No Knead Jalapeño Cheddar Sourdough Bread

5 from 1 vote

No Knead Jalapeño Cheddar Sourdough Bread

This easy, no-knead jalapeño cheddar sourdough bread uses the same proven one-day dough as my viral no-knead sourdough, with sharp cheddar and jalapeños layered in during shaping for a tall, airy loaf with flavor in every slice. No kneading, no cold proof, and no complicated folding schedules.

Prep Time15

Cook Time50

Resting Time9

Total Time10 5

Course: Bread

Cuisine: European

Servings: servings

Calories: 330kcal

Author: Jeri Walker

Equipment

Dutch oven (5-7 quart)
Large mixing bowl
Bread basket or banneton
Parchment paper
Sharp knife or bread lame
Kitchen scale

Ingredients

Starter Build (Night Before)

25 grams mature sourdough starter (about 2 tablespoons)
75 grams unbleached bread flour or all-purpose flour (½ cup + 1 teaspoon)
75 grams water (90°F) (⅓ cup)

For the Dough

100 grams ripe sourdough starter (heaping ⅓ cup)
300 grams filtered water (90°F) (1¼ cups + 1 tablespoon)
500 grams bread flour or unbleached all-purpose flour (3½ cups + ½ teaspoon)
10 grams sea salt (2⅛ teaspoons)

Jalapeño Cheddar Add-Ins

150-170 grams sharp cheddar cheese, freshly grated (¾-1 cup)
1-2 medium fresh jalapeños, finely diced and patted very dry (¼-½ cup)

Instructions

The evening before, combine 25g of starter, 75g of flour, and 75g of warm water (90°F) in a clean jar. Mix until no dry flour remains. Cover loosely and let rest at room temperature for 8-12 hours, until doubled and bubbly.
The next morning, combine 100g of ripe starter with 300g of warm water in a large mixing bowl. Stir until the starter is mostly dissolved. Add 500g of flour and 10g of salt. Mix until a shaggy dough forms, then use your hands to bring it together into a sticky ball. The dough will be sticky - this is normal.
Cover the bowl with plastic wrap and place it in the oven with just the light on. Let rise for 5-6 hours, until noticeably puffy and doubled in size.
Lightly flour your counter and turn the dough out smooth-side down. Gently stretch it into a rough rectangle, about 10 x 14 inches, keeping the dough airy. DO NOT press flat.
Sprinkle an even layer of cheddar and jalapeños over the surface, leaving a 1-inch border around the outside. Fold the bottom third of the dough up toward the center and sprinkle with more cheese and jalapeños. Fold the top third down over everything and sprinkle with the remaining cheese and jalapeños.
Roll the dough from the short end into a log. Pinch the seam closed, flip seam-side down, and use cupped hands to gently pull and rotate the dough quarter turns until the surface feels smooth and tight.
Place the dough seam-side up into a well-floured proofing basket. Dust lightly with flour, cover loosely, and return to the oven with the light on for 2-3 hours, until nearly doubled and puffy.
Remove the dough from the oven and preheat the oven to 450°F. DO NOT preheat the Dutch oven.
Turn the dough onto a sheet of parchment paper so the seam is on the bottom. Score the top about ½ inch deep with a sharp knife or bread lame.
Using the parchment corners, lower the dough into the Dutch oven. Cover with the lid and reduce the oven temperature to 425°F. Bake covered for 40 minutes, then remove the lid and bake an additional 5-10 minutes until deep golden brown. The internal temperature should reach 190-205°F.
Remove the bread and cool completely on a wire rack for at least 2 hours before slicing. Enjoy!
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Video

Notes

Pat the jalapeños very dry to avoid excess moisture in the dough.
If your kitchen runs cool, fermentation times may be slightly longer.
Store at room temperature in a paper bag for up to 3 days.
Slice and freeze in an airtight container for up to 3 months.

Nutrition