Jalapeño Cheddar Bacon Sourdough Bread

If you’re looking to spice things up, this Jalapeño Cheddar Bacon Sourdough Loaf is the way to go. Spicy jalapeños, sharp cheddar cheese, and crispy bacon all stuffed into an artisan sourdough loaf. It doesn’t get better than that!

When to add mix-ins to jalapeño cheddar bacon sourdough bread

You can add inclusions during the stretch and fold phase or during shaping. If I make the loaf during the day, I will add the mix-ins about 2 hours before shaping with a gentle stretch and fold. If I make the loaf overnight, I don’t like to leave the bacon and cheese at room temperature for that long, so I will add them during shaping.

Stretch and folds allow the mix-ins to disperse evenly in the dough, which is why that is my preferred method. To add the mix-ins before shaping, gently pull the dough into a chubby rectangle and add the mix-ins on top. Fold the bottom two-thirds of the dough on itself and again sprinkle more of the mix-ins on the top layer of the fold. Fold the top third over it and add one more layer of mix-ins on top. Roll up the dough like a cinnamon roll, and using cupped hands, shape the dough into a ball or oval shape, depending on which basket shape you use. Tearing can sometimes happen with the extra add-ins, so be gentle with the dough, and when it starts tearing, stop and put it in the basket. If you want jalapeños and cheddar on the crust, like shown in my photos, add a few jalapeños and cheese to the top of the shaped dough before flipping it into the proofing basket.

Can I use fresh jalapenos in sourdough bread?

Absolutely! It is entirely up to you if you want to use fresh or pickled jalapenos. I personally prefer pickled jalapenos because they are already sliced, making it easier, and they pack a little more heat, in my opinion.

Jalapeño Cheddar & Bacon Sourdough Bread Ingredients

• Bread Flour – Flour with a higher protein content, like bread flour, is ideal for sourdough bread. Sourdough bread is a higher hydration dough so it needs a flour that is efficient at absorbing water, like bread flour. You can also use unbleached all-purpose flour, but I recommend reducing the water by 25 grams.
• Active Sourdough Starter – An active sourdough starter refers to starter that was recently fed and is bubbly and doubled in size.
• Water – Despite what many people say about only being able to use filtered water, I’ve always used tap water with no issues.
• Salt – Any type of salt will work.
• Cheese – I like to do a mix of cheddar and jalapeño pepper jack. See notes below.
• Jalapeños – Fresh or pickled both work (I prefer pickled).
• Bacon – Bake your own or use a bag of real bacon bits. You can also omit the bacon if you prefer.

Cheese selection

When it comes to cheese, you really can’t go wrong with sharp cheddar; it pairs so well with jalapeño. If you want a little extra spice, try adding in some jalapeño pepper jack too. I know that might not be a common cheese at some grocery stores, but I found mine at my local Kroger.

As for cubes of cheese versus shredded cheese, it’s totally up to you on which to use. I often go for shredded cheese because it is more evenly dispersed throughout my bread. Sometimes I use thick-cut, pre-shredded cheese from Tillamook or Private Selection, and sometimes I shred my own. On the other hand, chunks of cheese give you bursts of cheese throughout the loaf. Even better, you can do a mix of chunks and shredded to add variety.

Picking jalapeños

You can use either pickled jalapeños or fresh; it’s entirely up to you. I have found the pickled jalapeños to be more flavorful and spicy, which is why I prefer the jar to fresh. Plus, it’s more convenient. When using the jar of jalapeños, try to remove any excess moisture by dabbing them dry with a paper towel before adding them to the dough.

Sample Baking Schedule for Jalapeño Cheddar Bacon Sourdough Bread

This schedule is based on rough estimates. The temperature of your dough, kitchen, humidity, and strength of starter will all impact the times, so while this will give you an estimate, it is best to look at the signs the dough is ready to move on. You are looking for about a 75% rise.

There is flexibility in this schedule to make it work for you. If you prefer to let the dough sit overnight, just feed your starter in the morning and mix up your dough later in the evening.

Steps	Time
Feed sourdough starter 1:3:3 ratio (i.e. 10 g starter: 30 g flour: 30 g water)	10 pm
Mix dough	7:00 am
Stretch & folds	7:30 am-8 am
Add in jalapenos, cheddar & bacon	5pm
Shape	~7 pm
Final proofing in fridge	7pm-8am
Bake	8am

How Temperature Impacts Sourdough

Temperature is very important when it comes to sourdough and fermentation. If your house is cooler than 68F, the dough will have a hard time rising. If your house is cold,Placing the dough in a draft-free area like a turned off oven or microwave may help. You could also try placing near a heating vent.

If your house is above 75F, I wouldn’t recommend leaving the dough overnight, as it is more likely to overproof. You can try using cold water to help cool down the dough and stick to a shorter timeline like 8 hours as that may help it from getting too warm.

How To Make Jalapeno Cheddar Sourdough Bread

FEED SOURDOUGH STARTER

The first step to making bread is to feed your sourdough starter. The temperature of your house, activity level of your starter, and how much you feed the starter will all impact how quickly your starter rises. A 1:1:1 ratio meaning 1 part starter: 1 part flour: 1 part water will rise in about 4-6 hours. Whereas a 1:5:5 ratio meaning 1 part starter: 5 part flour: 5 part water will rise in about 12 hours. Feed based on the timing you want to make bread. Once the starter doubles or exceeds its size and becomes bubbly, it is ready for use. If you can’t use the starter while it is at peak, place it in the fridge until you are ready.

