Gooey melty cheese and slightly sour and spicy chilies are a match made in heaven. Put them in bread and you have something as close to perfection as is humanly possible. It’s just so freakin’ good. This is my recipe for cheddar jalapeno sourdough bread.
It’s a wonderful bread and everybody loves it, and it really came to life as a variation of this bread. Mainly because I am in a household with people that have a hard time with spicy things, but now I couldn’t wait any longer. I wanted to make my version of this bread.
If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:
The dough in this cheddar jalapeno sourdough bread recipe
Vitals
Total weight
1418 grams
Pre-fermented flour
9.1%
Hydration
80%
Yield
2 small boules
The dough
The dough for this bread is made of mainly bread flour with 20% whole grain spelt flour for some more robustness. The idea was to not have the taste of the cheese and chilies be overpowered as it would be with whole grain wheat or whole-grain rye.
The loaves are relatively small, but I like my bread this way since we are not that many at home anymore. My one kid moved out, the second one is on the way and my girlfriend doesn’t live with us.
You can easily scale the bread up to your preferred size.
The hydration is 80% for a nice and moist crumb and a longer shelf life. Make sure you use thirsty bread flour. If your flour cannot take as much water, take it down to whatever hydration is appropriate for your flour.
The inoculation is 20% which is perfect for a bulk fermentation of around 4.5 hours in all at 30°C/86°F. If it’s much cooler than that in your kitchen and you don’t have a proofer, scale it up to around 30%. If it’s really warm you may want to take it down a bit to 10% or 15%.
Weight
Ingredient
Baker's Percentage
480g
bread flour
80%
120g
whole grain spelt flour
20%
468g
water
78%
14g
salt
2.3%
120g
starter (100% hydration)
20%
60g
pickled jalapeños
10%
150g
cubed cheddar
25%
6g
chives
1%
As always, if you want to play around with the formula, scale it, and change the quantity, those things can be done in my Bread Calculator here.
The conclusion of this cheddar jalapeno sourdough bread recipe
This bread has everything that I really love. Cheese, chili, and delicious bread.
The bread is crusty. The crumb is nice and moist and somewhat chewy. The spelt flour gives it some heft and a delicious taste.
If you are not crazy about the taste of whole-grain wheat flour because it’s a bit overwhelming, then spelt is your friend. More bready flavors, but not of the bitterness that you probably know from whole grain wheat.
Since the cheddar was cubed, there are these dots of melted cheese throughout the crumb. The jalapenos give it a good spiciness, not too much. Enough to get a tingle on your tongue.
The added chives give it a wonderful oniony and fresh green note. If you like chives, you can easily double the amount without a problem.
This is bread for snacking. You tear off a piece and eat it with glee.
Please share this recipe for cheddar jalapeno sourdough bread on social media
This is my recipe for cheddar jalapeno sourdough bread. If you like the recipe please consider sharing it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
27th of October, 2022: The recipe was updated as I made my short-form video to values that are a little easier. The resulting bread will be exactly the same, but the regular-length video will not match, of course.
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Cheddar jalapeño sourdough bread
Course: All
Cuisine: American
Keyword: cheddar, jalapeños, sourdough bread
Course: All
Cuisine: American
Keyword: cheddar, jalapeños, sourdough bread
Servings: 2bread
Author: Sune Trudslev
Nutrition Facts
Cheddar jalapeño sourdough bread
Amount Per Serving (1 bread)
Calories 1470Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Sodium 3705mg161%
Carbohydrates 228g76%
Fiber 15g63%
Sugar 2g2%
Protein 58g116%
* Percent Daily Values are based on a 2000 calorie diet.
Classic sourdough bread with a spicy and creamy twist
Add 480g bread flour, 120g whole-grain spelt flour, 14g salt to a bowl.
Mix the ingredients with your hand until they are all incorporated.
Add 468g water and 120g mature sourdough starter to the bowl.
Mix the dough until there is no dry flour left.
Let the dough rest for 1 hour to let the gluten network start forming.
Bulk fermentation
Perform a set of stretch and folds. Let the dough rest for 30 minutes.
Perform a set of stretch and folds. Before each fold, add ¼ of the cheddar, jalapeños, and chives. Let the dough rest for 30 minutes.
Perform a set of stretch and folds, move the dough to a see-through bulking container, where you can monitor the growth and let the dough grow 25%.
Divide and preshape
Divide the dough into two equally sized pieces.
Preshape both pieces of dough into balls. Let them rest on the counter for 20 minutes.
Final shape
Shape the two balls into batards and put them in oval rice flour-dusted proofing baskets.
Put the proofing baskets in each bag and put them in the fridge to retard.
