. Use a dough scraper to gently remove the dough from the bowl, and flip it onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle (12 inches x 14 inches). Spread the cubes of cheese and jalapenos over the internal parts of the dough, and leave a 2-inch border. Pat the ingredients with your hands so that they stick to the dough.
  7. Use lightly floured hands to gently pull one long side of the dough out and over half of the dough. Repeat this with the other long side of the dough, so that both ends meet in the middle. You should have a dough that resembles a log. Gently roll the dough up so that it’s a round shape, and place the dough back into the bowl.
  8. Let the dough bulk ferment on the kitchen counter, covered with a damp cloth for 5-6 hours.
  9. Once the dough has doubled in size, it’s ready to shape.
  10. Gently remove the dough from the bowl, and place it onto a floured work surface. Let the dough rest for 10-15 minutes, then shape the dough. Once the dough has been shaped, use a bench scraper to place the dough into a flour-dusted, linen-lined banneton, seam side up.
  11. Cover the dough with a damp cloth and let it rise for 2 hours.
  12. Preheat your oven and Dutch oven to 475 degrees F.
  13. Once your dough has completed its final rise, it’s time to bake.
  14. Once the oven is preheated, place some parchment paper over the top of your dough, and flip it over so that the seam side is now on the parchment paper. Score the dough with a bread lame, ensuring that you are scoring at least ½ inch deep.
  15. Place the dough with the parchment paper into the Dutch oven and cover it. Bake for 20 minutes at 450 degrees F. Then remove the cover, and reduce the heat to 435 degrees F, baking for 25 more minutes, until the bread is golden brown.
  16. Remove the delicious jalapeño cheddar sourdough bread from the oven and place it on a cooling rack. Let this cool for at least one hour before slicing.
  • Author: Natasha Krajnc
  • Prep Time: 15 mins
  • Bulk Fermentation Time: 6 hrs
  • Cook Time: 45 mins
  • Cuisine: European
  • Diet: Vegetarian

Nutrition

  • Calories: 327 kcal
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 58 g
  • Protein: 12 g

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating