Tangy, spicy pickled jalapeños steal the show in this sourdough. When combined with oniony chives, your bread will smell like a fajita in the oven. It’s incredible. Cheddar cheese provides a nice, sharp contrast in flavor, although I’ve made this with mild and sweet Colby Jack, and it’s just as good. This is a great loaf to share with friends or serve toasted with cream cheese for a satisfying mid-afternoon snack.
About the Dough: The bulky weight of the cubed cheese can sometimes bog down the dough while it rises. Make sure to cube the cheese into very small pieces for the best results. Otherwise, be patient until the dough has doubled in size.
- Yield: 1 Loaf
- ¼ cup (50 g) bubbly, active starter
- 1½ cups plus 1 tsp (365 g) warm water
- 20.33 cups (280 g) bread flour
- 10.66 cups (200 g) all-purpose flour
- ¼ cup (20 g) white whole wheat flour or regular whole wheat flour
- 1½ tsp (9 g) fine sea salt
- 0.33 cup (50 g) whole pickled jalapenos
- 1 cup (135 g) cheddar or Colby
- Jack cheese, cut into ¼-inch (6.3-mm) cubes
- ¼ cup (12 g) minced chives
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. Make the dough
- In a large bowl, whisk the starter and water together with a fork. Add the flours and salt. Combine to form a rough dough, then finish mixing by hand to fully incorporate the flour. Cover with a damp towel and let rest for 30 minutes. Meanwhile, replenish your starter with fresh flour and water, and store according to preference. Add the fillings
- After the dough has rested, add the jalapeños, cheddar, and chives to the bowl. Gently knead the fillings into the dough, about 1 minute. Bulk rise
- Cover the dough with a damp towel and let rise at room temperature until double in size. This will take about 8 to 10 hours at 70°F (21°C). Shape
- Coax the dough onto a lightly floured work surface. Shape it into a round or oval and let rest for 5 to 10 minutes. Line an 8-inch (20-cm) bowl or 10-inch (24-cm) oval proofing basket with a towel and dust with flour. Cup the dough and gently tighten according to your desired shape. Place into your proofing vessel, seam side up. Second rise
- Cover the dough and let rest until puffy but not fully risen, about 30 minutes to 1 hour.
- Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot. Score
- Place the parchment over the dough and invert the proofing vessel to release. Sprinkle the dough with flour and rub gently to coat. Using the tip of a small serrated knife or a razor blade, choose one of the scoring patterns. Use the parchment to transfer the dough into the baking pot. Bake
- Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Lift the loaf out of the pot, and finish baking directly on the oven rack for the last 10 minutes. Transfer to a wire rack and cool for 1 hour before slicing.
- This loaf will stay fresh up to 1 to 2 days, stored at room temperature in a plastic bag.