Cheddar Jalapeño Sourdough Overview
Introduction: Cheddar Jalapeño Sourdough is a sourdough bread that perfectly combines rich cheddar cheese with spicy habanero peppers. Its golden-brown, crisp crust and soft, chewy interior make it the perfect companion for a cold night. This bread is suitable for both novice bakers and experienced cooks.
Features
Rich Flavor Fusion: Every bite is bursting with the richness of cheddar cheese and the spiciness of habanero peppers.
Suitable for Beginners: Simple to make, even baking novices can succeed.
Versatile: Perfect as a cozy snack or to accompany a rich soup.
Aromatic: The kitchen is filled with the aroma of fresh bread while it's baking.
Popular: A visually and gustatory treat that's surprisingly easy to make.
Ingredients Needed
Dough Ingredients:
1000g unbleached all-purpose flour (can be substituted with bread flour for a chewier texture)
720g warm water (warm water helps activate the sourdough starter)
100g sourdough starter (to ensure it is active and bubbly)
20g salt (avoid using iodized salt for better fermentation)
Mixed Ingredients:
200g cheddar cheese (cut into cubes; full-fat cheese is best)
2 habanero peppers (seeds removed and chopped; for a milder flavor, use bourbaro or banana peppers)
Instructions
Feeding the Starter: Mix 100g flour with 100g water, cover, and let stand for 6-8 hours, until it is bubbly and has doubled in size.
Mixing the dough: In a large bowl, combine 720g warm water with 100g of fermented starter, add 1000g flour, and stir until no dry flour remains. Let it rest for 1 hour to hydrolyze.
Adding salt: Sprinkle 20g salt onto the dough, gently fold it in to incorporate, and let it rest for another 30 minutes.
Stretching and folding: Over the next 2 hours, perform 4 stretching and folding cycles, 30 minutes apart, to strengthen the dough.
Adding ingredients: Carefully fold the cheddar cheese cubes and habanero pepper flakes evenly into the dough.
Batch fermentation: Cover the bowl and allow the dough to rise until it has increased in size by approximately 50%, which should take 4-6 hours.
Shaping and chilling: After fermentation, shape the dough into a round shape and refrigerate overnight (8-12 hours) to develop flavor.
Preheating and baking: Preheat the oven to 450°F and preheat the Dutch oven simultaneously. Place the dough in a pan, cover, and bake for 30 minutes. Then uncover and bake for another 10-15 minutes, or until golden brown and crisp.
Cooling: Transfer the baked bread to a cooling rack and let it cool for at least 1 hour before slicing to enhance texture and flavor.
Storage Recommendations:
Room Temperature: Store in a paper bag at room temperature for up to 3 days, maintaining its crisp crust.
Refrigerator: For extended storage, wrap tightly in a plastic bag and refrigerate for up to 1 week (but the crust may soften).
Freezing: After slicing, store in an airtight container or freezer bag. It can be frozen for up to 3 months. To serve, bake or thaw before slicing.
Reheating: Preheat oven to 350°F and heat the slices for about 10 minutes to restore the bread's soft interior and delicious crust.
Pairing Suggestions:
Creamy Tomato Soup: The rich tomato soup complements the spiciness of the habanero peppers.
Spicy Chili Sauce: The spiciness of chili sauce combined with cheese makes every bite flavorful.
Garden Salad: A refreshing contrast between fresh salad and rich bread.
Guacamole: The unique combination of creamy avocado sauce and habanero peppers adds a new flavor to toasted sourdough.
Honey Butter: The sweet and savory honey butter complements warm bread perfectly.
Pickled Habanero Peppers: Maintaining spiciness while adding an extra layer of flavor.
Craft Beer: Choose an IPA or Malt Stout to enhance the savory elements of the bread.
Chocolate Chip Cookies: As a dessert, warm chocolate provides a perfect contrast to the savory bread.
Frequently Asked Questions
Which Habanero Pepper Should I Use?
: Use fresh, seeded, and chopped habanero peppers. For a milder flavor, use bobrano or banana peppers instead, adjusting the amount to your liking.
How to Store Cheddar Jalapeño Sourdough? Store at room temperature in a paper bag for 3 days; for longer storage, tightly wrap and refrigerate for 1 week; sliced and frozen, it can be stored for 3 months.
Can the bread be frozen?
Of course! Slice and freeze in an airtight container or freezer bag. Bake or thaw before slicing to eat.
What if the sourdough starter doesn't rise?
If the starter doesn't rise, it may not be active enough. Feed it with an equal amount of flour and water (about 100 grams) and let it sit at room temperature for 6-8 hours. If it still doesn't rise, consider using a different flour or adjusting the ambient temperature.
Is this bread suitable for people with gluten sensitivity?
This bread is not suitable for a gluten-free diet because it uses wheat flour. However, you can substitute a gluten-free flour mixture for all-purpose flour, following the liquid adjustment instructions on the mixture.
Reviewed by EL KATIBI MARIA
on
February 09, 2026
Rating:
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