MIX INGREDIENTS

Mix together the flour, water, salt, and starter together with a danish dough whisk spoon, or hands until incorporated. The dough will look shaggy at this point. Cover bowl with a lid or dinner plate and let it sit for 30 minutes.

STRETCH AND FOLD

Stretching the dough helps build strength and aerates the dough. Typically, I aim for 3-4 sets in my traditional recipe but with this simplified version I aim for 2. If you do 2 sets, wait 20-30 minutes in between the sets to let the dough relax. You can also do more sets if you have time. Cover the dough in between sets.

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 itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Add mix-ins

About 2 hours before shaping the dough, add in the cheese, jalapeños, and cooked bacon. Once all the mix-ins are added to the dough, gently incorporate them by performing a set of stretch and folds.

FIRST RISE

Let the dough sit on the counter covered, about 10-14 hours (depending on the temperature) until the dough has risen about 75%, not completely doubled. The dough should be aerated with bubbles showing on the sides and bottom of the dough and jiggle when the bowl is shook. If it does not show these signs continue to let the dough sit, preferably in a warm spot to finish bulk fermentation.

If the dough is very pillowy, sticky, and deflates when working with it, it is overproofed. At this point you can try to bake it, if it will hold some shape. Personally my favorite thing to do with overproofed dough is to make focaccia. Put it in an oiled 9×13 pan with more oil on top and add seasoning and cheese. Dimple the dough and bake at 425F for 25-30 minutes.

SHAPE DOUGH

The goal of shaping is to create a taut, outer skin on the dough. The skin creates tension, helping the dough to hold its shape when baked, which translates to a good rise and a crispy crust.

Shaping instructions:

1. Dump the dough on an unfloured surface and gently spread the dough into a chubby rectangle.
2. Gently pull the bottom of the dough up, creating tension on the surface of the dough, and bring the dough on top of itself about halfway.
3. Fold one side of the dough up and over, bringing it two-thirds of the way onto the dough.
4. Fold the other side of the dough on top.
5. Starting on one side roll the dough on top of itself into a ball shape bringing the smooth side on top.
6. Take your hands in cupping shape and rotate the dough counter-clockwise towards you to get a smooth surface on top of the dough.
7. Add jalapenos and cheese to the top of the dough if you want.
8. Using a bench scraper, or your hands, flip the dough upside down into a banneton basket lightly floured with rice flour or well floured with all purpose. If you do not have a banneton, line a 9-10″ bowl with a floured tea towel and use that instead.
9. Cover the basket with something to keep the moisture in. Optional: pinch the seams together once the dough is in the basket to solidify the taut skin on the surface and tighten the ball.
10. To make an oval shape vs round on step 5 instead of one roll into a ball, roll the dough up like a cinnamon roll. Pinch the sides to seal them and then use your hands to gently pull the dough towards yourself to smooth the surface.

SECOND PROOF

Place dough in the fridge covered for the final proof. The fridge slows down fermentation which allows your dough to sit for longer periods of time. You can bake anytime after the two hour mark or after. Ideally, within 48 hours of placing it in the fridge. Longer fermentation times will make for a more sour loaf.

SCORING

Preheat the oven with the dutch oven to 450F once the dough is ready. Flip the dough onto a bread sling or parchment paper and score the dough. Hold the blade at a slight angle and quickly slice the bread about 1/2 inch deep. This can be one line or multiple depending on your preferences. For more intricate designs hold the blade at 90 degrees and make shallow cuts.

BAKING

Bake the loaf at 450F in a dutch oven. Begin with the lid on for 20 minutes followed by an extra 15-20 minutes with the lid off. The loaf should sound hollow when you tap on the bottom. That is how you know it is baked through. Once done baking, remove from the dutch oven and place onto a cooling rack to cool.

Storing Jalapeno Cheddar Sourdough Bread

Store a whole loaf, or a side that can be placed cut side down with only the crust exposed, on the counter up to 2 days with just a tea towel over it. If the inside of the loaf is exposed I store it in a bread box or in a ziplock bag.

Sourdough will not hold its crunch for extended periods of time but can be revived in the oven or toaster. To refresh a loaf, preheat the oven to 400F. Run the loaf quickly under water and then place in the oven for 10-15 minutes until the crust is crispy again.

Sourdough bread also freezes really well. To freeze a loaf, either place the whole or half a loaf into a freezer safe bag or preslice the loaf and place parchment paper in between each slice before placing in a freezer bag.

To thaw, place the loaf on the counter for several hours in the ziplock bag. If you are in a time crunch I’ve used the defrost feature in the microwave to thaw my loaf. Once thawed, use the same refresh instructions as listed above. For individual slices, pulled from the freezer, pop it in the toaster.

Does Jalapeno Cheddar Bacon Sourdough Bread need refrigerated?

If you add bacon to the bread the USDA recommends refrigerating. However I personally don’t as long as we are going to eat in 2 days or less and we have never had any issues with getting sick. I recommend doing whatever you are comfortable with.

Ingredients

• 50 grams (1/4 cup) sourdough starter, doubled in size and bubbly
• 500 grams (3 1/4 cups) bread flour
• 350 grams (1 1/2 cups) water
• 10 grams (1/2 Tbsp) salt
• 170 grams (1 1/2 cups) shredded cheddar cheese
• 12 oz package bacon, cooked
• 70 grams (1/2 cup) pickled jalapenos