Discover the perfect blend of heat and flavor with this jalapeño sourdough bread recipe. This delightful creation combines the tangy goodness of sourdough with the fiery kick of jalapeños, creating a bread that is bold and delicious.
Whether you're a spice lover or simply looking to add some excitement to your bread baking routine, this jalapeño sourdough bread recipe is sure to impress.
350g water (room temperature)
100g sourdough starter
4oz cheddar cheese, sliced
In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest in a warm place for 4-6 hours or until it has double in size.
Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly. Add the cheddar cheese and jalapeños as you fold in the dough.
Place dough into a banneton basket and let rest 8 hours or overnight.
The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion.
Bake for 30 minutes covered. Remove lid and bake for another 15-20 minutes.
Remove the bread from the oven and let it cool on a wire rack before slicing.
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