Let me retard for at least 8 hours, up to 48 hours.
Bake
Preheat your oven to 230°C/450°F, including your favorite baking vessel (cast iron pot, pyrex dish, or whatever) and a baking steel/stone. You can use a fan or no fan; it doesn't make a difference. After your oven hits the temperature, you should continue to heat for at least 30 minutes.
Take out one of the doughs and sprinkle rice flour on the bottom of the dough.
Flip the dough out onto your peel.
Using a brush or your hands, remove any rice flour left on the top of the dough.
Score the dough with whatever pattern you'd like.
Add the dough to the oven and put the baking vessel over the top.
Bake for 20 minutes.
Open the oven and remove the vessel.
Bake until the bread is done. This takes 20 minutes in my oven but may take longer or shorter in yours.
Bake the other bread the same way and let them cool off completely before using.
Hi Sune, is it possible to use fresh Jalepenos instead of pickled? Planning to try this tomorrow! Love your work!
Absolutely. I just didn’t have any, and for some reason they are pretty hard to get here in Denmark 🙂
Is there any reason i couldn’t make this a boule instead of a Batard? I don’t yet have a suitable banneton for Batards.
Nah, make a boule if you’d like 🙂
I’ve made it today but with mixing in cheddar, jalapeno and olives to your ‘world easiest’ recipe. It’s amazing, thanks.
That works too 😀 Sounds like a wonderful bread 🙂
Made this yesterday. It is amazong! Family devoured it.Thanks, Sune!
Awesome 😀 Wonderful feedback <3
HI, this looks delicious. Is there any reason you did not make a levain for this bread, and just used starter instead? Would it turn out differently if I followed the foundation of your other recipes that call for a levain? Thank you!
Just stating with this.. No pickle and chives.. May be shallot and olives..
Any reason why you don’t have autolyse step in this recipe? 🤔
Delicious! I used the lamination method (a la Full Proof Baking) to add the goodies (diced small), but other than that followed recipe as written, scaled in half for a single boule. We finished the whole loaf in record time. I always keep cheddar and pickled jalapenos on hand, so will definitely be coming back to this recipe again. Thanks!
Hi Sune
I’ve made this recipe on numerous occasions and on each I bake it in a loaf tin and it turns out to be delicious tasting bread.
However, I can’t seem to get the consistency of the dough that you do in your video. I’ve double checked the recipe for ingredient quantities, the Sourdough starter has risen by at least 2X, the Starter ingredients are Allinson White bread flour with 10% rye.
On my most recent attempt I did 8 stretch and folds per cycle for 7 cycles as an experiment, it made some difference but it was still too liquidy (it has a wobble in the pan like jelly). The shape seems to collapse and spread quickly during shaping. Because of this I don’t think it would hold its shape if I tried to cook it as a boule.
What can I do to improve it?
Many thanks
Paul
Hi Dune
I have made this recipe on numerous occasions, on each, I bake it in a bread tin. The resultant bread is delicious. However I can’t seem to get the consistency of the dough that you get in your video. I’ve double checked the recipe and on the most recent attempt I did 8 stretch and folds per cycle for 7 cycles as an experiment to see if I could build more strength into the dough but even then I’m not sure it passed the window pane test as it rips beyond a certain amount of stretch. It has a wobble like jelly when in the loaf pan. The shape seems to collapse quite quickly after shaping this is why it would fail if I cooked it as a boule.
I’m using Allinson white bread flour. The starter is 10% rye and 90% white bread flour., it achieves a minimum of 2x rise before I mix it with the other ingredients.
Could you please suggest how I can fix this?
Many thanks for any assistance
Paul
Hi! I baked this bread yesterday, it is delicious, the only thing is that it looks sort of raw near to the places where the cheese is. Could this be because of the fat of the cheese? Or should I bake it longer?
What size batard do you use for this bread? and can you use it for your bigger loafs? I have a 9inch but it looks too small Thanks 🙂
I love your recipes and video instruction. How do I downsize your sourdough olive recipe to make small boules?
Hi Sune. I just started watching your videos to learn more on improving my sourdough techniques and want to tell you that I enjoy all your experiments and videos. I made your Jalapeño cheddar recipe today and it turned out perfectly and is so delicious. Thank you so much for all the wonderful recipes and posts! It has helped me on my sourdough journey! Absolutely delicious!
You are welcome <3
Really wonderful results! The second time I used roasted tomatoes and Herbes de Provence instead.
Your videos and work are the best! Tack sa mycket!
