Mini Jalapeno Cheddar Sourdough Loaves

Serves 6

150 mins prep

48 mins cook

480 mins Fermenting time

678 mins total

Making mini jalapeño cheddar loaves is a wonderful way to enjoy sourdough bread in a unique way. These are small, sharable sized breads filled with jalapenos and sharp cheddar. These make perfect gifts or perfect soup bowls for some extra flavor!

2 servings

33 ⅓ gramsbubbly, active sourdough starter

233 ⅓ gramswater

333 ⅓ gramsall-purpose flour

6 gramssalt

4 ozsliced jalapenos, drained one standard sized jar

2 ⅔ ozshredded sharp cheddar cheese

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In the morning, feed your sourdough starter

In the afternoon, when your starter has peaked, assemble your dough.

Dough Assembly

In a large mixing bowl, whisk together your sourdough starter and water until the starter has dissolved and turns into a milky liquid.

Add the flour and salt and mix together until a shaggy dough forms. Cover and let rest for 45 minutes.

While your dough is resting, drain your jalapenos, pat dry, and shred your cheddar cheese.

After resting, add your jalapenos and cheese directly into the bowl. Wet your fingers and pull one side of dough up and towards the middle, folding over the inclusions. Rotate the bowl and repeat until a semi - smooth ball has formed.

Cover and let rest for 30 minutes - 1 hour. Perform 2 - 4 more stretch and folds every 30 minutes to 1 hour apart until all the inclusions are dispersed evenly throughout and the dough looks strong and smooth.

Cover with a damp tea towel or bowl cover and let rest on the counter overnight. About 8-10 hours.

The next morning

In the morning, your dough should have doubled in size. Turn over onto a lightly floured work space. Separate the dough into 6 equal pieces (280 – 300 grams each).

Shape each piece like you would a regular round artisan loaf, only this one is smaller.

Place seam-side up into a proofing basket and place all 6 baskets onto a baking sheet for easier transferring. Cover with plastic wrap and place the whole tray of dough into your fridge for 2 hours or up to 3 days.

Baking

When you're ready to bake, preheat the oven to 450 degrees.

Turn lo the loaves over onto a large piece of parchment paper, score the dough as you would a normal size loaf and place them onto a baking sheet.

Place an oven-safe shallow dish (I use my cast iron skillet) on the bottom rack of the oven. Pour boiling water in the dish and close the oven immediately to trap in the steam.

Bake for 18 minutes with steam, then remove the dish with water and bake for an additional 18-20 minutes until golden and crispy.

Let cool for 30 minutes before slicing and enjoy!