Jalapeno, Cheddar, and Cream Cheese Sourdough Loaf
Diving into sourdough baking can transform your kitchen into an artisan bakery, and what better way to spice up your bread-making journey than with a Jalapeno, Cheddar, and Cream Cheese Sourdough Loaf? This recipe melds the tangy zest of sourdough with the spicy kick of jalapeños, the creamy texture of cream cheese, and the sharpness of cheddar, creating a loaf that’s as flavorful as it is beautiful. Perfect for those with a busy schedule or anyone just now diving into their sourdough journey.
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Throughout my sourdough journey, I’ve had a blast trying out new stuff. It’s like a new adventure every time I bake! What I love most is adding different inclusions to my bread, like nuts, fruits, or even cheese. Each ingredient makes my loaves taste different and special. Whether it’s adding sweetness with figs or some spice with jalapenos, experimenting with new stuff makes baking super fun. I have seen so many recipes for jalapeno cheddar loaves but I wanted to add something extra: cream cheese. I think it brings this loaf together rather nicely. Let’s dive in and make it together!
Ingredients
3 cups flour
Opt for high-quality bread flour to achieve the loaf’s chewy texture and golden crust. Bread flour’s higher protein content helps develop the gluten network essential for sourdough loaves. On the other hand, I have had success making this loaf with all purpose flour when I am in a pinch.
1/2 cup active sourdough starter
The backbone of any sourdough recipe, an active sourdough starter, is crucial for leavening the bread. Ensure your starter is fed and bubbly, at room temperature, for the best results.
3 tbsp olive oil
Incorporating olive oil into the dough enhances its flavor and softness. Extra virgin olive oil lends a subtle fruity note, contributing to the overall depth of taste in your loaf.
1 cup lukewarm water
The temperature of the water is key to activating the yeast within your sourdough starter. Aim for water that’s around 90°F (32°C) to encourage the right environment for dough development.
2 tsp salt
Salt not only seasons the dough but also strengthens gluten structure, providing texture and helping to control yeast fermentation for an even rise. Lately I have been playing around with incorporating celtic sea salt in my sourdough recipes!
1 cup sliced jalapeños
Adjust the amount based on your preference for heat. Using fresh jalapeños offers a bright, spicy flavor, while pickled jalapeños bring a tangy kick. Slice them thinly for even distribution throughout the loaf.
8 oz cheddar cheese
Sharp cheddar cheese is recommended for its intense flavor, which stands out against the sourdough’s tanginess. You could also experiment with other cheeses such as white cheddar or colby jack. Cube or grate the cheese so it melts into pockets within the bread, offering a gooey surprise with every bite.
8 oz cream cheese
Cube the cream cheese similarly to the cheddar. Its creamy texture contrasts beautifully with the crusty exterior of the bread and adds a luxurious richness to the loaf.
Supplies
Large bowl
Needed for mixing your dough. Ensure it’s spacious enough to allow the dough to double in size during fermentation.
Plastic bag/wrap or damp tea towel
These are used to cover the dough during resting and bulk fermentation stages, keeping it from drying out.
Parchment paper
Essential for transferring the dough to the Dutch oven. It makes handling the dough easier and prevents sticking.
Dutch oven
A key tool for baking sourdough bread, the Dutch oven mimics professional steam ovens by trapping moisture around the dough. This helps achieve a beautiful crust and excellent oven spring.
Sharp knife or razor blade
Used for scoring the top of the dough right before baking. This allows the bread to expand properly in the oven and creates a beautiful pattern on the crust.
Wire rack
For cooling the bread post-baking. Cooling on a wire rack prevents the bottom crust from becoming soggy, ensuring your loaf is crusty on all sides.
Detailed Instructions
1. Mix Your Dough
- In a large bowl, combine 3 cups of bread flour with your 1/2 cup of active sourdough starter. Add 2 tablespoons of olive oil and 1 cup of lukewarm water. Mix these together until you form a rough, shaggy dough. This initial mix is crucial for hydrating the flour and integrating the starter throughout your mixture.
- Cover the bowl of bread dough with plastic wrap or a damp towel, and let the dough rest at room temperature for about 30 minutes. This rest period, or autolyse, allows the flour to fully absorb the water, starting gluten development without any effort.
2. Bulk Fermentation
- Cover the bowl again with your chosen cover. Let the dough rise at room temperature. During this phase, you’ll perform a series of stretches and folds — grab a portion of the dough from one side, stretch it upwards, then fold it over itself. Rotate the bowl a quarter turn, and repeat until you’ve done this on all sides. This technique develops gluten structure and evenly incorporates your add-ins. Perform these sets of stretches and folds every 30 minutes for the first 2 hours of bulk fermentation.
- Continue to let the dough rise until it has roughly doubled in size and shows numerous air bubbles. This could take anywhere from 4 to 6 hours depending on your kitchen temperature.
3. Adding Inclusions
- After your second set of stretches and folds, add 2 teaspoons of salt, 1 cup of sliced jalapeños (adjust according to your heat preference), 8 ounces of cubed cheddar cheese, and 8 ounces of cubed cream cheese to the dough.
- Fold these ingredients in gently but thoroughly to ensure they’re evenly distributed throughout the dough. The variety of textures and flavors from the creamy cheese, sharp cheddar, and spicy jalapeños will make every bite interesting.
