Jalapeño Cheddar Sourdough Loaf

Golden, crisp, and filled with pockets of melted cheddar and gentle jalapeño heat. A classic sourdough loaf with a little more character.

At a Glance

Makes: 1 loaf
Active time: About 45 minutes
Bulk fermentation: About 6–10 hours
Cold proof: 8–16 hours
Bake: About 45–50 minutes

SAYMORA NOTE
Your starter, flour, and kitchen temperature all influence fermentation. Use the times as a guide, but let the dough's appearance and feel tell you when it is ready.

INGREDIENTS

The Dough
100 g active sourdough starter
360 g water
450 g bread flour
50 g whole wheat flour
10 g fine sea salt

The Filling

100 g sharp cheddar, cut into small cubes
60–75 g pickled jalapeños, well drained and roughly chopped
1 fresh jalapeño, thinly sliced — optional
30 g additional cheddar, grated — optional, for the crust

The combination of cheddar and pickled jalapeño is a particularly well-tested pairing in sourdough recipes, with highly rated versions from Little Spoon Farm and Heartbeet Kitchen.

Make the Dough

Add the active starter and water to a large bowl. Stir until the starter is mostly dispersed.

Add the bread flour and whole wheat flour. Mix until no dry flour remains.

Cover and rest for 30 minutes.

Add the salt and work it gently into the dough with damp hands.

The dough will feel soft and slightly sticky. That's exactly what you want.

Build the Strength

Over the next 2 hours, complete 4 sets of stretch-and-folds, about 30 minutes apart.

For each set, gently lift one side of the dough, stretch it upward, and fold it over itself. Turn the bowl and repeat around all four sides.

With every round, the dough should become smoother and more elastic.

Add the Jalapeño & Cheddar

After the first two sets of folds, gently add the cheddar and jalapeños.

The easiest way is to stretch the dough gently into a rough rectangle, scatter the filling across the surface, then fold the dough over itself.

Continue with the remaining folds.

Don't worry if some of the filling escapes. It will find its way back into the loaf.

SAYMORA NOTE

Pat the jalapeños dry before adding them. Excess moisture can make the dough harder to handle, while the pickled peppers bring plenty of flavor on their own.

Let It Rise

Cover the dough and leave it somewhere comfortably warm.

Allow it to bulk ferment until it has increased by approximately 50–75% and feels lighter, airier, and gently elastic.

You should see bubbles developing around the edges and throughout the dough.

Depending on your kitchen, this can take approximately 6–10 hours.

Don't wait for a perfect doubling.

With sourdough, the dough tells you when it is ready.

Shape

Lightly flour your work surface and gently turn out the dough.

Shape it into a loose round and let it rest for 20–30 minutes.

Prepare your banneton with a light dusting of flour.

Shape the dough again, creating enough surface tension for it to hold its form.

Place it seam-side up in the banneton.

Cover and refrigerate for 8–16 hours.

Score & Bake

Place your Dutch oven in the oven and preheat to 250°C / 480°F for at least 30–45 minutes.

Take the dough directly from the refrigerator.

Turn it onto parchment and score the top with your bread lame.

For a beautiful finish, scatter a little grated cheddar over the surface if desired.

Carefully transfer the dough into the Dutch oven.

Bake:

25–30 minutes covered

Then remove the lid and reduce the oven to:

220°C / 425°F

Bake for another 15–20 minutes, until the crust is deeply golden and the cheese is beautifully caramelized.

If the cheese on top begins browning too quickly, simply lower the oven temperature slightly.

Let It Rest

Transfer the loaf to a cooling rack.

Wait at least 1 hour before slicing.

The crust will continue to crisp as it cools, while the crumb finishes setting.

Then slice, tear, or simply pull apart a piece while the cheddar is still tempting you.

A Few Things to Know

Use an active starter. It should be bubbly and rising predictably before you begin.

Keep the jalapeños relatively dry. Pickled jalapeños work beautifully, but excess liquid can affect the dough.

Use cheese in small pieces. Cubes distribute more evenly and create those beautiful molten pockets throughout the loaf.

Don't rush the fermentation. If your kitchen is cool, the dough may need longer than the estimated time.

FAQ

Can I use fresh jalapeños instead of pickled?

Absolutely. Fresh jalapeños give the loaf a brighter, greener heat. Pickled jalapeños bring more acidity and a deeper savory flavor.

Can I use another cheese?

Yes. Sharp cheddar is our favorite here, but Monterey Jack, Gouda, or a cheddar-Gouda combination can work beautifully.

Why did my cheese leak out?

A little melted cheese escaping is part of the charm. If a large amount leaks out, try keeping the pieces slightly smaller and making sure the dough is properly shaped with good surface tension.

Can I freeze this sourdough?

Yes. Let the loaf cool completely, slice it, and freeze the slices well wrapped. You can toast individual slices directly from frozen.

Jalapeño Cheddar Sourdough LoafGolden, crisp, and filled with pockets of melted cheddar and gentle jalapeño heat. A classic sourdough loaf with a little more character.