If you love a little heat with your comfort food, this Jalapeño Cheddar Sourdough Loaf hits the sweet spot. It’s tangy, cheesy, and just spicy enough to keep each bite interesting. The crust bakes up crackly and golden, while the inside stays tender, dotted with melted cheddar and bits of jalapeño.
This is the kind of bread that turns a simple bowl of soup into a meal, or becomes the star of your breakfast toast lineup. It’s surprisingly manageable to make at home, especially if you already keep a sourdough starter.
Why This Recipe Works
This loaf balances flavor and texture. The sourdough base brings natural tang and great structure, while cheddar adds richness and jalapeños bring a fresh, lightly spicy kick.
Folding the add-ins during bulk fermentation keeps them evenly distributed without weighing the dough down. A preheated Dutch oven traps steam, helping the loaf rise high with a crisp crust. The result is a bakery-quality bread with a personality all its own.
What You’ll Need
- Active sourdough starter: 100 g (ripe and bubbly)
- Bread flour: 450 g
- Whole wheat flour: 50 g (adds nutty depth)
- Water: 350–370 g (room temperature; start on the lower end if new to sourdough)
- Fine sea salt: 10 g
- Sharp cheddar cheese: 150–200 g, cut into small cubes (about pea- to blueberry-sized)
- Fresh jalapeños: 2–3 peppers, seeded and diced (adjust for heat)
- Optional add-ins: 1 tsp garlic powder, 1 tsp onion powder, or 1 tbsp chopped chives
- Semolina or rice flour: for dusting the proofing basket
How to Make It
- Feed your starter. Make sure it’s active and doubled in volume before mixing.
It should pass the float test: a small spoonful should float in water. This ensures strong fermentation.
- Autolyse the dough. In a large bowl, mix bread flour, whole wheat flour, and 340 g water until no dry bits remain. Cover and rest for 30–60 minutes.
This hydrates the flour and develops gluten early.
- Add starter and salt. Spread 100 g starter over the dough, sprinkle on 10 g salt, and add another 10–20 g water if the dough feels stiff. Pinch and fold until evenly incorporated. The dough will feel shaggy but cohesive.
- Begin bulk fermentation. Cover and rest at warm room temperature (75–78°F/24–26°C) for 2.5–3.5 hours total.
Perform 3–4 sets of stretch-and-folds every 30 minutes during the first 90 minutes. The dough should strengthen and smooth out.
- Prepare add-ins. Dice jalapeños and cheddar into small pieces. Pat the jalapeños dry to avoid excess moisture.
If you like a milder loaf, lightly sauté the jalapeños for 1–2 minutes and cool them.
- Laminate and add fillings. After the second set of folds, lightly wet your work surface, gently stretch the dough into a thin rectangle, and evenly scatter the cheddar and jalapeños. Fold the dough like a letter, then roll it up to seal the add-ins. Return to the bowl.
- Finish bulk fermentation. Let the dough rise until it looks aerated and puffy with about 50% volume increase.
You should see bubbles at the edges, and it should jiggle when you shake the bowl.
- Pre-shape. Turn the dough onto a lightly floured surface. Gently shape into a loose round with a bench scraper. Rest uncovered for 15–20 minutes to relax the gluten.
- Final shape. Shape into a tight boule or batard, depending on your Dutch oven.
Aim for surface tension without tearing. If any cheese pieces poke out, tuck them in to prevent burning.
- Proof. Place the dough seam-side up in a well-floured banneton. Cover and proof at room temperature for 45–75 minutes, or refrigerate overnight (8–14 hours) for easier scoring and deeper flavor.
The poke test should leave a slight, slow-filling indentation.
- Preheat the oven. Place a Dutch oven with lid inside and preheat to 475°F (245°C) for at least 30 minutes. Hot equipment equals better oven spring.
- Score and bake. Turn the dough onto parchment, score a 1/2-inch deep slash along the top, and carefully lower into the hot Dutch oven. Bake covered for 20 minutes, then reduce to 450°F (232°C) and bake uncovered for 20–25 minutes more, until deep golden-brown.
- Cool completely. Let the loaf cool on a rack for at least 1 hour before slicing.
