The best tasting sourdough bread recipe

If you love sourdough grilled cheese, then you'll love this delicious, creamy, cheesy bread wrapped in sourdough. It's super soft, flavorful and filled with wonderful pockets of cheese that explode in your mouth. Try the best tasting sourdough bread recipe today!

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What's so good about sourdough bread?

When it comes to Recipe for sourdough bread, there are so many ways to transform a simple, basic sourdough bread into something increasingly delicious. Take sourdough bread for example. Phenomenal combination of sharp sourdough topped with shredded cheddar cheese will please anyone's mouth.

The best thing about sourdough cheese bread is that it is completely customizable. You can add anything you like, from garlic powder to spicy jalapenos, it all depends on your vision.

Jalapeno Cheddar Sourdough Bread Recipe

This delicious sourdough bread has melted cheese and spicy jalapenos infused into the bread giving it a fantastic flavor. You can easily treat it like sandwich bread and sprinkle grated cheese on top for a double treat!

• Business: Bread
• kitchen: European
• Recipe yield: 1 loaf of bread
• Calories: 327 kcal
• Preparation time: 15 minutes
• Extra time: 10 hours
• COOKING TIME: 45 minutes
• Total time: 11 hours

Ingredients

• 50 g of active sourdough starter
• 300 g of filtered water at room temperature
• 375 grams of organic bread flour
• 30 g of whole wheat flour
• 8 g fine sea salt
• 100 g cheddar or gouda cheese (cut into 1/2 inch thick cubes)
• 60 g pickled jalapenos

GUIDELINES

1. In a large bowl, combine the starter and water, using a fork to whisk the ingredients together, until the motor is dispersed.
2. Add the flour, mixing with a spatula. Then use your hand to form a rough dough.
3. Sprinkle some salt on top of the dough. Cover the bowl with a damp cloth and let it rest for 40 minutes to an hour.
4. Now bind the salt to the dough as you perform your first set of stretches and folds. Perform 2 more stretches and folds, with a 30-minute break between each set. You will need a total of 3 sets for 1 1/2 hours.
5. After the third set is complete, wait another 30 minutes.
6. Now add the cheese and jalapenos. Use a dough scraper to gently remove the dough from the bowl and turn it onto a lightly floured surface. Use your hands to gently roll the dough into a rectangle (12 inches x 14 inches). Spread the cheese and jalapeno cubes over the insides of the dough, leaving a 2-inch border. Knead the ingredients with your hands so that they stick to the dough.
7. Use lightly floured hands to gently pull one long side of the dough over half of the dough. Repeat this with the other long side of the dough so that the two ends meet in the middle. You should have a log-like dough. Gently roll the dough into a round shape and place the dough back into the bowl.
8. Let the dough ferment in bulk on the kitchen counter, covered with a damp cloth for 5-6 hours.
9. Once the dough has doubled in size, it is ready to be shaped.
10. Gently remove the dough from the bowl and place on a floured work surface. Let the dough rest for 10-15 minutes, then shape the dough. Once the dough is formed, use a pastry scraper to place the dough on a floured, linen-lined baking sheet, seam side up.
11. Cover the dough with a damp cloth and let it rise for 2 hours.
12. Preheat your oven and Dutch oven to 475 degrees F.
13. Once your dough has completed its final rise, it's time to bake.
14. Once the oven is preheated, place some parchment paper on top of your dough and turn it over so that the seam side is now on the parchment paper. Score the dough with a lame loaf, making sure you're scoring at least ½ inch deep.
15. Place the dough in the dutch oven with parchment paper and cover. Bake for 20 minutes at 450 degrees F. Then remove the lid and reduce the heat to 435 degrees F, baking for another 25 minutes, until the bread is golden brown.
16. Remove the delicious jalapeño cheddar sourdough bread from the oven and place on a cooling rack. Let cool for at least an hour before slicing.

