Ingredients
• The Base: Standard Sourdough dough (Flour, Water, Salt, and Active Starter).
• Inclusions: * 1 cup Sharp Cheddar Cheese (cubed works better than shredded for those “pockets” of cheese).
• 2 medium Jalapeños (deseeded and diced, or use pickled slices for more tang).
• Topping: A small handful of extra cheese and a few jalapeño rounds for the crust.
Directions for the “Inclusions”
1. Bulk Fermentation: Prepare your dough as usual. During your final “stretch and fold” or “lamination” stage (when the dough is spread flat), evenly distribute your cheese cubes and diced jalapeños across the surface.
2. Shape: Carefully fold and shape the loaf, trapping the inclusions inside. Be gentle so you don’t tear the dough’s surface.
3. The Score: Before baking, give it a deep score (like the beautiful one in your photo!). This allows the bread to expand without bursting.
4. Bake: Use a Dutch oven for the best “oven spring.” Bake at 450°F (230°C) covered for 20 minutes, then uncovered for another 15–20 minutes until the cheese on the crust is browned and crispy.
Tips for Sourdough Success
• Cheese Choice: High-quality, extra-sharp cheddar provides the best flavor contrast against the acidic sourdough.
• The Crust: Placing a few jalapeño slices on the very top before baking looks beautiful, but be warned—the heat can intensify the spice of those top peppers!
• Cooling: It is tempting to cut into it immediately, but let it sit for at least 2 hours. Sourdough continues to “cook” on the inside while cooling; cutting too early can make the texture gummy.