Why You’ll Love This Recipe

• Crispy, golden artisan crust
• Soft, open, chewy sourdough crumb
• Loaded with sharp cheddar cheese
• Fresh jalapeños add a mild spicy kick
• Naturally leavened with sourdough starter
• Perfect for sandwiches and toast
• Freezes beautifully

Recipe Information

Yield: 1 large artisan loaf

Prep Time: 45 minutes

Bulk Fermentation: 4–6 hours

Cold Proof: 8–16 hours

Bake Time: 45 minutes

Total Time: Approximately 14–24 hours

Difficulty: Intermediate

Ingredients

For the Dough

• 500g bread flour
• 350g filtered water (room temperature)
• 100g active sourdough starter
• 10g sea salt

For the Mix-Ins

• 200g sharp cheddar cheese, cubed
• 2–3 fresh jalapeños, diced
• 1 teaspoon garlic powder (optional)

Optional Toppings

• 50g shredded cheddar cheese
• Sliced jalapeños
• Flaky sea salt

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton or proofing basket
• Dutch oven
• Sharp lame or bread knife
• Parchment paper

Step 1: Feed Your Starter

The success of sourdough bread starts with an active starter.

Feed your starter 4–8 hours before mixing the dough. It should be bubbly, doubled in size, and pass the float test.

Float Test

Drop a small spoonful of starter into water.

• Floats = ready to bake
• Sinks = needs more time

Step 2: Mix the Dough

In a large bowl combine:

• 500g bread flour
• 350g water
• 100g active starter

Mix until all flour is hydrated.

The dough will look rough and shaggy.

Cover and let rest for 30–45 minutes.

This rest period is called the autolyse, which helps gluten development and improves dough strength.

Step 3: Add Salt

After the autolyse, sprinkle:

• 10g sea salt

over the dough.

Wet your hands and squeeze the salt into the dough until fully incorporated.

The dough will initially feel slippery but will become smooth after a few minutes of mixing.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform four rounds of stretch-and-folds every 30 minutes.

How to Stretch and Fold

1. Grab one side of the dough.
2. Stretch upward gently.
3. Fold over itself.
4. Rotate the bowl.
5. Repeat on all four sides.

Each round strengthens the gluten network.

Step 5: Add Cheese and Jalapeños

During the second round of folds, add:

• 200g cheddar cheese
• Diced jalapeños
• Garlic powder (optional)

Sprinkle them evenly over the dough.

Fold carefully so the ingredients distribute throughout the dough without tearing it.

Pro Tip

Reserve a handful of cheese for topping before baking.

Step 6: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature.

Fermentation Times

The dough is ready when:

• It has increased by 50–75%
• Surface appears bubbly
• Edges are rounded
• It jiggles when shaken

Avoid over-proofing, as the cheese can weaken the dough structure.

Step 7: Pre-Shape

Lightly flour your work surface.

Turn out the dough.

Using a bench scraper, shape into a loose round.

Allow it to rest uncovered for 20–30 minutes.

This bench rest helps the dough relax before final shaping.

Step 8: Final Shape

Shape into either:

Boule (Round Loaf)

or

Batard (Oval Loaf)

Pull the outer surface tight to create tension.

Good surface tension is essential for oven spring.

Place seam-side up into a floured banneton.

Step 9: Cold Proof

Cover the basket and refrigerate.

Recommended Cold Proof

• Minimum: 8 hours
• Ideal: 12–16 hours
• Maximum: 24 hours

The overnight proof creates deeper flavor and makes scoring easier.

Step 10: Preheat the Oven

Place your Dutch oven inside the oven.

Preheat to:

475°F (245°C)

Allow the Dutch oven to heat for at least 45 minutes.

A thoroughly heated Dutch oven creates professional-quality steam and crust.

Step 11: Score the Dough

Remove dough from refrigerator.

Turn onto parchment paper.

Using a bread lame or sharp razor, score a slash about ½ inch deep.

Popular scoring options:

• Single ear score
• Cross pattern
• Wheat stalk design

Step 12: Add Optional Toppings

Before baking, sprinkle with:

• Reserved cheddar cheese
• Jalapeño slices
• Flaky sea salt

These toppings create a beautiful artisan appearance.

Step 13: Bake

Transfer the dough into the hot Dutch oven.

Baking Schedule

Covered: 20 minutes at 475°F (245°C)

Uncovered: 20–25 minutes at 450°F (232°C)

The loaf should develop:

• Deep golden crust
• Crispy exterior
• Melted cheese pockets

Internal Temperature

Bread is fully baked at:

205–210°F (96–99°C)

Step 14: Cool Completely

Transfer bread to a cooling rack.

Allow to cool for at least 1–2 hours.

Cutting too early can result in a gummy crumb.

Patience is worth it.

Serving Suggestions

This bread pairs wonderfully with:

• Chili
• Tomato soup
• BBQ brisket
• Pulled pork
• Smoked meats
• Eggs and breakfast sandwiches
• Avocado toast
• Grilled cheese sandwiches

Storage Instructions

Room Temperature

Store in a bread bag or wrapped in a towel for 3–4 days.

Freezer

Slice and freeze for up to 3 months.

Toast directly from frozen.