Dutch Oven Sourdough Bread with Pickled Jalapeños and Cheddar Cheese

This Sourdough bread with Pickled Jalapeños and Cheddar Cheese is spicy, cheesy, and delicious. You'll go crazy over the aroma while it is baking, and the burnished crust is outstanding.








This sourdough bread with jalapeño peppers and white cheddar cheese is so flavorful. It's crazy good fresh from the oven. It's also delicious sliced, toasted, and buttered. You can also use this bread for amazing grilled cheese sandwiches.

Cheese bread filled with melty cheese sounds pretty good, right?

This timing of this loaf is similar to this dill and white cheddar sourdough.

Ingredients you will need for this sourdough bread:

• Active 100 percent hydration sourdough starter. What does 100 percent hydration mean? It means that the weight of the water in the starter equals the weight of the flour in the starter. The starter should have the consistency of pancake batter.
• Bread flour
• All purpose flour
• White whole wheat flour
• Pickled jalapeños
• White cheddar cheese. You can also use Jack cheese for a milder taste. 

This bread uses a blend of all purpose flour (for softness), bread flour (for strength), and white whole wheat flour (for flavor).

How to make this sourdough pickled jalapeño cheese bread: 

• First, mix all of the ingredients, including a bubbly starter, by hand, and let the mixture rest for 30 minutes.
• Next, add the jalapeños and diced cheddar and knead them into the dough. This should take about a minute.
• After that, let the dough rise for 8 to 10 hours at room temperature.
• Shape the dough into a boule and let it rise in a proofing basket and let it rise for about an hour. Follow these instructions to move the dough to the Dutch oven. 
• Finally, bake the loaf in a Dutch oven for 40 to 50 minutes, removing the lid after about 20 minutes. 

 

Sourdough bread with Pickled Jalapeños and Cheddar Cheese Recipe Variations:

You can use fresh jalapeños in this recipe. You can also substitute Monterey Jack cheese, Gouda, or yellow cheddar. I'm pretty sure Gruyère would also be amazing. 

Adding onions or chives to this bread when you add the jalapeños can also be delicious. 

All you need is an active 100 percent hydration sourdough starter to make this bread, plus some cheese and pickled jalapeños. The jalapeños add so much to this sourdough! Be sure to try it toasted, topped with spreads, or grilled for sandwiches.

Sourdough bread with Pickled Jalapeños and Cheddar Cheese

This sourdough bread is amazing. The crumb is light and airy and full of holes. The cheese in the dough will creates pockets of goodness. 

The loaf itself is burnished and gorgeous from a bake in a Dutch oven. Be sure to use it to make chili crisp grilled cheese sandwiches. 

If you try this recipe, be sure to let me know. 

Suggested Schedules:

You can either assemble the dough right before you go to bed, and then shape for the second rise when you get up in the morning.

Alternatively, you can begin the process the first thing in the morning, and bake the loaf around 8 pm. 

Dutch Oven Sourdough Bread with Pickled Jalapeños and Cheddar Cheese

Yield: 1 loaf

Author: Karen Kerr

This Sourdough bread with Pickled Jalapeños and Cheddar Cheese is spicy, cheesy, and delicious. You'll go crazy over the aroma while it is baking, and the burnished crust is outstanding.

ingredients:

For the Dough

• 50 grams (1/4 cup) active 100 percent hydration sourdough starter. 
• 365 grams ((1 1/2 cups plus 1 teaspoon) warm water
• 280 grams (2 1/3 cups) bread flour
• 200 grams (1 2/3 cups) all purpose flour
• 20 grams (scant 1/4 cup) whole wheat flour or white whole wheat flour
• 9 grams (1 1/2 teaspoon) fine sea salt

Filling Additions

• 50 grams (1/3 cup) pickled jalapeños
• 135 grams (heaping cup) white cheddar cheese cut into 1/4 inch cubes

instructions:

How to cook Dutch Oven Sourdough Bread with Pickled Jalapeños and Cheddar Cheese

1. In a dough rising bucket or large bowl, whisk together the starter and the water. 
2. Add the flours and salt to the mixture and mix with a dough whisk or your hand until you have a shaggy dough. Cover the bowl with plastic wrap or a damp towel and let rest for 30 minutes. 
3. Add the jalapeños and cheddar to the bowl/bucket, and gently and briefly knead them into the dough. 
4. Cover the bowl/bucket and let rise until doubled, about 8 to 10 hours. 
5. Gently turn the dough out onto a lightly floured work surface and shape it into a round. Cover and let rest for about 10 minutes. 
6. Tighten the dough by dragging it on the work surface with a bench scraper, and place it into a 8 inch towel lined bowl that has been floured, seam side up. 
7. Cover with oiled plastic wrap and let rise for 30 minutes to an hour, until puffy. 
8. Place a cast iron Dutch oven in your oven and heat to 450 degrees F. 
9. When ready to bake, remove the Dutch oven from the oven and carefully remove the lid. 
10. Place a piece of parchment paper followed by a plate over the dough. Invert the bowl, plate and parchment and all. Remove the bowl and towel, and lift the dough into the hot Dutch oven. Slash the dough with a sharp knife or razor blade and cover with the Dutch oven lid. 
11. Place the pot in the oven and bake for 20 minutes, covered. 
12. Remove the pan from the oven and lift the loaf out and place it on a half sheet pan. Place the loaf back into the oven and continue baking for 30 to 40 minutes, until it reaches an internal temperature of 200 to 210 degrees F. 
13. Cool the loaf completely on a wire rack. 

https://www.karenskitchenstories.com/2020/02/dutch-oven-sourdough-bread.html

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Created using The Recipes Generator

This recipe was adapted from Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa. This is a pretty amazing book.