Sourdough Jalapeno Cheddar Artisan Loaf | No Knead

This crusty artisan loaf has spicy jalapeños and sharp cheddar cheese making for a sourdough loaf that is out of this world in flavor! I will say this sourdough jalapeno cheddar artisan loaf is one of our favorites!

I have been making homemade bread with sourdough for nearly 15 years now and am always looking for new ways to make my sourdough bread recipes.

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There are so many add ins you can use in your sourdough artisan bread, however jalapeño cheddar has to be my all time favorite.

If you are brand new to sourdough, you will need to make your own sourdough starter

Once you make a sourdough starter, browse my many sourdough recipes

What is an active sourdough starter?

An active starter is one that has been fed within the last 24 hours. It should be bubbly and active looking. This is the stage of a starter that will rise dough.

What is Sourdough Discard?

Sourdough starter discard is starter that is hungry and has not been fed recently. It will have a liquid on top and an acetone odor.

Why I love this recipe for Jalapeño Cheddar Sourdough Bread

This is a sourdough artisan loaf that is bursting with spicy and salty flavor!

A recipe that is easy to make with basic ingredients.

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For the whole grain/freshly milled portion I use this Grain Mill

To shape the loaf you will need a Proofing Basket

A scoring tool or Lame comes in handy for scoring the loaf before baking

I find that a Danish Dough Whisk is the best option for mixing the dough

When you bake the loaf, a Dutch Oven comes in very handy for holding in the steam

If you choose to weigh the ingredients, you will need a Kitchen Scale

What you will need to make this jalapeno sourdough cheddar loaf

Flour

You can use all purpose flour, bread flour, or whole wheat flour.

If using all freshly milled flour, I suggest using hard white wheat for a lighter loaf.

Sourdough Starter

Use active sourdough starter for this recipe for best results.

Water

If your house is particularly cool, you can start with warm water. Make sure to not warm over 95 degrees F.

Salt

Jalapeño Peppers

You can use fresh jalapeños or canned picked peppers. Either works great.

Sharp Cheddar Cheese

For exact ingredient amounts, see recipe card below

Step-by-step instructions for making Sourdough Jalapeño Cheddar Artisan Bread

Mix the dough

In a large mixing bowl, add the water and sourdough starter. Mix until combined.

Add the flour and salt. Mix until just combined and shaggy.

Autolyse

Cover with plastic wrap and let dough rest for 30 minutes.

Stretch and Folds

To stretch and fold the dough, lift one corner of the dough up and over into the center of the dough.

Continue doing this around the bowl until you reach where you started.

You will want to perform 3 stretch and folds 30 minutes apart before adding the peppers and cheese.

Last stretch and fold and add-ins

On the last set of stretch and folds, add a quarter of the add ins to the dough and do one stretch and fold.

For each stretch and fold after, add another quarter amount of the add ins.

If needed, you can continue stretching and folding to ensure all the add ins are mixed in evenly.

Bulk Fermentation/First Rise

Cover the bowl with plastic wrap and let the dough rise for 4-5 hours at room temperature.

If your kitchen temperature is quite cool, let dough rise in a warm place in your home.

You want your dough to be airy and have feel pillowy when pressed with your finger.

Shape your dough

Turn your dough onto a lightly floured surface.

Start pulling each corner into the center of the dough all the way around the bread dough.

Turn the dough over and drag it against the surface to build surface tension.

Prepare a banneton basket by generously flouring it.

You can also add a tea towel or linen towel to the basket and flour it.

Turn the dough over and put in banneton basket seam side up.

Stitch the seam closed as much as possible.

NOTE: IT IS BETTER TO OVER FLOUR THAN UNDER FLOUR

Second Rise

Cover and place in the fridge for at least 4-6 hours before baking or for up to a week.

Alternatively, you can leave on counter for 1-2 hours and bake.

Bake the jalapeno cheddar sourdough loaf

Preheat the oven to 450 degrees F with the Dutch oven inside.

Once preheated, carefully remove the Dutch oven.

Flip the dough onto a piece of parchment paper.

Score the top of the dough with a sharp knife or lame in any design you choose.

Carefully add into the Dutch oven and add the lid.

Bake with lid on for 20 minutes.

Remove the lid and continue to bake for 15 minutes or until golden brown.

Let bread cool on a wire rack or cooling rack completely before slicing.

Storage Tips

Store cooled bread in a plastic bag on the counter for 3-5 days.

Bread can be frozen in freezer safe bag for up to 3 months.