Does Jalapeño Cheddar Sourdough need to be refrigerated?

It depends on how long you plan to store it. The sourdough can be stored for 5 days at room temperature or for 10 days in the fridge.

What do I eat with Jalapeño Cheddar Sourdough?

This bread can be enjoyed with soup or used for spicy grilled cheese. It is also delicious all on its own!

When do I add peppers and cheese to sourdough?

After you flatten the dough, add the peppers and cheese before rolling the dough.

Jalapeño Cheddar Cheese Bread

Description

Make your own crusty, artisan Jalapeno Cheddar Sourdough based on our famous sourdough recipe. Each slice has melty cheese and a spicy kick that is great for grilled cheese, soups, and even on its own as a snack. Please review Basic Overnight Sourdough Bread recipe. See recipe notes for an easy yeasted bread recipe.

Ingredients

Units

4 cups organic white bread flour (520 grams) see notes
2 teaspoons sea salt (12 grams)
1/3 cup sourdough starter (use after it has peaked) 90 grams
1 7/8 cup water (385 grams)
———
8 ounces (2 cups) grated sharp cheddar – I prefer aged white cheddar, but I used orange cheddar so that you can see it more clearly in the photos.
1/4– 1/2 cup sliced jalapeno peppers (or pickled jalapenos)
1/2–3/4 cup green onions, sliced
Optional seeds for sprinkling: sesame, poppy, or try Everything bagel spice.

Instructions

Read through and perfect the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂
Mix the dough: At night, in a large bowl, mix flour and salt together. In a small bowl, mix the sourdough starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If, for some reason, the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated.
Cover with a damp kitchen cloth, wait 15 minutes, and do 2 sets of stretch and folds, 15 minutes apart. See video.
Overnight Rise: Cover with a damp kitchen towel and let the dough rise overnight on the kitchen counter for 10-14 hours (65F-70F is ideal) until swelled and almost doubled.
Butter a tall metal 8 ½ x 4 ½ or 9 x 5-inch loaf pan.
SHAPE: Using a dough scraper or wet fingers, loosen the dough around the edges and pour it onto a well-floured surface. The dough should be soft and slightly bubbly. Treat the dough gently, flattening lightly with your fingertips into a rough rectangle (10 x16 inches) about 1 1/2 inches thick. It need not be perfect. To create the “S” swirl, place half of the cheddar, jalapenos, and scallions on the right side of the rectangle (see photos). Roll it up from the right end towards the middle. Carefully flip the whole thing over. Cover the left side with remaining cheddar, jalapeno and scallions. Roll from the left side towards the middle. From the profile, it should look like an “S” swirl. Place it in the buttered loaf pan. Spray with a little water and sprinkle with seeds (I used everything bagel spice).
Preheat oven to 400F. Let the dough rise again for 45 minutes while the oven gets hot. Score it if you like. Tip: If you feel you have over-proofed the dough (overly soft, bubbly) place it in the fridge while the oven heats up. If you feel it is underproofed (stiff or rigid), let it rise in the loaf pan until you see some height.
BAKE: Place in the middle of the oven for 40-45 minutes until puffed and golden and the internal temp reaches 204-208F. Feel free to tent it with foil to prevent it from getting too dark.
COOL: Remove and let cool before slicing- the hardest part!

Notes

Storage: Store in a kitchen towel for up to 5 days on the counter or refrigerate in a ziplock for up to 10 days or freeze for up to 3 months.

Swirl: Instead of doing an “S” swirl, simply roll it into a log. Place seam side down on the counter and tuck the ends under, before lifting into the buttered loaf pan.

Easy Yeasted Artisan Bread: In a large bowl, mix 3 cups flour (460 grams) with 1 ½ teaspoons salt and 2 teaspoons instant yeast. Add 1 ½ cups warm water and mix with a fork, incorporating all the flour. The dough will be shaggy and sticky. Cover and let rise until almost doubled. Continue with step 4 above, or refrigerate for up to 2 days. If refrigerating bring to room temp before continuing with step 4.

Nutrition

Serving Size:
Calories: 244
Sugar: 0.6 g
Sodium: 534.5 mg
Fat: 7.8 g
Saturated Fat: 4.2 g
Carbohydrates: 33.2 g
Fiber: 1.4 g
Protein: 9.5 g
Cholesterol: 21.8 mg