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Jalepeno Cheddar Sourdough


100g Ripe Starter

250g No. 1 Bakers's Flour

150g Canadian strong white bread flour

30g White Rye Flour

30g Wholemeal Flour

8g Salt

325g Water (about 30 degC)


120g Pickled Jalepeno's, drained and diced

120g Grated Mature Cheddar Cheese


1. Mix the dough ingredients (I don't bother to autolyse), cover, and leave somewhere warm for 30 minutes.

2. After 30 minutes, carry out a stretch and fold, then cover and wait again for another 30 minutes.

3. Introduce the filling as part of the second stretch and fold - i stretch the dough out flat, sprinkle on the filling, and then fold it up to keep the filling on the inside and dough on the outside.

4. Carry out 2 more sets of stretch and folds at 30-ish minute intervals until the filling is evenly distributed in the dough. The leave covered during the remainder of bulk fermentation.

5. When the dough is puffy and bulk fermentation done (say doubled-ish in size) shape and put into a floured banneton.

6. Prove a couple of hours on the bench, or overnight in the fridge.

7. Turn out the dough, score, and bake in a pre-heated dutch oven at 245 degC for 30 minutes, remove the lid, and bake for another 25 minutes at 190 degC (cover the top loosely with foil if the cheddar starts to get too dark)