sourdough cheese 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.

A soft, tangy sourdough bread twisted with cheese and baked until golden and melty.

Sourdough Cheese Bread

milk (can substitute with water 244 g)

sourdough starter (113 g)

sugar (12 g)

salt (5 g)

garlic powder (3 g)

flour (420 g)

butter (56 g)

Feed sourdough starter 4- 12 hours. The starter should be active and bubbly before making the dough. Take out butter and place it at room temperature.

In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.

Add in chunks of softened butter and mix until smooth and glossy. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.

Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.

Optional step: Can’t bake right away? You can also stick the dough in the fridge (covered) for a few hours before proceeding to the next step.

Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.

Sprinkle cheese evenly over the dough and roll VERY tightly so the cheese doesn’t fall out (if the dough is too warm, it will also be difficult to shape).

Cut in half lengthwise, leaving about 1-2 inches uncut at the top.

Twist the dough together and pinch the ends.

Transfer to a parchment lined or a greased loaf pan.

Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Just keep an eye on it.

Preheat the oven to 350.

Optional step: Brush with egg wash and sprinkle with flakey sea salt. This gives it an amazing crust.

Bake for 45 minutes. The top should be golden.

Allow to cool. Slice and serve.

This is so yummy! I dumped all the ingredients in my bread machine and followed your plain sourdough bread machine recipe and it turned out delicious! If you have other bread machine recipes please link them for me. I am a bread machine fanatic! lol

Everything looks awesome!
The cheese that's incorporated looks yummy.

I also have a micro bakery. 
Not clear with "Cottage Food Law" if all cheeses are allowed on any Sourdough no matter if it's in a loaf, braided or even like a cooked pizza with no meat; just using proper 
Ingredients that abide by The Cottage Laws?
Thank you! 😊 Can hardly wait to bake your awesome recipes.

Lisa - I made this bread the first time and shared it with family members who absolutely fell in love with it and ask for it often! You nailed another one, Girl. Thank you.

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