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
- In a large bowl, combine the starter and water, using a fork to merge the ingredients together, until the starter has dissipated.
- Add the flour, mixing with a spatula. Then use your hand to form a shaggy dough.
- 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.
- 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.
- After the third set has been completed, wait another 30 minutes.
- 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.
- 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.
- Let the dough bulk ferment on the kitchen counter, covered with a damp cloth for 5-6 hours.
- Once the dough has doubled in size, it’s ready to shape.
- 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.
- Cover the dough with a damp cloth and let it rise for 2 hours.
- Preheat your oven and Dutch oven to 475 degrees F.
- Once your dough has completed its final rise, it’s time to bake.
- 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.
- 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.
- 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.
- 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
