{"id":7051478,"date":"2026-08-30T03:27:19","date_gmt":"2026-08-30T03:27:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/cheddar-jalapeno-sourdough-bread-breadtopia\/"},"modified":"2026-08-30T03:27:19","modified_gmt":"2026-08-30T03:27:19","slug":"cheddar-jalapeno-sourdough-bread-breadtopia","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7051478","title":{"rendered":"Cheddar Jalape\u00f1o Sourdough Bread – Breadtopia"},"content":{"rendered":"


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When it comes to bread with inclusions, this cheddar jalape\u00f1o sourdough is a favorite alongside our Olive Rosemary Bread<\/a>. Toasted and buttered, this cheese and pepper flavored bread is droolworthy. It goes well with savory stews and can be used for sandwiches too. The original post for this recipe is in the Breadtopia forum<\/a> from back in 2017 and finally here are full instructions on the blog.<\/p>\n

\"Loaf<\/a><\/p>\n

Relatively even crumb<\/p>\n<\/div>\n

When to Add Dough Inclusions<\/h3>\n

For the bread in these photos, I used an Ankarsrum mixer<\/a>, initially mixing the dough with the roller attachment, and then an hour later, folding in the cheddar and jalape\u00f1os with the dough hook.<\/p>\n

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\n\t\t\t\t\"Dough<\/a>\n\t\t\t<\/dt>\n
\n\t\t\t\tReady to mix\n\t\t\t\t<\/dd>\n<\/dl>\n
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\n\t\t\t\t\"Adding<\/a>\n\t\t\t<\/dt>\n
\n\t\t\t\tAdding cheese and jalape\u00f1os\n\t\t\t\t<\/dd>\n<\/dl>\n


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This is just one<\/em> of many ways<\/em> to add inclusions to a sourdough* dough. You can pick what works for your space, appliances, schedule, and crumb preference<\/strong>. Some options include:<\/p>\n

Everything mixed together at the start<\/strong>. I do this when my schedule demands I abandon the dough to develop on its own.<\/p>\n

About 1 hour<\/strong> after mixing <\/strong>to let the gluten develop a bit before introducing the bulky inclusions. This can be done with a mixer (dough hook), by hand, or if you have the work space, via lamination<\/a>. After laminating, one or more rounds of coil folding can reduce large bubbles in the dough if that is desired.<\/p>\n

At the end of the first rise<\/strong>. laminating makes the most sense to get as even a distribution of inclusions as possible, though they\u2019ll still be slightly swirled throughout the loaf. Some de-gassing happens in this method, so you may try a less extensive bulk fermentation and more extensive final proof to compensate.<\/p>\n

* These methods work with yeast leavening instead of sourdough when you use less yeast and aim for long rising times. If you have a short 2-3 hour process, I recommend you autolyse<\/a> or saltolyse<\/a> the dough for at least an hour, holding back 20 grams or so water to dissolve the yeast in later. After the dough has gained strength, add the water-yeast and inclusions.<\/p>\n

If you laminate the inclusions into the dough, you can expect a more wild crumb with some large holes like in the example below.<\/p>\n

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\n\t\t\t\t\"Laminated<\/a>\n\t\t\t<\/dt>\n<\/dl>\n
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\n\t\t\t\t\"Wild<\/a>\n\t\t\t<\/dt>\n<\/dl>\n


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Take a look at our recipe for Corn Cheddar Jalape\u00f1o Sourdough<\/a> if you would like to try a more complex cheddar and jalape\u00f1o adventure.<\/p>\n

\"sliced<\/a><\/p>\n

Red corn (left), yellow corn (right)<\/p>\n<\/div>\n

The Photo Gallery<\/strong> after the recipe offers step-by-step photos of the recipe process.<\/p>\n