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A flavorful sourdough bread featuring fresh jalapeños and sharp cheddar cheese combined into the dough, topped with a spicy cheesy crust that delivers a bold, crunchy finish. Perfect for toasting, sandwiches, or serving with soups and stews.

  • Total Time: 6-8 hours plus 1 hour cooling (includes fermentation and proofing)
  • Yield: 1 loaf (about 1.5 lb) 1x

Ingredients

Scale
  • 100g active sourdough starter (about 3.5 oz)
  • 500g bread flour (about 4 cups)
  • 350g lukewarm water (about 1½ cups, 75°F/24°C)
  • 10g fine sea salt (about 1½ tsp)
  • 2 medium fresh jalapeños, finely chopped (seeds optional for heat control)
  • 150g sharp cheddar cheese, shredded (about 1½ cups)
  • ½ cup shredded cheddar cheese (for spicy cheesy crust)
  • ½ tsp cayenne pepper (optional)
  • 1 tbsp melted butter or olive oil

Instructions

  1. Mix 500g bread flour and 350g lukewarm water in a large bowl until no dry flour remains; cover and rest 30 minutes (autolyse).
  2. Add 100g active sourdough starter and 10g salt; mix until dough is sticky but elastic.
  3. Cover and bulk ferment at room temperature (70–75°F / 21–24°C) for 4–5 hours, performing gentle stretch-and-folds every 30 minutes for the first 2 hours.
  4. Fold in 2 finely chopped jalapeños (optionally seeded) and 150g shredded sharp cheddar, being gentle to avoid deflating dough.
  5. Turn dough onto a lightly floured surface and shape into a tight round boule by folding edges under to create surface tension.
  6. Place shaped boule seam-side up in a floured proofing basket or bowl lined with floured towel; cover and proof 2–3 hours until puffy and about 50% larger, or refrigerate 8–12 hours overnight for cold proof.
  7. Prepare spicy cheesy crust by mixing ½ cup shredded cheddar, ½ tsp cayenne (optional), and 1 tbsp melted butter or olive oil; set aside.
  8. Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
  9. Transfer proofed dough onto parchment and into preheated Dutch oven; score top with a sharp knife; sprinkle spicy cheesy topping evenly over loaf.
  10. Cover and bake for 20 minutes.
  11. Remove lid and bake uncovered for 15–20 minutes until crust is deep golden, cheese is bubbly and browned, and loaf sounds hollow when tapped on bottom.
  12. Cool bread completely on a rack for about 1 hour before slicing.

Notes

Don’t skip the autolyse for better dough texture., Keep starter active by regular feeding for best rise., Remove or keep jalapeño seeds depending on preferred heat level., Bake in a Dutch oven for the best crust; alternatively use a baking stone with steam., Avoid overloading cheese inside dough to prevent greasy pockets., Brush crust with garlic-infused olive oil before cheese crust for extra flavor., Toast jalapeños before folding into dough to mellow sharpness if desired., Add smoked paprika to cayenne pepper in crust for smoky heat twist.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: 180
  • Fat: 5 g
  • Carbohydrates: 28 g
  • Protein: 7 g