Cutting too soon compresses the crumb and can make it gummy.
Storage Instructions
- Room temperature: Keep the loaf cut-side down on a cutting board or wrapped in a clean tea towel for up to 2 days. Avoid plastic; it softens the crust.
- Longer storage: Slice, then freeze in a zip-top bag for up to 2 months. Toast straight from the freezer.
- Re-crisp the crust: Five minutes in a 350°F (175°C) oven revives day-old bread nicely.
Why This is Good for You
Sourdough fermentation can make wheat easier to digest for some people and can help the body absorb minerals more effectively.
Jalapeños add vitamin C and capsaicin, which brings gentle heat and may support circulation. Cheddar contributes protein and calcium, making each slice more satisfying. With whole wheat in the mix, you also get extra fiber and a more complex nutrient profile.
Common Mistakes to Avoid
- Using a weak starter: If the starter isn’t active, the loaf will be dense.
Make sure it’s bubbly and recently fed.
- Overloading the dough with cheese: Too much cheese can weigh down the structure and leak onto the crust. Stick to the suggested amount.
- Wet jalapeños: Excess moisture can create soggy pockets. Pat them dry or sauté briefly.
- Underproofing or overproofing: Underproofed dough won’t open up well; overproofed dough may collapse.
Use the poke test and look for a puffy, jiggly dough.
- Skipping the preheat: A blazing-hot Dutch oven is crucial for oven spring and a crisp crust.
Alternatives
- Cheese swaps: Try pepper jack for extra heat, Monterey Jack for milder flavor, or smoked cheddar for a deeper profile.
- Heat level: Swap jalapeños for poblano (milder) or serrano (hotter). Pickled jalapeños work too; just drain and pat dry.
- Flour options: Replace the 50 g whole wheat with rye for more earthiness, or use all bread flour for a lighter crumb.
- Add-ins: Corn kernels, roasted garlic, or chopped scallions complement the cheese and spice nicely. Keep total add-ins to about 200–220 g.
- No Dutch oven: Bake on a preheated stone or steel with a pan of hot water on the lower rack for steam during the first 15 minutes.
FAQ
How spicy is this loaf?
With two jalapeños, the heat is noticeable but not overwhelming.
You can remove all seeds and membranes for mild heat, or add a third pepper for more kick. Using pepper jack or serrano will also increase spice.
Can I use discard instead of active starter?
No. You need active starter to properly leaven the dough.
Discard is great for pancakes or crackers, but it won’t lift a loaf like this.
What if I don’t have bread flour?
You can use all-purpose flour, but the dough will be slightly less strong and more tender. Reduce the water by about 10–15 g to prevent it from getting too slack.
Can I make this same-day?
Yes. Skip the overnight proof and do a room-temperature proof for 45–75 minutes before baking.
Flavor deepens with a cold proof, but same-day still produces an excellent loaf.
How do I keep the cheese from burning on the crust?
Tuck any exposed cheese under the surface when shaping, and try to keep most cubes inside the dough. If bits poke out, they’ll caramelize, which can be tasty, but too much exposed cheese can scorch.
Why is my loaf gummy when I slice it?
It’s likely underbaked or sliced too soon. Bake until deep golden and let it cool at least an hour so the crumb sets.
If needed, return slices to a 325°F (165°C) oven for a few minutes to dry slightly.
Can I make it gluten-free?
True sourdough relies on gluten structure. For a gluten-free version, use a tested gluten-free sourdough recipe and fold in jalapeños and cheddar, but expect different texture and handling.
How do I know bulk fermentation is done?
Look for a 40–60% rise, visible bubbles, and a light, jiggly feel. Time varies by temperature and starter strength, so trust the signs more than the clock.
Final Thoughts
This Jalapeño Cheddar Sourdough Loaf brings bakery-level flavor to your home kitchen with simple techniques and a short list of ingredients.
It’s crusty, tangy, cheesy, and just spicy enough to keep you coming back for another slice. Serve it with chili, alongside eggs, or toasted with butter and honey. Once you make it, you’ll find yourself keeping jalapeños and cheddar on hand just for this loaf.
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