Bold & Cheesy: How to Bake the Perfect Jalapeño Cheddar Sourdough Bread

Mix the Dough

In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter dissolves and the mixture becomes cloudy.

Add the bread flour and mix until no dry flour remains. The dough will look rough and shaggy at this stage, which is perfectly normal.

Cover the bowl with a towel and let the dough rest for 30 minutes. This step, called the autolyse, allows the flour to fully hydrate and helps develop gluten naturally.

Add the Salt

After the rest period, sprinkle the salt over the dough.

Using slightly wet hands, gently squeeze and fold the dough several times until the salt is fully incorporated. The dough will begin to feel smoother and more elastic.

Cover the bowl again and let the dough rest for about 30 minutes before beginning the stretch and fold process.

Stretch and Fold the Dough

To develop gluten without heavy kneading, use a stretch-and-fold technique.

Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl slightly and repeat this motion four times.

After completing one round of folds, cover the bowl and let the dough rest for 30 minutes.

Repeat this process three to four times over the next two hours. With each round, the dough will become stronger, smoother, and easier to handle.

Add the Jalapeños and Cheese

During the second round of folds, add the diced jalapeños and shredded or cubed cheese.

Spread the dough slightly, sprinkle some of the jalapeños and cheese across the surface, and fold the dough over itself to incorporate them. Continue folding until the ingredients are evenly distributed.

Be gentle during this process so the dough structure remains intact.

Bulk Fermentation

After the stretch-and-fold process, cover the bowl and allow the dough to rise at room temperature for 4 to 6 hours, depending on the warmth of your kitchen.

The dough should expand noticeably and show bubbles along the surface. It will feel airy and slightly jiggly when the fermentation is complete.

If you want deeper sourdough flavor, you can place the dough in the refrigerator overnight for a slow fermentation.

Shape the Dough

Turn the dough out onto a lightly floured surface.

Gently shape it into a round by folding the edges toward the center and turning the dough while tightening the outer surface. This creates tension on the outside of the loaf, which helps it rise upward during baking.

Let the dough rest for 20 minutes before the final shaping.

After resting, shape the dough again into a tight round boule.

Final Proof

Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel.

Cover the dough and let it proof for 1 to 2 hours at room temperature, or refrigerate it overnight for a cold proof.

Cold proofing improves flavor and makes the dough easier to score before baking.

Preheat the Oven

About 30 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven inside.

A hot Dutch oven traps steam during the early stages of baking, which helps develop a beautiful crust.

Score and Bake

Carefully turn the proofed dough onto a sheet of parchment paper.

Using a sharp knife or bread lame, score a deep slash across the top of the loaf. This allows the bread to expand properly in the oven.

Transfer the dough into the preheated Dutch oven and cover with the lid.

Bake covered for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until the crust is deep golden brown and slightly blistered.

Cool Before Slicing

Remove the bread from the Dutch oven and place it on a wire rack to cool.

Although it may be tempting to slice right away, allow the loaf to cool for at least one hour. This lets the crumb fully set and prevents the cheese pockets from becoming overly gooey.

Once cooled, you’ll reveal a beautifully textured interior filled with melted cheddar and bits of jalapeño.