Ingredients
Scale
- 1 cup sharp cheddar cheese, cut into 1/4 inch cubes
- 2–3 fresh jalapenos, de-seeded and diced
- 1 tablespoon all-purpose flour (for coating)
- 1 prepared sourdough dough (ready for lamination or final folds)
- 1 teaspoon dried oregano (optional)
Instructions
- Step 1: Prepare the Inclusions. Wash and dice your jalapenos, removing the seeds if you prefer a milder heat. Cut your sharp cheddar into small, uniform cubes. In a small bowl, toss the cheese and peppers with a tablespoon of flour; this helps the inclusions stick to the dough and prevents them from sinking or clumping.
- Step 2: Laminate the Dough. Gently stretch your fermented sourdough dough out into a large rectangle on a lightly misted surface. Be careful not to tear the dough. This “lamination” process creates a large surface area for your ingredients, ensuring every slice of bread has plenty of cheese and spice.
- Step 3: Distribute the Ingredients. Evenly sprinkle your flour-coated cheddar cubes and diced jalapenos across the surface of the stretched dough. If you are using dried oregano or red pepper flakes for extra zest, sprinkle them on now. Make sure to leave a small border around the edges to help with sealing.
- Step 4: Fold and Shape. Fold the dough into thirds like a letter, then roll it up tightly from the bottom. This creates layers of inclusions throughout the loaf. Gently shape the dough into a boule or batard, being careful not to let any sharp cheese cubes poke through the outer skin of the dough.
- Step 5: Final Proof and Bake. Place the shaped dough into a proofing basket and let it rest according to your standard sourdough recipe (usually a cold overnight proof). When ready, score the top and bake at 450°F (230°C) in a Dutch oven for 20 minutes with the lid on, then 20-25 minutes with the lid off until the cheese is bubbling and the crust is golden brown.
- Cook Time: 65 minutes