I’m preparing this bread right now but I don’t have time to monitor the bulk fermentation at room temperature. It’s been fermenting for around 4 hours at 21 degrees Celsius but hasn’t increased by 25%. Can I continue the bulk fermentation in the fridge? If so, then approx. for how long? Thanks in advance. Stephanie
Made this amazing bread many time, this time I’m running out of time, can I pop it in the fridge after the final stretch and fold and shape in the morning? Thanks a gain Sune, love your recipes.
No, but you can put it in the fridge and finish fermenting tomorrow. Just put your fermentation container in the fridge.
Love, Love, Love
Thank you <3
Hi Sune, is it possible to use fresh Jalepenos instead of pickled? Planning to try this tomorrow! Love your work!
Absolutely. I just didn’t have any, and for some reason they are pretty hard to get here in Denmark 🙂
Is there any reason i couldn’t make this a boule instead of a Batard? I don’t yet have a suitable banneton for Batards.
Nah, make a boule if you’d like 🙂
I’ve made it today but with mixing in cheddar, jalapeno and olives to your ‘world easiest’ recipe. It’s amazing, thanks.
That works too 😀 Sounds like a wonderful bread 🙂
Made this yesterday. It is amazong! Family devoured it.Thanks, Sune!
Awesome 😀 Wonderful feedback <3
HI, this looks delicious. Is there any reason you did not make a levain for this bread, and just used starter instead? Would it turn out differently if I followed the foundation of your other recipes that call for a levain? Thank you!
Just stating with this.. No pickle and chives.. May be shallot and olives..
Any reason why you don’t have autolyse step in this recipe? 🤔
Delicious! I used the lamination method (a la Full Proof Baking) to add the goodies (diced small), but other than that followed recipe as written, scaled in half for a single boule. We finished the whole loaf in record time. I always keep cheddar and pickled jalapenos on hand, so will definitely be coming back to this recipe again. Thanks!
Hi Sune
I’ve made this recipe on numerous occasions and on each I bake it in a loaf tin and it turns out to be delicious tasting bread.
However, I can’t seem to get the consistency of the dough that you do in your video. I’ve double checked the recipe for ingredient quantities, the Sourdough starter has risen by at least 2X, the Starter ingredients are Allinson White bread flour with 10% rye.
On my most recent attempt I did 8 stretch and folds per cycle for 7 cycles as an experiment, it made some difference but it was still too liquidy (it has a wobble in the pan like jelly). The shape seems to collapse and spread quickly during shaping. Because of this I don’t think it would hold its shape if I tried to cook it as a boule.
What can I do to improve it?
Many thanks
Paul
Hi Dune
I have made this recipe on numerous occasions, on each, I bake it in a bread tin. The resultant bread is delicious. However I can’t seem to get the consistency of the dough that you get in your video. I’ve double checked the recipe and on the most recent attempt I did 8 stretch and folds per cycle for 7 cycles as an experiment to see if I could build more strength into the dough but even then I’m not sure it passed the window pane test as it rips beyond a certain amount of stretch. It has a wobble like jelly when in the loaf pan. The shape seems to collapse quite quickly after shaping this is why it would fail if I cooked it as a boule.
I’m using Allinson white bread flour. The starter is 10% rye and 90% white bread flour., it achieves a minimum of 2x rise before I mix it with the other ingredients.
Could you please suggest how I can fix this?
Many thanks for any assistance
Paul
Hi! I baked this bread yesterday, it is delicious, the only thing is that it looks sort of raw near to the places where the cheese is. Could this be because of the fat of the cheese? Or should I bake it longer?
What size batard do you use for this bread? and can you use it for your bigger loafs? I have a 9inch but it looks too small Thanks 🙂
I love your recipes and video instruction. How do I downsize your sourdough olive recipe to make small boules?
Hi Sune. I just started watching your videos to learn more on improving my sourdough techniques and want to tell you that I enjoy all your experiments and videos. I made your Jalapeño cheddar recipe today and it turned out perfectly and is so delicious. Thank you so much for all the wonderful recipes and posts! It has helped me on my sourdough journey! Absolutely delicious!
You are welcome <3
Really wonderful results! The second time I used roasted tomatoes and Herbes de Provence instead.
Your videos and work are the best! Tack sa mycket!
I’m preparing this bread right now but I don’t have time to monitor the bulk fermentation at room temperature. It’s been fermenting for around 4 hours at 21 degrees Celsius but hasn’t increased by 25%. Can I continue the bulk fermentation in the fridge? If so, then approx. for how long? Thanks in advance. Stephanie
Made this amazing bread many time, this time I’m running out of time, can I pop it in the fridge after the final stretch and fold and shape in the morning? Thanks a gain Sune, love your recipes.
No, but you can put it in the fridge and finish fermenting tomorrow. Just put your fermentation container in the fridge.
Knocking it outta da park bro as always.
Thank you ❤️