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Jalapeno Cheddar Sprouted Sourdough

Who can say no to cheesy sourdough?
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24 hours

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1 loaf

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Pairs perfectly with warm butter, fresh local honey or homemade jam

Jalapeno Cheddar Sprouted Sourdough is packed with rich, bubbly cheese and a whole lot of flavour (but don’t worry, just a hint of spice!). This bread uses a base of 100% sprouted sifted wheat flour for a light, naturally sweet flavour and strong gluten structure. It is a hybrid, so it uses both sourdough starter and a little bit of yeast for a quick and delicious same-day sourdough loaf. If you’d like to leave out the yeast, it can also be made as a traditional sourdough. 

So, if you’re looking to add a little heat and a whole lot of yum to your bread repertoire, give this Jalapeno Cheddar Sprouted Sourdough a try! As always, feel free to contact us for troubleshooting or advice. 

helpful equipment

  • Kitchen Scale – Measuring ingredients by gram weight is much more accurate, so we highly recommend a scale.
  • Digital Thermometer –  You can use it to measure the temperature of your water, dough and to tell exactly when your bread has finished baking. You can do this by sight and feel, but the temperature is much more accurate.
  • Dough/Bench Scraper – Can be used in shaping, if dough sticks to your counter, and for lifting/transferring dough.
  • Banneton/Proofing Basket – Bannetons are used during the final proof to help the dough keep its shape. While these give you the classic sourdough ridge pattern, a mixing bowl with a lint-free dish towel works just as well (for round boules).
  • Bread Lame (pronounced “lahm”) – a tool used to score bread. It holds a razor blade, but many people prefer holding a blade in their fingers. You can also use a very sharp knife or scissors.  

Ingredient tips and substitutions

  •  Sourdough Starter: Your starter should be ripe – active, bubbly and fed within the last 4-16 hours. This recipe uses 100% hydration starter (equal parts flour and water) if you have a different type you need to adjust the water in the recipe accordingly. For more information about sourdough starter, you can download our starter guide here.
  • Sifted Wheat Flour: we recommend sticking to sprouted sifted wheat flour for this loaf. It has the strongest gluten and is what we generally recommend as “bread flour”
  • Instant yeast: You can also use active dry yeast but it must be activated with the flour and honey for several minutes before adding the remaining ingredients. If you wish to make a true sourdough you can leave out the yeast entirely and adjust the proofing times as needed. 
  • Honey/Sugar: This small amount is to help the yeast along. Any kind of liquid or granular sugar will work here.
  • Cheese: The older and shaper the cheddar, the more flavourful your loaf will be! Pro tip: Why do we cube rather than grate the cheese? Cubes make delicious little pockets of cheese in your sourdough while grated cheese tends to disappear into the dough. Extra grated cheese on top is highly recommended though!
  • Jalapenos: If you don’t enjoy jalapenos, these could be left out or swapped for the same amount of sundried tomatoes, caramelized onions etc.

Recipe Notes

  • Windowpane test: to check that your dough has developed enough gluten, pinch a small piece in your hands and gently stretch it out. You should be able to stretch until it’s translucent (see light through) without the dough ripping. 
  • Stretch and Fold: This is recommended to give extra strength to the dough. With damp hands, reach under the edge of the dough that is furthest from you. Stretch it up and fold it back over itself. Rotate the bowl a quarter turn and repeat the stretch and fold. Do this until the bowl makes a full circle. Flip dough over to the smooth side.
  • Sourdough goes through two stages of fermentation (also called rising or proofing). The first (or bulk) rise should be done at about 30°C, or just warmer than room temperature. A cold oven with just the oven light on works well, as long as you remember to remove it before preheating the oven. Near an appliance or heating vent for ambient heat also works. If the weather outside or your home is warm, just on the counter may be warm enough.
  • Proofing time can vary depending on temperature, the strength of your starter/yeast etc. The times provided are general guidelines, but a poke test is a great way to check your dough.
  • Poke test: when you gently poke the dough it should spring back slowly and leave a slight indent. If it springs back quickly it’s underproofed and if the indent doesn’t spring back at all it’s overproofed. 
  • Scoring Tips: We prefer to score this bread very simply with a vertical cut right down the middle. This provides the perfect shelf for extra cheese to get melted on top!

how to store sourdough

If you want to keep the crust crisp, sourdough is best stored in paper or cloth with the cut side down (this keeps the inside from drying out). If you prefer a softer crust, it can be stored in plastic.

Sourdough also freezes beautifully, we recommend slicing it before freezing so you can thaw only the slices you need. If you have any stale bits they don’t need to be wasted, they make the best croutons!

Jalapeno Cheddar Sprouted Sourdough

Who can say no to a cheesy sourdough?
Prep Time: 30 minutes
Cook Time: 30 minutes
Proofing time: 3 hours
Servings: 1 loaf

What You'll Need:

  • 385g Sprouted Sifted Wheat Flour
  • 270g warm water
  • 154g ripe 100% hydration sourdough starter
  • 10g sea salt
  • 10g honey or sugar
  • 4g instant yeast
  • 120g sharp cheddar, cut in ¼" cubes (plus more grated cheese for topping, optional)
  • 50g pickled jalapenos, roughly chopped

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, combine sprouted flour, water, starter, salt, honey and yeast. Knead on medium speed until the dough is well developed and passes a windowpane test*, about 10-15 minutes. Alternatively, you can knead the dough by hand or on the knead cycle of a bread machine.
  • Once the dough is well developed, add the cheese and jalapenos and mix for a few minutes on medium speed until incorporated.
  • Transfer the dough to an oiled bowl, cover and allow to rest for 30 minutes.
  • Stretch and fold the dough**, it should now be a smooth ball. Cover again and leave in a warm area to proof until doubled, about 1 - 2 hours.
  • Place the dough on a lightly oiled counter. To preshape, gently pat into a square about the size of a dinner plate. Working your way around the dough, grab small sections and fold them into the center. Flip the dough over and gently drag it on the counter until it's round and has tension on the surface. Cover and rest for 20 minutes for the gluten to relax.
  • Repeat the shaping process (or shape into a batard). Place dough into a well floured banneton*** or bowl lined with a lint-free dish towel with the seam (bottom side) facing up.
  • Allow the dough to proof until it passes the poke test again, about 1-2 hours.
  • In the meantime, preheat your oven to 450℉. If you are baking in a dutch oven, place it in the oven while it preheats. If you are baking on a tray, place a small oven safe dish to preheat (this will be filled with water to create steam later).
  • Turn out the dough onto parchment paper and dust off excess flour. Using a lame, razor blade or very sharp knife, score the bread. Carefully place parchment on a tray or in the dutch oven.
  • Dutch oven: bake for 20 minutes with the lid. Remove the lid and continue to bake another 10-20 minutes, or until your preferred crust colour.
    On a tray: Place tray in the oven, pour about 1 cup boiling water in the preheated dish. Remove the water dish after 20 minutes and continue to bake 10-20 minutes, or until your preferred crust colour.
    If using a thermometer, the internal temperature should be at least 97°C/208°F.
    Optional: if topping with additional grated cheese, add it 5-10 minutes before it has finished baking so it can melt.
  • Remove from the dutch oven and allow to cool before slicing. Enjoy!

Notes

* Windowpane Test: to check that your dough has developed enough gluten, pinch a small piece in your hands and gently stretch it out. You should be able to stretch until it’s translucent (see light through) without the dough ripping. 
** With damp hands, reach under the edge of the dough that is furthest from you. Stretch it up and fold it back over itself. Rotate the bowl a quarter turn and repeat the stretch and fold. Do this until the bowl makes a full circle. Flip dough over to the smooth side.
*** For flavoured loaves, we like to line the banneton with a disposable shower cap so the flavours/oils don't transfer to the banneton (which are difficult to clean). Just be sure to flour the loaf well so it doesn't stick.

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