Jalapeño Cheddar Sourdough Boule Recipe

Welcome to a bread-baking adventure that will elevate your kitchen game with the irresistible flavors of a Jalapeño Cheddar Sourdough Boule. This artisan bread combines the tangy depth of a traditional sourdough with the fiery kick of jalapeños and the rich, melty goodness of sharp cheddar. Whether you’re a seasoned baker or just dipping your toes into the world of homemade bread recipes easy, this recipe promises a rewarding experience with every slice.

The magic of sourdough lies in its simplicity and patience, using a sourdough starter recipe to create a naturally leavened loaf that’s full of character. Add in the bold flavors of jalapeño and cheddar, and you’ve got a bread that’s perfect for sandwiches, soups, or just enjoying on its own with a pat of butter. This recipe is inspired by classic artisan bread recipes but tailored for home bakers who crave something unique and memorable.

In this guide, I’ll walk you through every step to craft this flavorful boule, from mixing the dough to achieving that perfect crusty exterior. So, roll up your sleeves, grab your mixing bowl, and let’s dive into the world of boulangerie right in your own kitchen!

Recipe Overview

Here’s a quick snapshot of what you can expect when baking this delightful Jalapeño Cheddar Sourdough Boule:

• Cuisine: American with a spicy twist
• Category: Bread, Artisan Baking
• Prep Time: 30 minutes (active), plus 12-18 hours fermentation
• Cook Time: 45 minutes
• Total Time: About 13-19 hours
• Servings: 8-10 slices (1 loaf)

What You’ll Need

Creating a perfect Jalapeño Cheddar Sourdough Boule requires a balance of simple ingredients and a few key tools. Here’s a breakdown of the roles each ingredient plays and the equipment to make the process smooth:

• Flour: The backbone of your bread, providing structure. Bread flour is ideal for a chewy texture.
• Sourdough Starter: The natural leavening agent that gives sourdough its signature tang and lift.
• Water: Hydrates the dough and activates the fermentation process.
• Salt: Enhances flavor and controls fermentation.
• Jalapeños: Adds a spicy kick; fresh or pickled work depending on your heat preference.
• Cheddar Cheese: Brings richness and gooey pockets of flavor; sharp cheddar offers the best punch.

Tools: A Dutch oven for that crusty finish, a mixing bowl, a kitchen scale for precision, and a lame or sharp knife for scoring the dough.

INGREDIENTS

• – 3 ½ cups bread flour (about 420g)
• – ½ cup active sourdough starter (fed 6-8 hours prior)
• – 1 ½ cups lukewarm water (about 350g)
• – 2 tsp kosher salt
• – 2 medium jalapeños, seeded and finely diced (or use pickled for a tangier kick)
• – 1 ½ cups sharp cheddar cheese, shredded or cubed

PREPARATION

1. Mix the Dough: In a large mixing bowl, combine 3 ½ cups bread flour, ½ cup active sourdough starter, 1 ½ cups lukewarm water, and 2 tsp kosher salt. Stir until a shaggy dough forms. Cover and let it rest for 30 minutes to autolyse, allowing the flour to hydrate.
2. Add Flavors: After resting, gently fold in the diced jalapeños and 1 ½ cups cheddar cheese, ensuring even distribution throughout the dough.
3. Stretch and Fold: Over the next 4 hours, perform 4 sets of stretch-and-fold techniques every 30 minutes. Wet your hands, grab one side of the dough, stretch it up, and fold it over to the center. Rotate the bowl and repeat on all four sides. Cover between sets.
4. Bulk Fermentation: Let the dough ferment at room temperature for 8-12 hours (or overnight) until it has doubled in size and shows bubbles on the surface.
5. Shape the Boule: Gently turn the dough onto a lightly floured surface. Shape it into a tight round by folding the edges into the center and flipping it seam-side down. Place it in a proofing basket or bowl lined with a floured cloth. Cover and let it proof for 2-3 hours at room temperature, or refrigerate for 8-12 hours for a cold proof.
6. Preheat Oven: Place a Dutch oven with the lid on in the oven and preheat to 450°F (232°C) for at least 1 hour before baking.
7. Score and Bake: Carefully transfer the dough to a piece of parchment paper. Score the top with a lame or sharp knife in a cross or decorative pattern. Place the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown.
8. Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing to allow the crumb to set.

NUTRITION INFORMATION

Approximate values per slice (based on 10 slices per loaf):

• Calories: 240
• Carbohydrates: 35g
• Protein: 9g
• Fat: 7g
• Sodium: 480mg
• Fiber: 1g

Tips for a Perfect Sourdough Starter

A healthy sourdough starter recipe is the heart of any good artisan loaf. Feed your starter with equal parts flour and water 6-8 hours before baking to ensure it’s active and bubbly. If it floats in water, it’s ready to use! Store it in the fridge between bakes and refresh it weekly to keep it lively.

Adjusting the Heat Level in Jalapeño Recipes

Not everyone loves the same spice level in their jalapeño recipes. For a milder loaf, remove all seeds and membranes from the peppers before dicing. If you’re a heat seeker, leave some seeds in or even add a pinch of cayenne to the dough for an extra kick.

Choosing the Best Cheese for Cheddar Recipes

When it comes to cheddar recipes, sharpness matters. Opt for a sharp or extra-sharp cheddar for bold flavor that stands up to the jalapeño’s heat. Cubing the cheese instead of shredding can create melty pockets, while shredding ensures even distribution.

Mastering the Crusty Artisan Bread Finish

That signature crust in artisan bread recipes comes from steam and heat. Baking in a preheated Dutch oven traps steam, creating a crisp exterior. For an even crunchier crust, spritz the dough with water just before covering it in the oven.

Storing and Freezing Your Homemade Bread

With bread recipes homemade, freshness is key. Store your boule in a paper bag at room temperature for up to 3 days to maintain the crust. For longer storage, slice and freeze in an airtight bag for up to 1 month. Reheat in the oven at 350°F for a few minutes to revive the texture.

Serving Suggestions for Jalapeño Cheddar Bread

This Jalapeño Cheddar Sourdough Boule shines in many ways. Pair it with a hearty chili or creamy tomato soup for dipping. It also makes fantastic grilled cheese sandwiches or a base for avocado toast with a spicy twist. For a snack, simply toast a slice and spread with butter.

FREQUENTLY ASKED QUESTIONS

Can I make this bread without a sourdough starter?

While the sourdough starter recipe is essential for authentic flavor and texture, you can adapt this into a yeast-based loaf if needed. Substitute the starter with 1 tsp active dry yeast and ¼ cup additional water, and reduce the fermentation time to about 2-3 hours for the first rise. However, you’ll miss the tangy depth that makes sourdough so special.

How do I know if my dough is properly fermented?

For artisan bread like this boule, proper fermentation is crucial. After 8-12 hours of bulk fermentation, the dough should have doubled in size, feel airy, and show small bubbles on the surface. If you poke it gently, it should spring back slowly. If it hasn’t risen enough, give it more time in a warm spot.

Can I use other cheeses or peppers in this recipe?

Absolutely! While this is tailored for jalapeño recipes and cheddar recipes, feel free to experiment. Try Monterey Jack for a milder melt or pepper jack for extra heat. Swap jalapeños for poblano peppers for a smokier vibe or serranos if you dare to crank up the spice.