cheese sourdough bread

Homemade sourdough cheese bread with a kick from jalapeños.

Jalapeño And Cheese Sourdough Bread

active sourdough starter

filtered water, at room temp

organic bread flour

whole wheat flour

fine sea salt

Roth Original Gouda Cheese, cut into 1/2 inch cubes, doesn't have to be exact

pickled jalapeños

Jalapeño and Cheese Sourdough Bread

In a large bowl, mix starter and water...

In a large bowl, mix starter and water with a fork, until starter is dispersed.

Add flours, mixing with a spatula first. Then...

Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.

Sprinkle salt on top of dough. Cover bowl...

Sprinkle salt on top of dough. Cover bowl with a damp cloth and let sit for 40 minutes to an hour.

Now work the salt into the dough, as...

Now work the salt into the dough, as you perform your 1st set of stretch and folds. Then let rest for a half hour. Perform 2 more sets of stretch and folds, waiting the 30 minutes in between for each. In essence, you are doing a total of 3 sets of stretch and folds over the course of 1 1/2 hours. 

After you have completed your 3rd set stretch...

After you have completed your 3rd set stretch and folds, wait another 30 minutes. 

Now you will add the mix-ins. To do...

Now you will add the mix-ins. To do this, use a dough scraper to gently remove your dough from the bowl onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle about 12 inches X 14 inches. Distribute the cubes of cheese and jalapeños over the inside of the dough, leaving about a 2 inch border. Gently pat the ingredients with your hands so that they stick to the dough.

Using lightly floured hands, gently pull one long...

Using lightly floured hands, gently pull one long side of the dough out, and over 1/2 of the dough. Do the same with the other long side of the dough, so both meet in the middle. Now you’ll have long cylinder like log. Gently roll the dough up so it is a round shape and put dough back into bowl. This step doesn’t have to be perfect, it isn’t the final shaping.

Let the dough bulk ferment on your counter,...

Let the dough bulk ferment on your counter, covered with a damp cloth for about 5-6 hours if your house is around 72 degrees. It will take more time if it is cooler, or less time if it warmer. 

When your dough is about doubled in size...

When your dough is about doubled in size (a little less is okay), has a glossy top and some bubbles peaking through the top, it is ready for shaping.

Gently move the dough out of the bowl...

Gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes. Then, shape the dough. Once shaped, use a bench scraper to put the dough into a flour dusted, linen lined banneton (proofing basket), seam side of the dough facing up.

Cover with a damp cloth, and let rise...

Cover with a damp cloth, and let rise for a final time, on the counter. This will take about 2 hours, if your house is around 70 degrees. OR you can put it in the refrigerator in a garbage bag, and let the final rise happen overnight. The dough can be in the refrigerator for 8-10 hours at this stage. (If you do the final rise in the fridge, score and bake straight from the fridge. This makes it easier to score and hold its shape.)

Preheat your oven with dutch oven inside of...

Preheat your oven with dutch oven inside of it, to 475 degrees F.

Once your dough has gone through its final...

Once your dough has gone through its final rise and has risen slightly and is puffy on top, you’re ready to bake. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you're ready. If it indents and doesn't release at all, it still needs time to rise. Let it ferment in half hour more increments, until ready.

Wait until oven is preheated, then place parchment...

Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough.Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.

Place dough on parchment paper into dutch oven,...

Place dough on parchment paper into dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, turn oven down to 435 degrees F and bake for 25 more minutes, until bread is golden brown and crackly.

Remove from oven and place load on a...

Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.

This homemade sourdough bread has cheddar cheese and pickled jalapeños folded into the dough that give it fabulous flavor! The loaf is a little spicy with pockets of melted cheese.

Top-Rated Jalapeño Cheddar Sourdough Bread

filtered water, around 85 degrees F

cheddar cheese

pickled jalapeños,

In a large bowl, mix starter and water with a fork, until starter is dispersed. Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.

https://www.youtube.com/watch?v=_7ip9DTi2W0

Mixing sourdough starter with the water and flour.

Mixing starter with water and flour.

Now work the salt into the dough, as you perform your 1st set of stretch and folds. Then let rest for a half hour. Perform 2 more sets of stretch and folds, waiting the 30 minutes in between for each, for a total of 3 stretch and fold sequences. After the 3rd set, wait the regular 30 minutes.

https://www.youtube.com/watch?v=3a5wXtaoSuM

Initial mix of sourdough bread and 1st set of stretch and folds.

When those 30 minutes have passed, you will now add the mix-ins. To do this, use a dough scraper to gently remove your dough from the bowl onto a lightly floured surface. Use your hands to gently stretch the dough out into a rectangle about 12 inches X 14 inches. Distribute the cubes of cheese and jalapeños over the inside of the dough, leaving about a 2 inch border. Gently pat the ingredients with your hands so that they stick to the dough.