Nutrition

• Calories: 327 kcal
• Carbohydrates: 58 g
• Protein: 12 g
• Fat: 5 g
• Saturated fat: 2 g

Tips for the Best Jalapeno Cheese Bread

• Use a cream type of cheese that melts wellsuch as gouda or cheddar cheese.
• Dice the cheese instead of shredding it. While grated cheese tastes good in sourdough, it can often get lost in the bread and give off a hint of flavor, rather than the rich aromas you would enjoy from grated cheese.
• Use pickled jalapenos instead of fresh ones. Pickled jalapenos enhance the jalapeno flavor with a hint of brine for a delicious burst of flavor.
• Use breadcrumbs, as this gives a chewy, soft bite that you'll love.

How to make sourdough bread even tastier?

As mentioned above, there are many ways to make your sourdough bread tastier. For an aromatic and flavorful treat, try Garlic Cheese Bread, a sprinkling of garlic powder in your sourdough recipe should do the trick. Follow this up with some grated cheese and you have a phenomenal sourdough bread with a perfectly chewy crumb just waiting to be eaten.

The best sourdough bread

If you love making sourdough bread, then experimenting with amazing sourdough recipes like this one should be a piece of cake!

For more delicious sourdough recipes:

Frequently asked questions

Print

• 50 gr active sourdough starter
• 300 gr filtered water at room temperature
• 375 g organic bread flour
• 30 g whole wheat flour
• 8 g fine sea salt
• 100 gr cheddar cheese or gouda cheese, sliced ½– inch thick cubes
• 60 g pickled jalapenos

1. In a large bowl, combine the starter and water, using a fork to whisk the ingredients together, until the motor is dispersed.
2. Add the flour, mixing with a spatula. Then use your hand to form a rough dough.
3. Sprinkle some salt on top of the dough. Cover the bowl with a damp cloth and let it rest for 40 minutes to an hour.
4. Now bind the salt to the dough as you perform your first set of stretches and folds. Perform 2 more stretches and folds, with a 30-minute break between each set. You will need a total of 3 sets for 1 1/2 hours.
5. After the third set is complete, wait another 30 minutes.
6. Now add the cheese and jalapenos. Use a dough scraper to gently remove the dough from the bowl and turn it onto a lightly floured surface. Use your hands to gently roll the dough into a rectangle (12 inches x 14 inches). Spread the cheese and jalapeno cubes over the insides of the dough, leaving a 2-inch border. Knead the ingredients with your hands so that they stick to the dough.
7. Use lightly floured hands to gently pull one long side of the dough over half of the dough. Repeat this with the other long side of the dough so that the two ends meet in the middle. You should have a log-like dough. Gently roll the dough into a round shape and place the dough back into the bowl.
8. Let the dough ferment in bulk on the kitchen counter, covered with a damp cloth for 5-6 hours.
9. Once the dough has doubled in size, it is ready to be shaped.
10. Gently remove the dough from the bowl and place on a floured work surface. Let the dough rest for 10-15 minutes, then shape the dough. Once the dough is formed, use a pastry scraper to place the dough on a floured, linen-lined baking sheet, seam side up.
11. Cover the dough with a damp cloth and let it rise for 2 hours.
12. Preheat your oven and Dutch oven to 475 degrees F.
13. Once your dough has completed its final rise, it's time to bake.
14. Once the oven is preheated, place some parchment paper on top of your dough and turn it over so that the seam side is now on the parchment paper. Scoop out the dough with a loaf pan, making sure to score at least ½ inch deep.
15. Place the dough in the dutch oven with parchment paper and cover. Bake for 20 minutes at 450 degrees F. Then remove the lid and reduce the heat to 435 degrees F, baking for another 25 minutes, until the bread is golden brown.
16. Remove the delicious jalapeño cheddar sourdough bread from the oven and place on a cooling rack. Let cool for at least an hour before slicing.

• Author: Natasha Krajnc
• Preparation time: 15 min
• Mass fermentation time: 6 hours
• Cooking time: 45 min
• Kitchen: EUROPEAN
• Diet: Vegetarian

Nutrition

• Calories: 327 kcal
• Fat: 5 g
• Saturated fat: 2 g
• Carbohydrates: 58 g
• Protein: 12 g