4. Shaping the Dough
- Turn the dough out onto a lightly floured work surface. Shape it into a round loaf by pulling the edges towards the center, creating surface tension on top of the dough. This tension helps the loaf maintain its shape during the final rise and baking.
- Transfer the shaped dough onto a piece of parchment paper. This will make it easier to move into the Dutch oven later.
5. Final Proof
- Allow the shaped dough to proof, covered, for about an hour or until it shows signs of puffiness and has risen slightly. This final proof gives the dough its last chance to ferment and develop flavor before baking.
6. Baking
- Preheat your oven and Dutch oven to 450°F (232°C) at least 30 minutes before you plan to bake. This high temperature is crucial for achieving a golden-brown crust.
- While your oven is preheating place your shaped dough in the refrigerator. The dough is much easier to score once cold.
- Right before baking, use a sharp knife or a razor blade to score the top of your dough. This slash allows the bread to expand in a controlled manner, contributing to the oven spring.
- Carefully place the dough, still on the parchment paper, into the preheated Dutch oven. Cover with the lid to trap steam and bake for 20 minutes.
- After 20 minutes, remove the lid, lower the oven temperature to 400°F (204°C), and continue to bake for another 25 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Let the loaf cool on a wire rack before slicing to allow the interior to set properly.
Tips for Success
Room Temperature
Keep an eye on your kitchen temperature; a warmer environment accelerates fermentation, while cooler conditions slow it down.
Dough Hydration
Adjust with a little bit more water or flour as needed. The dough should be tacky but not overly sticky.
Jalapeño Heat
The heat from the jalapeño slices can vary. Pickled jalapeños tend to be milder and add a tangy note, while fresh jalapeños offer a sharper heat.
Cheese Choices
Feel free to experiment with different types of cheese for varying flavors and textures.
Conclusion
This Jalapeno, Cheddar, and Cream Cheese Sourdough Loaf combines the joy of homemade sourdough bread with the bold flavors of jalapeño cheese bread. It’s a great recipe for anyone looking to explore beyond basic loaves, offering a perfect balance of spicy, tangy, and creamy elements. Whether you’re enjoying a slice on its own or alongside a bowl of our roasted tomato soup, this bread is sure to become a favorite.
So, if you’re ready to take your sourdough baking to the next level, this Jalapeno, Cheddar, and Cream Cheese Sourdough Loaf is the perfect way to do it. Happy baking!
Jalapeno, Cheddar, and Cream Cheese Sourdough Loaf
Equipment
- 1 large bowl
- 1 plastic wrap or damp tea towel
- parchment paper
- 1 dutch oven
- 1 sharp knife or razor blade
- 1 wire rack for cooking
Ingredients
- 3 cups bread flour
- 1/2 cup active sourdough starter
- 3 tbsp olive oil
- 1 cup lukewarm water (maybe extra depending on hydration preferences)
- 2 tsp salt
- 1 cup thinly sliced jalapenos
- 8 oz cheddar cheese or cheese of your choice
- 8 oz cream cheese
Instructions
- In a large bowl, combine 3 cups of bread flour with your 1/2 cup of active sourdough starter.
- Add 2 tablespoons of olive oil and 1 cup of lukewarm water. Mix these together until you form a rough, shaggy dough.
- Cover the bowl of bread dough with plastic wrap or a damp towel, and let the dough rest at room temperature for about 30 minutes.
- After your dough has rested for the 30 minutes, perform sets of stretches and folds every 30 minutes for the first 2 hours of bulk fermentation.
- After your second set of stretches and folds, add 2 teaspoons of salt, 1 cup of sliced jalapeños (adjust according to your heat preference), 8 ounces of cubed cheddar cheese, and 8 ounces of cubed cream cheese to the dough. Fold these ingredients in gently but thoroughly to ensure they're evenly distributed throughout the dough.
- After you have completed the stretch and folds and added your inclusions, recover the bowl and let the dough rise until it has roughly doubled in size and shows numerous air bubbles. This could take anywhere from 4 to 6 hours depending on your kitchen temperature.
- After your dough has doubled in size turn the dough out onto a lightly floured work surface. Shape it into a round loaf by pulling the edges towards the center, creating surface tension on top of the dough. This tension helps the loaf maintain its shape during the final rise and baking.
- Transfer the shaped dough onto a piece of parchment paper. This will make it easier to move into the Dutch oven later.
- Allow the shaped dough to proof, covered, for about an hour or until it shows signs of puffiness and has risen slightly. This final proof gives the dough its last chance to ferment and develop flavor before baking.
- Preheat your oven and Dutch oven to 450°F (232°C) at least 30 minutes before you plan to bake. This high temperature is crucial for achieving a golden-brown crust.
- Place your shaped dough in the refrigerator. It is easier to score if its cold.
- Right before baking, use a sharp knife or a razor blade to score the top of your dough. This slash allows the bread to expand in a controlled manner, contributing to the oven spring.
- Carefully place the dough, still on the parchment paper, into the preheated Dutch oven. Cover with the lid to trap steam and bake for 20 minutes.
- After 20 minutes, remove the lid, lower the oven temperature to 400°F (204°C), and continue to bake for another 25 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Let the loaf cool on a wire rack before slicing to allow the interior to set properly.