Sourdough Cheddar and Jalapeño Pan Loaf

Sourdough Cheddar and Jalapeño Pan Loaf ingredients

• 100 g active sourdough starter
• 250 g warm water (90-95°F)
• 400 g bread flour
• 8 g fine sea salt
• 150 g sharp cheddar cheese, diced small
• 50 g pickled jalapeños, drained and diced

How to make Sourdough Cheddar and Jalapeño Pan Loaf

1. In a large bowl, combine 100g active sourdough starter and 250g warm water, stirring until the starter is mostly dissolved and evenly distributed.
2. Add 400g bread flour to the wet ingredients and mix with a spoon or your hands until a shaggy dough forms, ensuring all the flour is hydrated. Do not add the salt or inclusions yet.
3. Cover the bowl and let the dough rest for 30 minutes at room temperature for the autolyse, allowing the flour to fully absorb the liquid and gluten development to begin.
4. After the autolyse, sprinkle 8g fine sea salt over the dough. Incorporate the salt by gently folding and squeezing the dough for 2-3 minutes until it feels more cohesive and the salt is evenly distributed.
5. Now, gently fold in 150g diced sharp cheddar cheese and 50g diced pickled jalapeños. Be careful not to tear the dough too much, aiming for even distribution of the inclusions.
6. Cover the bowl and begin the bulk fermentation. Over the next 3-4 hours at room temperature, perform a series of 3-4 stretch and folds at 30-45 minute intervals. The dough should become stronger, gassier, and increase in volume by about 25-30%.
7. After bulk fermentation, gently turn the dough out onto a lightly floured surface. Gently shape the dough into a rustic log that fits the length of your loaf pan. Avoid excessive handling to maintain the gas developed during fermentation.
8. Place the shaped dough seam-side down into a lightly greased 9x5 inch loaf pan. Cover the pan loosely with plastic wrap or a proofing bag and refrigerate for 18-24 hours for a slow cold proof. This enhances flavor and makes the final bake more controlled.
9. The next day, remove the loaf pan from the refrigerator and let it sit at room temperature for 1-2 hours while your oven preheats. It should look slightly expanded and feel a bit softer.
10. Preheat your oven to 425°F (220°C). Place the loaf pan into the preheated oven and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F (190°C).
11. Continue baking for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches 200-205°F (93-96°C).
12. Remove the loaf from the oven and immediately turn it out onto a wire rack to cool completely for at least 1.5-2 hours before slicing. This resting period is essential for the crumb to set and the cheese to firm up properly.

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