Jalapeno Cheddar Sourdough Bread

Steps

1. 1

   The night before (about 10 hours prior), feed your starter a 1:5:5 ratio (15 grams starter: 75 grams flour: 75 grams water). The starter is ready to use when it has doubled in size and is filled with bubbles of all different sizes along the sides and surf

2. 2

   Mix the active starter, water, and salt in a container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover and let the dough rest for 30 minutes. For a similar timeline as listed

3. 3

   Measure out the jalapeños and place them on a paper towel. Dab them with another paper towel to remove excess moisture. Shred the cheddar cheese.150 grams cheddar cheese, 90 grams pickled jalapenos

4. 4

   Perform 3 sets of stretch-and-folds, spaced about 30 minutes apart. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on top of itself. Repeat this 3 more times, rotating the bowl 90 degrees

5. 5

   Let the dough continue to rise at 75°F. The first rise (bulk fermentation) is done when the dough is jiggly, domed on top, bubbly on the sides, and has risen about 50%.If it does not show these signs, continue to let the dough rise until it does. At a dou

6. 6

   Turn the dough out onto an unfloured surface and gently stretch it into a chubby square. Fold the top edge down toward the center, like you’re closing an envelope, pulling slightly to build surface tension. Fold the top two corners in toward the center so

7. 7

   Leave the dough on the counter for about 1-2 hours until it passes the "poke" test. When you poke the dough with a lightly floured finger and the dough slowly fills in, it is ready to bake. If the dough springs back immediately, it needs more time and if

8. 8

   Preheat the dutch oven in the oven at 450°F. Flip the dough onto a piece of parchment paper and score the bread with a bread lame, razor blade, or sharp knife about a quarter inch deep at a 30-45° angle. This can be one line or multiple, depending on your

9. 9

   Bake the bread in the hot Dutch oven for 30 minutes with the lid on. Take the lid off and bake for another 18-20 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through. Or you can check the inte

10. 10

    Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing.