Cheddar Jalapeño Sourdough Loaf
Cheddar Jalapeño Sourdough Loaf
Ingredients
For the Sourdough Dough
- 3/4 cup active sourdough starter, (150 grams)
- 1 2/3 cups warm water, (380 grams, 90-95°F)
- 3 3/4 cups bread flour, (450 grams)
- 2 teaspoons fine sea salt, (10 grams)
For the Inclusions
- 1 1/2 cups sharp cheddar cheese, shredded (about 6 ounces)
- 2 fresh jalapeños, medium, seeded and finely chopped
For Baking
- 1 tablespoon butter, softened, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and mix with a dough whisk or your hands until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
⏱️ 35 min
- 2
After the autolyse, sprinkle the fine sea salt over the dough. Gently mix the salt into the dough for 2-3 minutes until fully incorporated. The dough will become slightly firmer. Cover and let rest for 30 minutes.
⏱️ 35 min
- 3
Begin the bulk fermentation with a series of stretch and folds. Perform 4 sets of stretch and folds, spaced 30 minutes apart. For each set, wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat until you've folded all sides. After the fourth set, cover the dough and let it rest for 1 hour.
⏱️ 150 min
- 4
Gently spread the dough out on a lightly floured surface. Sprinkle the shredded cheddar cheese and chopped jalapeños evenly over the surface of the dough. Perform one more set of gentle stretch and folds to incorporate the inclusions, ensuring they are well distributed throughout the dough. Be careful not to tear the dough.
⏱️ 10 min
- 5
Lightly flour your work surface. Gently turn the dough out onto the surface. Shape the dough into a loose round or rectangle and let it rest for 20 minutes, covered with a damp cloth, to relax the gluten.
⏱️ 25 min
- 6
Grease the inside of a 9x4x4 inch Pullman loaf pan generously with softened butter, then dust lightly with all-purpose flour, tapping out any excess. On your floured surface, gently flatten the dough into a rectangular or oval shape. Starting from one short end, tightly roll the dough into a log, like a burrito. Pinch the seam closed along the bottom and at the ends to seal the dough.
⏱️ 10 min
- 7
Carefully place the dough log, seam-side down, into the prepared Pullman loaf pan. Cover the pan loosely with plastic wrap or a damp cloth. Let the dough proof at room temperature for 1 to 2 hours, or until it has visibly risen and is about 1 inch from the top of the pan. Then, transfer the pan to the refrigerator and cold-proof overnight for 8 to 12 hours.
⏱️ 720 min
- 8
The next day, preheat your oven to 450°F with the Pullman loaf pan lid on (if using, otherwise just the pan). If your pan has a lid, place the pan with the dough inside the preheated oven and bake with the lid on for 25 minutes.
⏱️ 30 min•🌡️ 450
- 9
After 25 minutes, carefully remove the lid (if using) and reduce the oven temperature to 400°F. Continue to bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F. If not using a lid, bake at 450°F for 20 minutes, then reduce to 400°F for 20-25 minutes.
⏱️ 20 min•🌡️ 400
- 10
Carefully remove the loaf from the pan immediately and transfer it to a wire rack to cool completely before slicing. This is crucial for the texture and flavor to develop properly.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Cheddar Jalapeño Sourdough Loaf
Ingredients
For the Sourdough Dough
- 3/4 cup active sourdough starter, (150 grams)
- 1 2/3 cups warm water, (380 grams, 90-95°F)
- 3 3/4 cups bread flour, (450 grams)
- 2 teaspoons fine sea salt, (10 grams)
For the Inclusions
- 1 1/2 cups sharp cheddar cheese, shredded (about 6 ounces)
- 2 fresh jalapeños, medium, seeded and finely chopped
For Baking
- 1 tablespoon butter, softened, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and mix with a dough whisk or your hands until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
⏱️ 35 min - 2
After the autolyse, sprinkle the fine sea salt over the dough. Gently mix the salt into the dough for 2-3 minutes until fully incorporated. The dough will become slightly firmer. Cover and let rest for 30 minutes.
⏱️ 35 min - 3
Begin the bulk fermentation with a series of stretch and folds. Perform 4 sets of stretch and folds, spaced 30 minutes apart. For each set, wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat until you've folded all sides. After the fourth set, cover the dough and let it rest for 1 hour.
⏱️ 150 min - 4
Gently spread the dough out on a lightly floured surface. Sprinkle the shredded cheddar cheese and chopped jalapeños evenly over the surface of the dough. Perform one more set of gentle stretch and folds to incorporate the inclusions, ensuring they are well distributed throughout the dough. Be careful not to tear the dough.
⏱️ 10 min - 5
Lightly flour your work surface. Gently turn the dough out onto the surface. Shape the dough into a loose round or rectangle and let it rest for 20 minutes, covered with a damp cloth, to relax the gluten.
⏱️ 25 min - 6
Grease the inside of a 9x4x4 inch Pullman loaf pan generously with softened butter, then dust lightly with all-purpose flour, tapping out any excess. On your floured surface, gently flatten the dough into a rectangular or oval shape. Starting from one short end, tightly roll the dough into a log, like a burrito. Pinch the seam closed along the bottom and at the ends to seal the dough.
⏱️ 10 min - 7
Carefully place the dough log, seam-side down, into the prepared Pullman loaf pan. Cover the pan loosely with plastic wrap or a damp cloth. Let the dough proof at room temperature for 1 to 2 hours, or until it has visibly risen and is about 1 inch from the top of the pan. Then, transfer the pan to the refrigerator and cold-proof overnight for 8 to 12 hours.
⏱️ 720 min - 8
The next day, preheat your oven to 450°F with the Pullman loaf pan lid on (if using, otherwise just the pan). If your pan has a lid, place the pan with the dough inside the preheated oven and bake with the lid on for 25 minutes.
⏱️ 30 min•🌡️ 450 - 9
After 25 minutes, carefully remove the lid (if using) and reduce the oven temperature to 400°F. Continue to bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F. If not using a lid, bake at 450°F for 20 minutes, then reduce to 400°F for 20-25 minutes.
⏱️ 20 min•🌡️ 400 - 10
Carefully remove the loaf from the pan immediately and transfer it to a wire rack to cool completely before slicing. This is crucial for the texture and flavor to develop properly.
⏱️ 120 min