There’s something special about a loaf of artisan sourdough fresh from the oven. Its crisp, golden crust, chewy interior, and rich, tangy flavor make it a timeless favorite. But when you add sharp cheddar cheese and spicy jalapeños to the mix, sourdough becomes something truly unforgettable.
A Perfect Balance of Flavor
Jalapeño cheddar sourdough combines bold, savory cheddar with the gentle heat of fresh jalapeños. The natural tang of sourdough perfectly balances the richness of the cheese, while the peppers add just enough spice to keep every bite interesting. It’s a combination that feels comforting yet exciting.
Crafted the Artisan Way
Every artisan loaf is made with care. Slow fermentation gives the dough time to develop its signature flavor and airy crumb. The result is a loaf with a beautifully blistered crust and a soft, flavorful interior packed with pockets of melted cheddar and slices of jalapeño.
Unlike mass-produced bread, artisan sourdough celebrates quality ingredients and traditional baking methods. Each loaf is unique, showcasing the craftsmanship that goes into every bake.
Incredibly Versatile
One of the best things about jalapeño cheddar sourdough is how many ways you can enjoy it.
- Toast it with butter for a simple breakfast.
- Use it for the ultimate grilled cheese sandwich.
- Pair it with soups, chili, or hearty stews.
- Serve it alongside charcuterie boards and dips.
- Turn it into flavorful croutons or stuffing.
No matter how it’s served, this bread adds depth and character to any meal.
My husband texted me the morning after I baked this loaf, saying, “THANK YOU for making that bread! I loved it!” I agree. This morning I cut a piece of that bread, made some eggs over medium, and ate those together with a tomato sliced up. Delicious and healthy breakfast.
In this recipe, I do use whole wheat flour alongside all-purpose flour. If you want to substitute with all-purpose flour instead of using whole wheat, you can.
I love this recipe because it doesn’t take 3 stretch and folds, and it took me one day for the whole process instead of the 2-day ordeal.
Ingredients
Method
- Add all of your dough ingredients to a bowl. Mix this with a wooden spoon, then knead for 4-6 minutes. Cover.
- Do one set of stretch and folds somewhere between 20 minutes and 2 hours after originally mixing the dough.
- Cover and allow to rise for 8-12 hours. Until it has approximately doubled in size.
- Stretch your dough out into a rectangle on a floured surface.
- Add your cheese and peppers, and roll that dough into a nice ball. Pinch the dough to come together where the "bottom" of the bread will be.
- Pour your oil in the same bowl you used for the rise. Then place that loaf bottom-side up into that bowl and cover once more.
- Allow this to rise for 2-4 hours.
- Preheat your oven to 500 degrees Fahrenheit, with your Dutch oven in the oven.
- Once preheated, place your dough onto a piece of parchment paper by placing it right-side up. Dust the dough ball with flour and score.
- Place your dough into the Dutch oven on the parchment paper. Allow this to bake with the lid on for 20 minutes.
- After the 20 minutes have past, turn your oven temperature to 475 degrees Fahrenheit and bake for an additional 12 minutes.
- Remove from oven and place on a cooling rack. Enjoy once cooled!
Notes
- The warmer your kitchen is, the quicker your dough will rise.
- You pinch the dough to come together at the bottom of the loaf because that way everything un-aesthetic is unseen, and the top is beautiful.
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