Cheddar Jalapeño Sourdough Inclusion Loaf

This cheddar jalapeño sourdough is a cozy savory loaf with pockets of melty cheese and a little kick from fresh jalapeños. It is perfect with soup, chili, eggs, sandwiches, or warm slices with hot honey butter.

Ingredients

Dough

• 100 grams active sourdough starter

• 350 grams warm water

• 20 grams of olive oil

• 20 grams of honey

• 500 grams bread flour

• 10 grams salt

Inclusions

• 1 cup shredded or cubed cheddar cheese

• 1 to 2 jalapeños, finely diced

• Optional: 1 tablespoon honey for a softer, slightly sweet balance

Instructions

1. Mix the dough

In a large bowl, mix the active sourdough starter and warm water , olive oil and honey until mostly combined. Add the flour and mix until a shaggy dough forms.

Cover and let rest for 30 minutes.

2. Add the salt

Sprinkle the salt over the dough. Wet your hands and gently work the salt into the dough by pinching and folding until it feels combined.

Cover and rest for 30 minutes.

3. Add the cheddar and jalapeños

Gently stretch the dough out slightly in the bowl or on a lightly damp counter. Sprinkle the cheddar and diced jalapeños over the dough.

Fold the dough over itself several times to tuck the inclusions inside.

4. Stretch and fold

Over the next 2 hours, do 3 to 4 rounds of stretch and folds, about 30 minutes apart.

To stretch and fold, gently pull one side of the dough up and fold it toward the center. Turn the bowl and repeat on all sides.

5. Bulk ferment

Cover the dough and let it rise at room temperature until it has increased by about 50–75%, looks puffy, and has bubbles around the edges.

This usually takes 4 to 8 hours depending on the warmth of your kitchen and strength of your starter.

6. Shape the loaf

Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Let it rest for 15 to 20 minutes, then do a final shape.

Place seam-side up in a floured banneton or towel-lined bowl.

7. Cold proof

Cover and refrigerate overnight, or for 8 to 12 hours.

8. Bake

Preheat your oven to 450°F with a Dutch oven inside.

Place the dough on parchment paper, score the top, and carefully transfer it into the hot Dutch oven.

Bake covered for 25 minutes.

Remove the lid and bake another 15 to 20 minutes, or until deeply golden.

Let cool at least 1 hour before slicing.

Notes

For less heat, remove the seeds and ribs from the jalapeños before adding them.

For more heat, use 2 jalapeños or add a pinch of red pepper flakes.

Cubed cheddar gives bigger melty pockets, while shredded cheddar spreads more evenly through the loaf.

This loaf is especially good warm with hot honey butter. Honestly, that combo is a tiny bit dangerous in the best way.

Storage

Store at room temperature in a bread bag or wrapped in a clean towel for 1 to 2 days. For longer storage, slice and freeze.