Spicy Jalapeno Cheddar Sourdough Loaf
- Cook Time: 25 hours 30 minutes
- Total Time: 25 hours 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 100g active, bubbly sourdough starter
- 350g warm water
- 500g bread flour (high protein)
- 10g fine sea salt
- 150g sharp cheddar cheese, cubed (about 1/4 inch)
- 2–3 medium jalapenos, deseeded and finely diced
- 1 tablespoon cornmeal (for the bottom of the pot)
Instructions
- In a large mixing bowl, whisk together your active sourdough starter and warm water until the starter is mostly dissolved. Add the bread flour and salt. Mix by hand or with a sturdy spoon until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 to 45 minutes for the autolyse phase.
- Over the next 3 hours, perform four sets of “stretch and folds” every 30 minutes. To do this, grab the edge of the dough, pull it upward, and fold it over itself. Rotate the bowl and repeat four times for each set. This builds the gluten structure needed to hold the heavy cheese and peppers.
- After your last set of folds, let the dough rest for an hour. Gently tip the dough onto a lightly floured surface and stretch it out into a large rectangle. Spread the cubed cheddar and diced jalapenos evenly over the surface. Fold the dough into thirds like a letter, then roll it up tightly. Place it back in the bowl to finish bulk fermentation until it has grown about 50% in size.
- Gently turn the dough out onto a floured surface. Fold the sides into the center and roll it into a tight ball (boule) or an oval (batard). Use the tension of the counter to create a smooth, tight skin on the top of the loaf. Place the dough upside down into a floured banneton or a bowl lined with a floured kitchen towel.
- Cover the banneton with a plastic bag or reusable wrap. Place it in the refrigerator for 12 to 18 hours. This cold proofing step develops the sourdough’s signature tang and makes the dough easier to score before baking.
- Preheat your Dutch oven in a 450°F (230°C) oven for 45 minutes. Turn the cold dough onto parchment paper. Use a sharp blade or “lame” to make a deep slash across the top. Carefully lower the dough into the hot Dutch oven. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and the cheese is bubbling.