Using lightly floured hands, gently pull the sides of the dough and into the middle to enclose the fillings. Then gently roll the dough onto itself and use your hands to give it a little tension to get it into a ball. This step doesn’t have to be perfect, it isn’t the final shaping.

When your dough is a little short of doubling in size, has a glossy top and has a few bubbles peaking through the top, it is ready for shaping.

Cover with a damp cloth, and let rise for a final time, on the counter. This will take about 1 1/2 hours, if your house is around 70 degrees. OR you can slide the banneton into a plastic bag and refrigerate overnight for the final rise. The dough can be in the refrigerator for up to 10 hours at this stage. (If you do the final rise in the fridge, score and bake straight from the fridge. This makes it easier to score and hold its shape.)

Once your dough has gone through its final rise and has risen slightly and is puffy on top, you’re ready to bake. You can test to see if your dough is ready by doing gently pressing a floured thumb into the dough. If it indents and gradually releases, but still holds a finger shape, you&#39;re ready. If it indents and the dough springs right back to the surface, it still needs time to rise. Let it ferment in half hour more increments, until ready.

Preheat oven with dutch oven inside of it, to 450 degrees F. Wait until oven is preheated, then place parchment over the top of your dough and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough. Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.

Place dough on parchment paper into dutch oven, and put cover on it. Bake for 25 minutes, covered at 450 degrees F. Then remove cover, turn oven down to 435 degrees F and bake for 20 more minutes, until bread is golden brown and crackly.

This delightful cheddar green onion sourdough bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions.

Cheddar Green Onion Sourdough Bread

Bread flour

spelt flour

Rye flour

water

green onions

salt

Extra Sharp Cheddar Cheese

Black pepper

sourdough starter

FIRST MAKE SOURDOUGH STARTER

In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.

MAKE DOUGH

When the starter is ready in large bowl add sourdough starter and water ( 345g) and bread flour , spelt flour and rye flour and mix well and set aside for one hour.

After 1 hour add salt and rest of water ( 15g) and combine everything  then set aside for 1 hour

STRETCH AND FOLD

Then stretch and fold the dough every 1 hour for until 2 hours.

This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.

LAMINATE THE DOUGH

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into a thin sheet and fold it into a letter fold. Incorporate  chopped extra  sharp cheddar cheese  and green onion and pepper.

Set it aside for another hour.  By this time dough will be doubled 50% approximately.

SHAPING THE DOUGH

Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.

COLD PROOF

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

SCORE AND BAKE

When you are ready to bake preheat oven to 475°F/ 246°C.

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.

Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.

My bread turned out just like your photo! It was so good. Another great bread recipe from your site! Thank you. 😊

Hello Swathi,
I love your bread recipes. This one is great! Thank you so much,
Question: the recipe does not specify if the Dutch oven should be preheated or  if the uncooked bread is put into it while it is cold. Some of your recipes start with a cold Dutch oven. Are the two methods interchangeable?
Thanks!
 I look forward to seeing more of your recipes!

This bread reminded me so much of my favourite bread from Germany, a sourdough-onion bread. And this one has added cheese, which is a big plus in my book.

https://www.youtube.com/watch?v=1mbcqzIAWcM

This delightful bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions. Each bite offers a perfect balance of tangy, cheesy goodness with a hint of freshness from the green onions. Whether enjoyed on its own, toasted with a pat of butter, or used to make a gourmet sandwich, our Cheddar Green Onion Sourdough Bread is sure to delight your taste buds and leave you craving more.
For printable recipe with video check here, https://zestysouthindiankitchen.com/cheddar-green-onion-sourdough-bread/

 2 ¾ cups / 350g Bread flour 
 ¾ cup (heaping )/100g spelt flour 
 ½ cup/ 50g Rye flour 
 1 ½ cups /360g water 
 ½ cup / 36g green onions
 1 ¾ tsp / 10g salt  
4.92 oz/ 140g Extra Sharp Cheddar Cheese 
 ½ tsp / 1.15g  Black pepper 
 ½ cup / 90g  sourdough starter

Top 3 cheese sourdough bread recipes from across the web

The most viewed cheese sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jalapeño And Cheese Sourdough Bread

Top-Rated Jalapeño Cheddar Sourdoug...

Cheddar Green Onion Sourdough Bread

Top 3 cheese sourdough bread recipes from across the web

The most viewed cheese sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeño And Cheese Sourdough Bread

Top-Rated Jalapeño Cheddar Sourdoug...

Cheddar Green Onion Sourdough Bread

The most viewed cheese sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine