Jalapeño-Cheddar Sourdough Bread | Start to Finish

This recipe for jalapeño-cheddar sourdough bread is the perfect mix of spicy and creamy. Using diced, fresh jalapeños (instead of pickled jalapeños) adds a sweet, roasted flavor to the entire loaf.
Get the printable recipe here:
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[@LydiaDeHep]

I had zero questions…..that is a perfect tutorial 👏🏻

[@GrantBakes]

Thank you!

[@dianepatterson9187]

Thank you for your excellent tutorial! I made this yesterday, it is fabulous! The loaf is almost gone already and my hubby asked when I'm making it again.

[@cathijones3924]

I also live in Tucson, Arizona! This is the best recipe for jalapeño and cheddar cheese bread! I have made this loaf a couple of times. I decided to bake it in a loaf pan today and it turned out to be a delicious sandwich loaf. I also baked a loaf of your roasted garlic and rosemary (minus the rosemary) in a loaf pan. Both loaves taste delicious! Thank you for the recipes!

[@susanbeal4322]

Love cheddar cheese! You make the inclusion process look easy! Thanks for the recipe!

[@GrantBakes]

Thanks, Susan! The cheddar was such a great inclusion. Fun to mix in.

[@Rye_d_baker]

Nice sourdough and it’s my favorite addition to a sourdough. I like the way you cut the cheese in different sizes. Great loaf 👍

[@GrantBakes]

Yes, I like that technique for this recipe.

[@christiblankenship7754]

I can’t wait to try this recipe! Thank you for sharing!

[@aracelydibella9047]

Congratulations on your move to sunny Arizona! Love your recipes I was ready to stop my journey to sourdough bread, but I saw your post for corn bread and is all good now your instructions are so easy! Thanks

[@tobeapearl3430]

To the point and detailed 👏🏻 amazing tutorial and I may just get my prefect loaf yet!

[@doraharrison1642]

This bread looks delicious , thank you and great to see you back Grant.

[@GrantBakes]

Glad to be back!

[@ihus9950]

Definitely making this Grant, 👍🏻

[@emilytansingcodecker5661]

Thank you so much for the recipe. Just finished making one. Can’t wait to cut into it.

[@Jess-Rabbit]

Can't wait to make this!

[@mckelveys3]

Great job! Thanks for another killer recipe!

[@GrantBakes]

Thank you!

[@grashi]

Love that you moved to Arizona! Welcome! And thank you for the delicious recipe ❤

[@GrantBakes]

Thank you! Glad to be here.

[@thereseherrera1953]

Thank you so much for sharing your recipe. I made it this morning and it is delicious!

[@GrantBakes]

Wonderful! Thanks for giving it a try.

[@Nadia-rf8kp]

Ohh my friend looks good, Bravo, Thank you for sharing.

[@GrantBakes]

Thanks!

[@chuckpack3327]

I woke up to -15 below zero here in Wasilla Alaska. This video in my inbox made my day. Enjoy Arizona Grant. Happy New Year

[@GrantBakes]

I drove through some cooooold temps and a lot of snow to get here haha. Thanks for following along, I hope you enjoy the recipe!

[@catherineschmalzer1271]

Yum. 😋 putting this on the to-do list!

[@GrantBakes]

Hope you enjoy it!

[@zackinator200]

Just started my bulk rise, i find that because of our woodstove it only takes around 3 hours! Excited to see the final results

[@nathaliesimpson9085]

Will definitely do this Wednesday and can wait 😊

[@GrantBakes]

Good luck tomorrow!

[@margarethendricks1691]

Beautiful

[@heek4384]

Another great recipe! I made this this morning with some minor changes (subbed jalapeno for roasted corn; idea of corn came from your other video and baked at 500F for 20 minutes with dutch oven lid on and 450F for another 20 min with lid off). It was nice and soft inside with a nice lovely crust. So good! Thanks for sharing your recipe 👍

[@ede93]

Does the bottom of your loaf burn? I dont know why mine does

[@heek4384]

@@ede93 Nope it didn’t burn. I put 2 cubes of ice under the parchment paper when I put in the sourdough and put a cookie sheet at the very bottom of the oven. I’m not sure if these help but I haven’t had any issues with burning.

[@xonor13]

That looks crazy delicious. I'm remaking my sour dough starter, so when I get it all ready for baking, I'm totally going to try this!

[@GrantBakes]

Good luck with the starter! Definitely give this a try if you can.

[@suziescrapbook3574]

Welcome to Arizona!

[@suevanderriet1672]

Amazing and perfect! I've just named my starter.. VESUVIUS!

[@shanethomas323]

Looks great 🎉

[@GrantBakes]

Thank you!

[@joedefrancisco1496]

Thanks!

[@SimpleMommyLife]

I cant wait to try this!! Can you do a chocolate loaf? :)

[@TheHouseofMillets]

Hi sir can we use only whole wheat flour instead of bread flour

[@rhondacowley9818]

Nice! Would you do the same process if you was to make hamburger buns with caramelized oinons?

[@TheHippieDips]

I love this recipe so much! The first time I made it by "accident," I had swapped out 50 grams of bread flour for whole wheat for my first time, on a whim (I think I saw you do it in a previous video) Then I came to KZbin to check part of your great sourdough recipe, saw this was a new upload, watched it right away and just so happened to have one jalapeño and cubed up cheese already! And voila! Perfect timing, right in between my second and third stretch & fold!!! I've made it multiple times in the last two months, definitely a favorite! Question, though! My family is requesting an olive loaf for Easter. Could I use this recipe but swap jalapeño & cheese for olives!? If so, what kind of olives would you suggest?

[@vairotsanafoundation3913]

Hi! Thanks for this recipe. Now that you are in Arizona I am wondering what altitude you are at and if you are finding you need to alter your recipes and/or processes to deal with that. I'm at about 8,000 ft. and definitely have some challenges.

[@scoobertdoobert7116]

I’m also at a high altitude and found I needed more flour

[@whizbang6762]

What size block did you use

[@nicholassmith9509]

I know this isn’t the right recipe/video for this question but I’ve also watched your tartine sourdough video and am going to try and replicate your shaping technique bc I’m struggling with that at the moment. Do you think adding the salt separately is necessary for the tartine bread or can I do it like you did for this video with the initial flour/water/levain mix?

[@GrantBakes]

It's unnecessary. Check out my other videos called "A Sourdough Masterclass for Home Bakers" or "Medium Hydration Sourdough Bread." Both of those videos show my preferred method for making sourdough where you mix the salt right in with the water and starter. I find it much easier and don't notice a big difference in the final bread.

[@StaceyWrightRealtor]

Looks delicious! When you feed it the night before, do you keep it in the refrigerator or on the counter?

[@siimpLeeD]

Def on the counter so it can rise overnight~

[@wretched2223]

Would you consider making a video on sourdough starter made from gluten free options? I have a friend who is allergic along with her young daughter and I would love to surprise them with some! Thank you for all your videos and help! My friend recommended you as the only one who's process gives consistent results :)

[@GrantBakes]

I can look into that 😊 no promises, since I’ve never done that before, but I can give it a try.

[@isabeleledoux8179]

In your recipe, when you write "Sourdough Starter, leftover'' are you taking that amount from your main starter and feeding it in a different jar?

[@GrantBakes]

No, I just feed my starter in the same jar, no separate levain.

[@lusineroy]

Do you think this would need to be refrigerated since it has dairy in it?

[@whizbang6762]

If you add more levain does it make it more "sour"? Do we need to add more flour if we do add more levain?

[@B3D5X]

In my experience, more starter does not equal more sour; it will just make your dough rise more quickly. If you want more sour, use a stiff starter, which is a levain with more flour than water, and more conducive to acetic acid bacteria (as opposed to more yogurty lactic acid bacteria). Depending on how you make your levain (stiff, 50/50, liquid) it may affect your wet/dry ratios. But for one loaf it most likely wouldn't.

[@user-zw8xz5ud1f]

I will be putting my dough in the refrigerator overnight. How do I bake next day. Must it come 0: to room temp?

[@siimpLeeD]

Do not let it come to room temp. Take it out once the oven is ready to go, score it quickly, and immediately put it in your Dutch oven and bake~

[@juliadavid3637]

You're my sourdough guru Grant. The videos before I found yours never helped. With your guidance, I make 2 great boules each bake. I learned in warmer weather, and my cooler kitchen has been a challenge. When you told us about your bulk fermentation time and your cool kitchen, I'm wondering what the temperature of your kitchen is? It may help me. Thank you. This bread looks amazing and delicious 😋

[@GrantBakes]

It was about 65-67 degrees Fahrenheit.

[@juliadavid3637]

@@GrantBakes thank you

[@anakc1025]

Can this be made in a round rather than oval shape?

[@GrantBakes]

Yes!

[@anakc1025]

Thank you for responding. Can't wait to try this. @@GrantBakes

[@anakc1025]

Made this yesterday. Friends and family loved it and offered to pay me if I would fix more for them! LOL. Before baking, I was concerned as the dough was a little sticky. That may be normal since it has the cheese in it or perhaps because it was raining here yesterday. Either way, it was fabulous. Thanks for the recipe. @@GrantBakes

[@breelang3966]

Can I opt out of the wheat flour?

[@GrantBakes]

Yes, replace with bread flour 👍🏻

[@breelang3966]

At 450g?

[@GrantBakes]

White bread flour 450 grams. Yes, that will work :) @@breelang3966

[@Judd1894]

Have you even made two at the same time? One oval and one boule shape (because I got both with my basket order) ? The reason I ask is because it would be great to make 2 of these at the same time for a party. Maybe its a good video idea for ya?!?! 😉

[@siimpLeeD]

If you only have one Dutch oven, do the second rise in the fridge overnight. Then take them out one at a time, score them, then pop it in the oven. After the first one is done, put the second one in~

[@Judd1894]

@@siimpLeeD I was thinking more along the line of the whole process. Like making the dough's together and how to separate it when the time is right. Plus how to use the oval basket. lol

[@whiteshadowfare]

only way to add cheese to bread is to dice it! Well done

[@GrantBakes]

Agreed!

[@Laneymac]

Oh no! My timing is so off. Someone please help! Jalapeno cheddar sourdough bread recipe: I will be finished with stretch and folds around 8pm and then need to do bulk rise for 4-8 hours. Can I do this overnight in the fridge? Otherwise, I’ll need to get up between midnight and 4am! Is there a way to modify this step? Please help!!

[@Laneymac]

Wow! I’m such a drama queen there! All turned out great! I sped things up by boiling a mug of water in the microwave then placing the dough next to it to create a warm environment. She liked it so much she doubled in size within 3 hours. At midnight I stuck that girl in the fridge! She slept well and the next day, I scored away and baked her toasty. She was delish!! Enjoyed it with a dinner of tomato tortellini soup with hot sausage! Yum!! Love this recipe Grant! Have made it about a dozen times now and my family loves it!! Thanks so much!

[@suziescrapbook3574]

You also could have put it in the refrigerator overnight, taken it out in the morning to finish its rise and baked it off. 😉

[@dasiacole1927]

My inclusion loaves keep coming out a flatter than my plain loaves. Any advice?

[@debbiekirkland6801]

I only get an error when I click on the free printable for this recipe.

[@GrantBakes]

Thanks, fixed it!