Hot Honey, Cheddar, and Jalapeño Soft Sourdough Sandwich Bread
Servings: 1 loaf
This soft sourdough bread features hot honey, cheddar, and jalapeños, creating a flavorful loaf with a perfect balance of heat and sweetness.
Print Recipe
Equipment
- 1 Medium/Large bowl
- 2 Bread Pans or 1 pan and a sheet of foil
- 1 Bread Lame or sharp knife for scoring
Ingredients
- 150 g Active sourdough starter
- 335 g Warm Filtered water 80 degrees F.
- 30 g Hot (spicy) honey
- 20 g Avocado oil
- 450 g Unbleached bread flour
- 50 g Rye flour Optional- Can use all 500g Bread flour if you don't have rye
- 10 g Sea salt
- 65 g Finely shredded cheddar cheese divided
- 65 g Finely chopped jalapeños divided- Fresh or pickled work great
Instructions
- Mix the Dough: In a large bowl, mix 150 g active starter, 335g warm filtered water, 30g hot honey, and 20g avocado oil. Add the 450g unbleached bread flour and 50g of rye flour (or all 500g of unbleached flour) and 10g salt, mixing until fully combined. Cover and let the dough rest for 30 minutes to 1 hour.
- Stretch and folds: Perform 4 sets of stretch-and-folds every 30 minutes. During the 2nd set, gradually incorporate 50g of the shredded cheddar cheese and 50g chopped jalapeños by sprinkling a portion over the dough before each stretch-and-fold motion. Stretch, fold, add more cheese and jalapeños, and continue until they are evenly distributed in layers throughout the dough. Continue stretch and fold 3 and 4 gently trying not to rip the dough. The cheese and jalapenos should be inside the dough. Make sure to reserve about 15g cheese and 15g jalapenos for the top of your loaf later on!
- Bulk Fermentation: Cover the bowl and let the dough rise in a warm spot until it has doubled in size. It should be bubbly and jiggly when gently shaken. Bulk Fermentation times depend on dough temperature, here is a guideline to help you. Bulk fermentation time estimates:80°F → ~4–6 hours75°F → ~6–8 hours70°F → ~10–12 hours
- Shape and Proof: Shape the dough into a loaf and place it into a greased bread pan. Cover and proof in a warm spot for 2-4 hours or overnight in the refrigerator. Before baking, I make sure it has puffed up and filled the pan.
- Score and Top: Preheat your oven to 400°F. Before baking, spray some water on top of the dough, score the dough, and sprinkle additional 15g jalapeños and 15g cheddar cheese on top.
- Bake: Cover the bread pan with tented greased foil or an inverted bread pan and bake for 35 minutes. Uncover, reduce the temperature to 375°F, and bake for an additional 15 minutes.
- Cool and Enjoy: Remove the bread from the pan immediately after baking to prevent sogginess. Let cool, slice, and enjoy!
Video
Notes
I make sure to use small or finely chopped cheese and jalapeno here, I find it mixes better and keeps out any large air bubbles in the dough.
I attached a video for visual learners!
