Rising up right here in New Mexico means fixed publicity to spicy meals. Crimson and inexperienced chile develop effectively right here within the arid southwest of the USA, and you will find a spicy model of all the things on the menu (even sushi). And for good purpose, actually, there’s an addictive high quality to a well-roasted chile, and no matter your spiciness tolerance, you would possibly discover for those who eat it typically you will quickly start to crave its influence and taste. With this jalapeño-cheddar sourdough bread I am channeling a few of this, even when I name for jalapeño and never inexperienced chile, the place the previous is usually much less spicy than the latter2.

I am actually not the primary baker to bake this mix, and I truthfully cannot say the place I first noticed it (maybe from my Southwest neighbor Barrio Bread), however after baking this in testing, I am unsure I can keep away from baking this typically (and particularly for visiting friends). I like the aroma of the inexperienced, grassy jalapeños when chopped and blended into the dough—so vibrant, so contemporary, so pungent. The cheddar steals the highlight when the bread is baking, although, and relying on the way you shred, slice, or dice the cheese, you may both have a delicate or extraordinarily evident melting scenario—do as favor, and extra on this later.

Hi there gooey, tacky crust.

That is a kind of loaves that is much less on the refined facet and extra on the do-whatever-it-wants facet. However, melted cheese.

The flavour of this bread is spicy, however for me, not a lot you may’t really feel your tongue on the finish of every chew. The savory and salty contribution from the cheese balances out the spice of the jalapeños, and the 2 work in unison to make these tastebuds dance.

Flour and ingredient choice


Any high-quality entire wheat flour will work effectively for the whole-grain portion of this loaf. I used Carolina Floor entire wheat for all the 30%, which introduced a big quantity of taste all by itself.

I additionally name for a 5% addition of entire rye flour, which I’ve come to appreciate is certainly one of my favourite methods to deliver coloration to the crust and add in a few of that scrumptious and hearty rye taste. It isn’t so much, however with rye, even somewhat goes a good distance. If you do not have rye flour, substitute it out for extra entire wheat and even entire spelt.


I used your commonplace inexperienced jalapeño from the marketplace for the pepper element on this recipe. Nevertheless, you may additionally go together with a serrano for a extra spicy outcome, or fire-roasted inexperienced chile to go full New Mexican (and it is so, so good). Whilst you could not at all times see little inexperienced bits of jalapeño within the inside of the loaf, you will style and scent its influence.

Adding jalapeño and cheddar cheese to dough in bulk fermentation
Including jalapeño and cheddar cheese to dough in bulk fermentation.


I’ve examined this with aged yellow and white cheddar and each are wonderful. My choice, although, is for thickly shredded aged yellow sharp cheddar, which not solely seems to be visually beautiful, it tastes nice when paired with the spicy jalapeño.

When you thickly minimize or dice the cheese as a substitute of shred it, you will find yourself with pockets of barely melted cheese all through the loaf, which can or will not be your factor. I discover a mixture works rather well: some shredded (for max dispersion by way of the loaf) and a few minimize thick (for an sudden and at all times welcome pool of golden taste). Pre-shredded sharp cheddar is a good choice for the cheese.

Jalapeño cheddar sourdough bread schedule

Baking schedule

This jalapeño-cheddar sourdough bread is revamped the course of two days. Chilly proofing this dough brings extra taste, however you may at all times do a same-day bake. As an alternative of inserting the formed dough into the fridge to proof in a single day (form retarded), go away it out, lined, to proof for 1-3 hours (relying on kitchen temperatures, colder means longer) till able to bake.

Jalapeño-cheddar sourdough bread formulation


Whole Dough Weight 1,800 grams
Hydration 75%
Pre-fermented Flour 8.50%
Levain in closing dough 19.51%
Yield 2 x 900g loaves

This recipe makes two loaves. If you would like to make a single loaf of jalapeño-cheddar sourdough bread, divide all of the components in half. See my information to utilizing baker’s percentages for additional assist with scaling.

Whole formulation

Desired dough temperature: 78°F (25°C). See my publish on the significance of dough temperature for extra data on dough temperatures.

Weight Ingredient Baker’s Proportion
629g Medium-protein bread flour or All-purpose flour (~11% protein, Central Milling Artisan Baker’s Craft, or King Arthur Baking All-Function) 75.00%
168g Entire wheat flour (Carolina Floor Entire Wheat or King Arthur Baking Entire Wheat) 20.00%
42g Entire rye flour (Central Milling Entire Rye) 5.00%
210g Sharp cheddar cheese 25.00%
67g Jalapeño pepper, finely diced (1-2 giant peppers) 8.00%
34g Honey 4.00%
587g Water 1 (levain and autolyse) 70.00%
42g Water 2 (reserve for mixing) 5.00%
15g Advantageous sea salt 1.80%
7g Ripe sourdough starter 0.85%
Jalapeño-cheddar sourdough shaped as a boule
Jalapeño-cheddar sourdough formed as a boule.

