If you love a hint of spice, jalapeño sourdough is a must-try. The tanginess of the sourdough pairs perfectly with the fresh zing of jalapeños. Add cheese if you like an even richer, savory flavor, or keep it simple with just the peppers.

Ingredients

(Makes 1 loaf)

• 4 cups bread flour
• 1½ cups lukewarm water (around 70–75°F)
• ½ cup active sourdough starter
• 2 teaspoons salt
• 2–3 fresh jalapeños, finely chopped. Remove seeds for less heat, or leave some in if you prefer more spice.
• Optional: 1 cup shredded sharp cheddar (if making Jalapeño-Cheddar Sourdough)

Equipment

• Large mixing bowl
• Dough scraper or wooden spoon
• Proofing basket (banneton) or a bowl lined with a well-floured towel
• Dutch oven (or baking stone + steam tray)
• Sharp blade or lame for scoring

Step-by-Step Instructions

Autolyse (30 minutes)

1. In a large bowl, mix 4 cups bread flour and 1½ cups lukewarm water until no dry flour remains.
2. Cover and let the dough rest for 30 minutes. This helps develop gluten before adding starter and salt.

Incorporate Starter & Salt

1. Add ½ cup active sourdough starter and 2 teaspoons salt to the autolysed dough.
2. Pinch, fold, or stir until thoroughly combined.

Bulk Fermentation (3–4 hours at room temperature)

1. Cover the bowl and keep it in a relatively warm spot (70–75°F).
2. Every 30 minutes for the first 2 hours, perform stretch-and-folds:
   1. Gently lift one side of the dough, stretch it upward, and fold it over the center.
   2. Rotate the bowl and repeat 3–4 times each session.
3. About halfway through bulk fermentation (after the second or third set of folds), gently fold in the chopped jalapeños (and shredded cheddar, if using). Distribute them evenly without crushing the dough.

Shape the Dough

1. After the dough has roughly doubled (or increased by about 50–75% in volume), lightly flour your work surface.
2. Shape the dough into a round (boule) or oval (batard).
3. Place the shaped dough seam-side up in a well-floured banneton or bowl lined with a floured towel.

Final Proof (1–2 hours or Overnight in the Fridge)

1. Cover and let the dough rise at room temperature for 1–2 hours until slightly puffy.
2. Optionally, refrigerate overnight (8–12 hours) for a cold retard. This enhances flavor and makes scoring easier.

Preheat & Bake

1. Preheat your oven to 475°F with a Dutch oven or baking stone inside for at least 30 minutes.
2. Carefully flip the dough onto parchment paper, score the top (use a swift, confident slash), and place it in the hot Dutch oven.

Bake:

1. 20 minutes covered at 475°F.
2. Uncover, reduce the temperature to 450°F, and bake for an additional 20–25 minutes, or until the crust is deep golden.

Cool & Enjoy

Let the loaf cool on a wire rack for at least 1 hour before slicing.

Slice, and enjoy the spicy (and possibly cheesy) goodness!