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Add salt: Add 10 grams of salt to the remaining 30 grams
Herb Lindner’s Jalapeño Cheddar Sourdough Bread creation.
Enjoy reading about Herb’s hobby on pages 31 and 32.
Jalapeño Cheddar Sourdough Bread Recipe
This jalapeño cheddar sourdough bread recipe makes a crusty
artisan loaf, loaded with cheddar cheese and spicy pickled jala-
peños. It can be enjoyed alongside soups, as the base for a
spicy grilled cheese sandwich or on it’s own for a tasty snack.
Prep Time: 40 minutes
Cook Time: 50 minutes
Fermenting Time: 12 hours
Servings: 12
Sourdough Ingredients
½ cup (100 g) sourdough starter (active, not stirred down)
1 ¼ cups + 3 tablespoons (360 g) water (30 grams divided)
⅓ cup + 2 teaspoons (50 g) whole wheat flour
3 ½ cups + 1 tablespoon (450 g) bread flour
2 teaspoons (10 g) fine sea salt
Add-in Ingredients
¼ cup (135 g) sliced jalapeños (pickled or fresh)
4 oz. (113 g) sharp cheddar cheese (shredded)
Instructions
Prepare Sourdough Starter
Prepare sourdough starter in advance: You will need to
prepare the starter before you begin mixing the dough. To a
clean jar add 25g starter + 100g water + 100g flour and let
rise until doubled. Depending on the temperature of your
kitchen and the maturity of your starter, this can take any-
where from 4-12 hours. *See notes.
Prepare the Dough
Autolyse: In a mixing bowl, combine 330 grams of water
and 100 grams active sourdough starter, stir to combine.
Add 50 grams whole wheat flour and 450 grams bread flour
and use your hands to combine the ingredients until there
are no dry bits and the dough looks like a shaggy mass.
Cover the bowl and let the dough rest on the counter for 1
hour.
May 2021
of water in a small bowl and stir to dissolve. Add the
salt water to the dough and use your hands to work it in
until well combined. Cover the bowl and let rest on the
counter for 1 hour.
Bulk fermentation: Perform 3 sets of stretch and folds,
30 minutes apart, over the first hour and a half. Add the
shredded cheddar cheese and jalapeños to the dough
during the second set of stretch and folds. Keep the
bowl covered between sets. Once finished with the third
set of stretch and folds, cover the dough and allow to
rise at room temperature for an additional 2-3
hours. (Alternatively, you can cover the dough and let it
rest in the fridge for up to 36 hours.)
How to perform a set of stretch and folds: While the
dough is still in the bowl, pick up one side with a wet
hand. Pull it up and over itself. Turn the bowl and
repeat this action on 4 sides of the dough until the
bowl has come full circle.
Shape and Second Rise: Turn the dough onto a floured
surface and shape into a rough ball. (The outside of the
dough will not be smooth). Flour the top of the dough
and place into a floured proving basket, top-side down.
Allow to rise at room temperature for 2-3 hours or until
it has risen about 20%-30%.
Preheat: Preheat the oven, with the dutch oven inside, to
500° for 30 minutes.
Score and Bake: Turn the dough out onto a piece of
parchment paper and score the top with a razor. Remove
the dutch oven and place on stove-top. Use the parch-
ment paper as a sling and lift the dough up and into the
dutch oven. Cover with the lid, turn oven down to 450°
and bake for 30 minutes. Remove the lid and bake an
additional 20-25 minutes or until the crust is at the de-
sired color.
Cool: Let the bread cool on a cooling rack for 2 hours be-
fore cutting.
Notes
You will only use 100g of the active starter for this recipe
in step 1. Place the remainder in the fridge if you do not
plan to bake anytime soon OR use the remainder to feed
and discard in order to prepare for your next bake. Use
large silicone gloves when bread baking to protect
hands and forearms from burns.
During the first rise (bulk fermentation), if your kitchen
temperature is warmer than 70°, check the dough 2
hours after the last stretch and fold to make sure that it
does not over proof. The dough is ready for shaping
when it has risen about 30% and has bubbles around the
edges of the bowl.
Calories per serving: 327kcal
Author: Amy Duska
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