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 can sub olive oil or cooled melted butter
- 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
- Finely shredded cheddar cheese to taste
- Finely chopped jalapeños to taste- 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 the shredded cheddar cheese and 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 cheese and jalapenos for the top of your loaf later on!
- Bulk Fermentation: Cover the bowl and let the dough rise until it has doubled in size. This typically takes 4–6 hours but may vary based on temperature and climate. The dough should be almost doubled in size, bubbly, and jiggly when ready.
- Shape and Proof: Shape the dough into a loaf and place it into a greased bread pan. Cover and proof for at least 2 hours at room temperature or overnight in the refrigerator. Before baking, I make sure it has puffed up a bit over the pan.
- Score and Top: Before baking, score the dough and sprinkle additional jalapeños and cheddar cheese on top.
- Bake: Preheat your oven to 400°F. Cover the bread pan with 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!
