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–+ servings

Jalapeño, Cheddar & Bacon Sourdough

Matt
Look at that crumb! Fluffy, tangy, cheesy, and just enough heat. This is the perfect spicy sourdough, delivering the oven spring. Doughn't Knock It until you try it!
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Prep Time 6 hours 20 minutes
Cook Time 40 minutes
Cold Ferment Time 12 hours
Course Bread
Cuisine American Artisan
Servings 1 Loaf

Equipment

  • Round Proofing Basket (Banneton)
  • Cast Iron Dutch Oven
  • Clear Bulk Fermentation Tub

Ingredients
  

The Base Dough

  • 500 gram Bread Flower
  • 350 gram Water warm
  • 100 gram Active Sourdough Starter
  • 10 gram Fine Sea Salt

The Chaos (Inclusions)

  • 100 gram Sharp Cheddar Cheese Cubed
  • 30 gram Crispy Bacon Cooked & Chopped
  • 2 Jalapeños Diced, remove seeds if you want less heat

Instructions
 

Step 1: The Mix & The Muscle

  • Mix your flour, water, starter, and salt. High strength is critical before we add our other ingredients. Perform 4 sets of stretch and folds over the first two hours. Stretch and folds help build the dough strength. We build extreme strength before adding the chaos.

Step 2: Adding the Chaos

  • During your final stretch and fold, gently laminate the dough and evenly distribute the jalapeño, cheddar, and bacon across the surface before rolling it up.

Step 3: Bulk Fermentation

  • Place the folded dough into a clear, plastic bulk fermentation tub. Let it rest at room temperature until it has risen by about 50%. I just love to watch the bubbles. This is where all the magic happens.

Step 4: The Cold Proof

  • Shape the dough into a tight boule or batard. Place it seam-side up into a heavy, round banneton (proofing basket), cover it, and put it right into the fridge overnight. This is where the bacon smoke and sharp cheddar infuse into every single air pocket.

Step 5: Bake Phase 1 (The Steam)

  • Preheat your Dutch oven to 450°F. Turn your dough out onto parchment paper, score it deep to get that perfect ear, and carefully drop it into the hot pot. Add 4 or 5 ice cubes on the edges. Lid ON for 20 minutes! The Dutch oven traps steam, mimicking a commercial bakery oven. This keeps the crust soft and lets the loaf oven-spring!

Step 6: Bake Phase 2 (The Color)

  • Remove the lid. You should see golden cheese bubbling out of the score marks. Bake for another 20 minutes until the crust is deep, dark, and crispy. Let it cool completely before slicing so the crumb sets. Enjoy!
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