Jalapeño-cheddar sourdough bread methodology

1. Put together the levain – 9:00 p.m. (the evening earlier than mixing)

Combine the next components in a container and go away them lined to ripen at a heat temperature, about 74-76°F (23-24°C) for 12 hours.

Weight Ingredient Baker’s Proportion
36g Medium-protein bread flour or all-purpose flour 50.00%
36g Entire wheat flour 50.00%
72g Water 100.00%
7g Ripe sourdough starter 10.00%

2. Autolyse and put together jalapeño and cheddar – 8:30 a.m. (the following morning)

This recipe makes use of the autolyse approach to extend the extensibility of the dough and make mixing by hand simpler. Add the next to a mixing bowl and blend till integrated. Let the combination relaxation, lined, for 30-minutes.

Weight Ingredient
593g Medium-protein bread flour or all-purpose flour
132g Entire wheat flour
42g Entire rye flour
516g Water 1

Presently it is also handy to scrub and finely cube the jalapeño peppers and shred or dice the cheddar cheese. Place the 2 in a small bowl and reserve till known as for in bulk fermentation.

Weight Ingredient
67g Jalapeño, washed and finely diced
210g Sharp cheddar cheese, shredded or cubed

3. Combine – 9:00 a.m.

Weight Ingredient
34g Honey
42g Water 2
15g Advantageous sea salt
149g Ripe levain (from step 1)

Add the honey, levain, and salt to the highest of your dough already within the mixing bowl, and use a splash of water 2 to moisten. Combine the additions in totally and if the dough looks like it will possibly deal with it, add the rest of the water. Subsequent, knead the dough for a couple of minutes both with the slap and fold approach or do folds within the bowl. For this dough, I did this for about 5 minutes till the dough begins to clean out and develop into elastic.

Switch the dough to a container for bulk fermentation and canopy.

4. Bulk fermentation – 9:15 a.m. to 12:45 p.m. (3 1/2 hours)

At a heat room temperature, round 74-76°F (23-24°C), bulk fermentation ought to take about 3 1/2 hours. In case your kitchen is cooler, place your bulk container in a small dwelling dough proofer, or lengthen the majority fermentation time to offer the dough extra time to ferment. This dough wants round three units of stretch and folds throughout this time.

Adding jalapeño and cheddar cheese to dough during bulk fermentation
Including jalapeño and cheddar cheese to dough throughout bulk fermentation

After the primary thirty minutes into bulk fermentation, however earlier than you give your dough its first set of stretches and folds, unfold about 1/4 of the jalapeños and cheese excessive of the dough. Then, seize one facet of the dough and stretch it up and over it to the opposite facet. Subsequent, unfold on one other 1/4 of the inclusions to the brand new high. Rotate the bowl 180° and carry out one other stretch and fold. Unfold on one other 1/4 of the inclusions, rotate the bowl 90° and do one other stretch and fold. Lastly, unfold on the final of the peppers and cheese, flip the bowl 180°, and do one final stretch and fold.

And the top of every set, attempt to have the dough neatly folded up within the bowl.

The remaining two units of stretch and folds ought to be extra mild. After the third set, let the dough relaxation, lined, for the rest of bulk fermentation.

5. Divide and preshape – 12:45 p.m.

On the finish of bulk fermentation, your dough ought to have risen within the container, however not an amazing deal. You need to see indicators of sturdy fermentation: some bubbles, a clean texture, and a rise in elasticity (energy). As you may see under, my dough was able to divide.

Dough at end of bulk fermentation
The dough at finish of bulk fermentation.

Fill a bowl with some water and place it in your work floor. Scrape out your dough from the majority container onto your dry counter. Divide the mass in half utilizing a bench knife. Utilizing a moist hand and the knife within the different, gently preshape every half right into a taut spherical.

This dough was nonetheless somewhat elastic and solely required a really mild preshape. Keep away from being too aggressive with the dough, which can trigger it to tear given the excessive share of peppers and cheese added.

Let the dough relaxation, uncovered, for half-hour.

6. Form – 1:15 p.m.

Shaped jalapeño-cheddar sourdough
Jalapeño-cheddar sourdough bread formed as a batard (oval).

Flour the highest of every preshaped spherical and your work floor, and utilizing your bench knife flip one spherical over to the floured space. Utilizing floured fingers form the spherical right into a boule form. I formed this dough as each a boule (spherical) and a batard (oval) in testing—each work equally effectively. After shaping, place the dough seam facet up in a 10-inch lengthy proofing basket lined with canvas or a clear kitchen towel.

Repeat for the opposite preshaped spherical.

7. Proof – 1:30 p.m. to 9:00 a.m. (in a single day)

Cowl the hampers with a giant, reusable plastic bag and seal it shut. Then, place the hampers into your fridge to proof in a single day.

8. Bake – 9:00 a.m. (subsequent day)

NOTE: I’d advocate that no matter methodology you employ to bake this jalapeńo-cheddar sourdough bread, you employ a chunk of parchment paper under the dough—the cheese tends to leak out of the dough only a bit!

