Directions 9 steps | 110 Minutes
Prepare the sourdough starter. In a small bowl, combine the bread flour, water and active yeast. Cover the bowl, and allow the mixture to bubble over two to three days, each day adding ½ cup more flour and water.
Prepare the jalapeno cheddar bread dough. On the baking day, oil a Dutch oven with olive oil. In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl, combine the sourdough starter, yeast, water and bread flour. Mix until well combined.
Switch to the dough hook and allow the mixer to knead the dough for 5-7 minutes. Alternatively, transfer the dough to a floured work surface and knead until a smooth and elastic dough forms.
Transfer the dough to a floured work surface. Knead by hand for 1-2 minutes then place the dough into the prepared Dutch oven. Cover, and let the dough rise for about an hour.
Preheat the oven to 450°F. Return the dough to the floured work surface, and knead in most of the cheddar cheese and most of the jalapenos (save a generous handful of each for decoration).
Shape the dough into a round ball (or "boule" in French) on a freshly floured work surface. Use scissors to cut a vent in the top in the shape of an “X” or “V.”
Return the dough to the Dutch oven on parchment paper. Cover with a lid and bake for 20 minutes.
Remove the lid. Add the remaining cheese, jalapenos and scallions. Bake for an additional 30 minutes or until the bread sounds hollow when tapped with a wooden spoon and is golden brown on the crust.
Let the bread cool completely, around 2 hours before slicing and serving. Enjoy!
- Begin your sourdough starter a few days before your baking day to allow the sour flavor to develop. It's worth the prep time.