Description
Delicious jalapeño cheddar sourdough bread with a crispy crust and melted cheese pockets, perfect for toasting or sandwiches.
Ingredients
Dough Ingredients
- 3 cups Bread flour (All-purpose flour can also work, but bread flour is preferred.)
- 1.5 cups Water (Room temperature is fine.)
- 1 cup Active sourdough starter (Should be bubbly and double after feeding.)
- 1.5 teaspoons Salt (Enhances flavor.)
Add-ins
- 1 cup Shredded cheddar cheese (Use block cheddar for best melting.)
- 1/2 cup Diced jalapeños (Adjust based on heat preference.)
Instructions
Preparation
- In a large bowl, mix the bread flour, water, active sourdough starter, and salt until combined.
- Let the dough rest for about 30 minutes.
- After resting, begin adding in the shredded cheddar cheese and diced jalapeños gently.
Rising
- Cover the bowl with a damp cloth and let the dough rise until it looks puffy and airy, about 2 to 3 hours.
Shaping and Proofing
- Shape the dough into a round, tucking it under itself to maintain surface tension.
- Let it proof for another 1 to 2 hours.
Baking
- Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Once preheated, carefully place the dough in the hot Dutch oven and cover it.
- Bake for 30 minutes covered, then remove the lid and bake for an additional 5 to 10 minutes until the crust is golden brown.
Cooling
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 to 2 hours before slicing.
Notes
For a variation, add in seeds or herbs to the dough. Make sure not to slice the bread too early to avoid a gummy texture inside.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking, bread
- Cuisine: American