Preheat your oven with a Dutch oven, combo cooker, Challenger bread pan, or baking stone or Baking Metal inside to 450°F (230°C) for half-hour.

I baked these loaves in my Challenger bread pan, however you may additionally comply with my information to steaming an oven for baking bread.

Rating every bit of dough and slide it into the oven—bake for 20 minutes with steam. Then, take away the steaming pans from contained in the oven (or take away the lid to your baking pan) and bake for an extra half-hour, or till the crust is deeply coloured and the inside temperature registers round 204°F (95°C).

As soon as totally baked, cool your loaves on a cooling rack for 1-2 hours. See my publish on the finest strategy to retailer bread to maintain it contemporary for every week or longer.

Jalapeño-cheddar sourdough bread crust

Once I was in faculty certainly one of my favourite snacks was merely a plate of tortilla chips with shredded cheddar and a can of Hatch inexperienced chile on high, microwaved for 30 seconds to make sure a gooey scenario was correctly achieved—ahh the humanity! It was my type of fast “nachos,” and for some purpose, this bread introduced me again to the previous days of cooking within the dorm with nothing however a microwave. Whereas this bread is actually a stage up (perhaps 10 ranges?), the ethos of that snack one way or the other pervades. And the humorous factor is, each time I bake this bread I now snack on it in simply the identical means, that’s to say, slices toasted and eaten plain proper off a plate.

This jalapeño-cheddar sourdough bread is an absolute deal with and I hope you get pleasure from it simply the identical as I’ve been whereas sitting in my kitchen, pondering again to less complicated instances and simply how particular cheddar cheese could be on virtually all the things.

Buon appetito!


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This savory sourdough bread with contemporary jalapeño and cheddar cheese is a gooey, savory deal with.


  • 36g medium-protein bread flour or all-purpose flour
  • 36g entire wheat flour
  • 72g water
  • 7g ripe sourdough starter

Principal Dough

  • 593g medium-protein bread flour or all-purpose flour
  • 132g entire wheat flour
  • 42g entire rye flour
  • 210g Sharp cheddar cheese, shredded or cubed
  • 67g Jalapeño, finely diced (12 giant peppers)
  • 34g Honey
  • 558g water (water 1 + water 2)
  • 15g salt
  • 149g levain (from above, made in step 1 under)

  1. Levain (9:00 p.m.)
    In a small bowl or jar, combine the Levain components. Cowl the jar and preserve it at a heat temperature for 12 hours.
  2. Autolyse and put together inclusion (8:30 a.m)
    In a medium mixing bowl, add the 593g medium-protein bread flour, 132g entire wheat flour, 42g entire rye flour, and 516g water 1 and blend till no dry bits stay. Cowl the bowl and let relaxation for 1-hour. Wash and cube the jalapeño peppers and shred/dice the cheddar cheese. Reserve till bulk fermentation.
  3. Combine (9:00 a.m.)
    Add the honeylevain, and salt to the highest of your dough already within the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Combine the additions in totally and if the dough looks like it will possibly deal with it, add the rest of the water. Subsequent, knead the dough for a couple of minutes both with the slap and fold approach or do folds within the bowl. For this dough, I did this for about 5 minutes till the dough begins to clean out and develop into elastic. Switch the dough to a container for bulk fermentation and canopy.
  4. Bulk Fermentation (9:15 a.m. to 12:45 p.m.)
    This dough will want 3 units of stretches and folds throughout bulk fermentation the place the primary set begins after half-hour into bulk fermentation and the following units are at 30-minute intervals. In the course of the first set of stretches and folds, add the jalapeño and cheese as you carry out every stretch and fold. After the third set of stretches and folds, let the dough relaxation, lined, for the rest of bulk fermentation.
  5. Divide and Preshape (12:45 p.m.)
    Flippantly flour your work floor and scrape out your dough. Utilizing your bench knife, divide the dough in half. Flippantly form every half right into a spherical form. Let the dough relaxation for half-hour, uncovered.
  6. Form (1:15 p.m.)
    Form the dough right into a spherical (boule) or oval (batard). Then, place the dough in proofing baskets, seam facet up.
  7. Proof (1:30 p.m. to 9:00 a.m. the following day)
    Cowl proofing baskets with reusable plastic and seal shut. Then, place each baskets into the fridge and proof in a single day.
  8. Bake (The subsequent day, bake at 9:00 a.m.)
    Preheat your oven with a baking floor or combo cooker/Dutch oven inside to 450°F (230°C).

    I like to recommend baking this dough on a chunk of parchment because the cheese would possibly soften out barely. When the oven is preheated, take away your dough from the fridge, rating it, and switch it to the preheated baking floor or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam within the oven or take away the lid (you may preserve it within the oven or take away it) and proceed to bake for half-hour longer. When carried out, the inner temperature ought to be round 204°F (95°C).

    Let the loaves cool for two hours on a wire rack earlier than slicing.


  • Yellow or white sharp cheddar cheese will work equally effectively for this recipe
  • As an alternative of jalapeño peppers, use serrano or fire-roasted inexperienced/purple chile for a extra spicy bread



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