Sage Jalapeno Cheddar Sourdough Loaf

DifficultyAdvanced

Combine sourdough tang, with sharp cheddar cheese, undertones of sage, and then kickup the volume on the heat....you have this recipe.

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Sage Jalapenos Cheddar Sourdough Loaf Cover Image
Yields1 Serving
Levain
 15 g Sourdough Starter
 30 g Whole Wheat Flour
 30 g Water
Autolyse
 255 g Bread Flour
 260 g Water
Flavor Ingredients
 9 g Salt
 30 g Extra Virgin Olive Oil
 1 tbsp Fresh sage Chopped finely
 ¼ cup Jalapenos choppedfeel free to adjust the quantity to achieve desired heat level
 ¾ cup Extra Sharp Cheddar cheese cut into 1 centimeter cubes (roughly)
Garnish
 1 Whole Sage Leaf
 Slices jalapenos
1

Build your levain and allow it to mature (double in size). This typically takes about 4-5 hours at 78 degrees F. Colder temps will increase the length of time it takes your levain to mature. During winter months it often takes mine over 12 hours.

2

Once your levain is near or at doubled in size create your autolyse.

Mix 255 g flour with 260 g of water

Allow your autolyse to rest for 30-90 minutes.

3

Add Levain to autolyse using the stretch and fold method. I suggest performing a minimum of 16 stretch and folds.

4

Allow to rest for 30 min

5

Sprinkle the salt over your dough and perform 16 more stretches and folds to combine the salt into the dough

6

Allow to rest for 30 minutes

7

Laminate the dough.

While the dough is fully stretched out drizzle on the olive oil.

Then sprinkle on the
1. Sage
2. Jalapenos
3. Cheddar

Carefully fold up your lamination using the thirds method.

At this point your dough will be messy. Olive oil will be running, cheddar will be escaping, etc etc. Do not fret. Do your best to hold it all in.

8

Allow the dough to rest for 60 minutes

9

Perform First Coil Pull.

A this time you can "shove" some of the ingredients that escaped back into the dough

10

Allow the dough to rest for 60 minutes

11

Perform 2nd Coil Pull

12

Allow the dough to rest for 60 minutes

13

Perform 3rd Coil pull

14

Allow the dough to rest for 90 minutes

15

Shape your dough.

Placing the whole Sage leaf in the middle of your banneton and adorned with jalapenos slices around it.

Place the dough into the banneton

16

Cold retard for 16-24 hours

17

Heat oven for 60 minutes at 500 degrees

18

Remove dough from the fridge and place on rice floured parchment paper.

NOTE: I do not make any designs or cuts in my sage jalapenos cheddar sourdough loaf. In fact I rather enjoy allowing the baking process to shape this loaf. Each loaf is unique and a mystery.

19

Bake in a dark cast iron pot for 40 minutes.

If you are using an enameled cast iron pot or baking in glass your cooking will be longer and you may need to uncover your pot to achieve the desired crispness in your loaf.

CategoryCooking Method

Ingredients

Levain
 15 g Sourdough Starter
 30 g Whole Wheat Flour
 30 g Water
Autolyse
 255 g Bread Flour
 260 g Water
Flavor Ingredients
 9 g Salt
 30 g Extra Virgin Olive Oil
 1 tbsp Fresh sage Chopped finely
 ¼ cup Jalapenos choppedfeel free to adjust the quantity to achieve desired heat level
 ¾ cup Extra Sharp Cheddar cheese cut into 1 centimeter cubes (roughly)
Garnish
 1 Whole Sage Leaf
 Slices jalapenos

Directions

1

Build your levain and allow it to mature (double in size). This typically takes about 4-5 hours at 78 degrees F. Colder temps will increase the length of time it takes your levain to mature. During winter months it often takes mine over 12 hours.

2

Once your levain is near or at doubled in size create your autolyse.

Mix 255 g flour with 260 g of water

Allow your autolyse to rest for 30-90 minutes.

3

Add Levain to autolyse using the stretch and fold method. I suggest performing a minimum of 16 stretch and folds.

4

Allow to rest for 30 min

5

Sprinkle the salt over your dough and perform 16 more stretches and folds to combine the salt into the dough

6

Allow to rest for 30 minutes

7

Laminate the dough.

While the dough is fully stretched out drizzle on the olive oil.

Then sprinkle on the
1. Sage
2. Jalapenos
3. Cheddar

Carefully fold up your lamination using the thirds method.

At this point your dough will be messy. Olive oil will be running, cheddar will be escaping, etc etc. Do not fret. Do your best to hold it all in.

8

Allow the dough to rest for 60 minutes

9

Perform First Coil Pull.

A this time you can "shove" some of the ingredients that escaped back into the dough

10

Allow the dough to rest for 60 minutes

11

Perform 2nd Coil Pull

12

Allow the dough to rest for 60 minutes

13

Perform 3rd Coil pull

14

Allow the dough to rest for 90 minutes

15

Shape your dough.

Placing the whole Sage leaf in the middle of your banneton and adorned with jalapenos slices around it.

Place the dough into the banneton

16

Cold retard for 16-24 hours

17

Heat oven for 60 minutes at 500 degrees

18

Remove dough from the fridge and place on rice floured parchment paper.

NOTE: I do not make any designs or cuts in my sage jalapenos cheddar sourdough loaf. In fact I rather enjoy allowing the baking process to shape this loaf. Each loaf is unique and a mystery.

19

Bake in a dark cast iron pot for 40 minutes.

If you are using an enameled cast iron pot or baking in glass your cooking will be longer and you may need to uncover your pot to achieve the desired crispness in your loaf.

Sage Jalapeno Cheddar Sourdough Loaf
IngredientsDirections

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