Jalapeño-Cheddar Sourdough (Spicy, Cheesy, Irresistible)

Build the Levain (Evening Before)

The night before baking, combine the active starter, bread flour, and water in a small jar or bowl. Mix well, cover loosely, and let sit at room temperature overnight (8-12 hours). It should be bubbly, active, and smell pleasantly sour in the morning.

Mix the Dough

In a large bowl, combine the levain and warm water. Stir until the starter disperses. Add both flours and mix until a shaggy dough forms and no dry bits remain. Cover and let rest for 30-60 minutes (autolyse).

Add Salt

Sprinkle the salt over the dough. Wet your hands and incorporate the salt by pinching and folding the dough until fully absorbed. Cover and rest for 30 minutes.

Bulk Fermentation with Stretch and Folds

Over the next 2-3 hours, perform 4 sets of stretch and folds, every 30 minutes. During the second or third set, incorporate the cheese and jalapeños.

Gently stretch the dough out as much as possible without tearing, sprinkle about one-third of the cheese and jalapeños over the surface, then fold as usual. Repeat until all mix-ins are incorporated. The dough will become smoother and more elastic with each set.

Continue Bulk Fermentation

After the last set of folds, let the dough rest, covered, for another 1-2 hours. It should increase in volume by about 50%, look puffy, and have visible bubbles.

Shape the Dough

Lightly flour your work surface. Gently turn the dough out. With floured hands, gently shape it into a round or oval by folding the edges into the center, then flipping and dragging to create surface tension. Be careful not to deflate the dough too much.

Final Proof

Place the shaped dough seam-side up in a floured proofing basket (banneton). Cover and refrigerate overnight (8-12 hours) for best flavor, or let proof at room temperature for 1-2 hours until puffy.

Preheat the Dutch Oven

Place a Dutch oven with its lid in your oven and preheat to 475°F (245°C) for at least 45 minutes.

Score the Dough

Carefully remove the hot Dutch oven. Place a piece of parchment paper over the dough and invert the basket to release the dough onto the parchment. Using a sharp blade or lame, score the top with a simple slash or pattern—about ¼ inch deep.

Bake Covered

Using the parchment as handles, lower the dough into the hot Dutch oven. Put the lid on and bake for 25 minutes.

Bake Uncovered

Remove the lid and bake for another 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).

Cool Completely

Carefully remove the loaf from the pot and transfer to a wire rack. Cool completely—at least 2 hours. This is crucial for texture.

Slice and Enjoy

Once completely cool, slice with a serrated knife. Each slice reveals pockets of melted cheese and spicy jalapeños throughout. Toast and butter for the ultimate experience.