Jai's Recipes

This recipe is a variation of the simple no knead bread. The jalapeno and cheddar impart a lot of flavor. The sourdough just takes it to the next level. Whilst you certainly don’t have to knead this bread, I’ve found that a little bit of kneading with your hands is actually easier to mix the ingredients and a lot faster! This a smaller recipe and will yield a smaller boule. If you have the sourdough starter sitting in the fridge for over a week, you will want to feed it and let it sit at room temperature for 3-4 hours.

Servings: 4. Makes 1 Loaf

PREP: 20 minutes COOK: 20 mins TOTAL:  5 hours

Ingredients

• 2 cups all purpose flour
• 1 tsp granulated sugar
• 1 tsp salt
• 1 cup water
• 1 tsp instant yeast
• 1/2 cup sourdough starter
• 1/2-1 jalapeno chopped.
• 1 cup shredded cheddar cheese
  

Instructions

1. Mix the Dough

1. In a large mixing bowl, combine warm water, yeast, and sugar. Stir and let sit for 5 minutes until slightly foamy. 
2. Mix 1/2 cup of the sourdough starter into the yeast mixture.
3. Add salt, then gradually stir in flour using a wooden spoon or spatula until a shaggy, sticky dough forms.
4. Lightly flour your hands and knead the dough just enough to bring it together—this should only take 30 seconds to 1 minute.
   
5. Incorporate chopped jalapenos and cheddar into the shaggy dough.
6. Gently stretch the dough and fold it from the edges toward the center, rotating 90 degrees each time. Repeat this 4-5 times to build structure. Let dough rest for 30 minutes
7. Repeat the stretching and rotating of the dough another 4-5 times.

2. First Rise (Bulk Fermentation)

1. Cover the bowl with a clean kitchen towel or plastic wrap.
2. Let the dough rise for 4 hours at room temperature.
   • If your kitchen is cold, place the bowl inside an oven with the oven light on to create a slightly warmer environment (~75°F/24°C).

3. Shape the Dough

1. Lightly flour a work surface and scrape the dough onto it.
2. Shape the dough into a round ball and place it on a piece of parchment paper.
3. Cover with a towel and let it rest for 1.5 hours for a second rise.

4. Preheat the Oven & Dutch Oven

1. 30 minutes before baking, preheat your oven to 450°F (232°C).
2. Place a Dutch oven (or heavy oven-safe pot with lid) inside to heat up for 15 minutes.

5. Score & Bake the Bread

1. Lightly dust the dough with flour and score the top using a sharp knife or bread lame (this helps control expansion).
2. Carefully lift the parchment paper and place the dough into the hot Dutch oven.
3. Cover with the lid and bake for 20 minutes.
4. Remove the lid and continue baking for 15-20 minutes until the crust is deep golden brown.

6. Cool & Serve

• Transfer the bread to a wire rack and let it cool for at least 30 minutes to 1 hour before slicing.
• Enjoy warm with butter, or use for sandwiches and dipping!
  

Notes: