Thank you for your excellent tutorial! I made this yesterday, it is fabulous! The loaf is almost gone already and my hubby asked when I'm making it again.
This worked like magic for my first ever inclusion loaf. I do use 50-60 grams of jarred jalapeños, however, instead of the fresh. It tasted DIVINE. Grant, you are so to-the-point and your voice is easy to listen to. You’re also down-to-earth with your well-loved oven and tea towels. Your recipes are all my go-tos. Thank you! ❤❤❤
Congratulations on your move to sunny Arizona! Love your recipes I was ready to stop my journey to sourdough bread, but I saw your post for corn bread and is all good now your instructions are so easy! Thanks
I also live in Tucson, Arizona! This is the best recipe for jalapeño and cheddar cheese bread! I have made this loaf a couple of times. I decided to bake it in a loaf pan today and it turned out to be a delicious sandwich loaf. I also baked a loaf of your roasted garlic and rosemary (minus the rosemary) in a loaf pan. Both loaves taste delicious! Thank you for the recipes!
I just purchased your ebook! I'm going to be doing your jalapeno-cheddar loaf this morning. This is my first bake this year (I've been low-carbing to drop some weight). I'm looking forward to the result! Thanks again!
Another great recipe! I made this this morning with some minor changes (subbed jalapeno for roasted corn; idea of corn came from your other video and baked at 500F for 20 minutes with dutch oven lid on and 450F for another 20 min with lid off). It was nice and soft inside with a nice lovely crust. So good! Thanks for sharing your recipe 👍
@@ede93 Nope it didn’t burn. I put 2 cubes of ice under the parchment paper when I put in the sourdough and put a cookie sheet at the very bottom of the oven. I’m not sure if these help but I haven’t had any issues with burning.
Hi! Thanks for this recipe. Now that you are in Arizona I am wondering what altitude you are at and if you are finding you need to alter your recipes and/or processes to deal with that. I'm at about 8,000 ft. and definitely have some challenges.
So I just did your recipe for second time but I did two loafs and used the round banneton didn't know how to fold for this so didn't come as nice as the loaf shape as in video. Any tips if I do again in the round banneton again?
Would you consider making a video on sourdough starter made from gluten free options? I have a friend who is allergic along with her young daughter and I would love to surprise them with some! Thank you for all your videos and help! My friend recommended you as the only one who's process gives consistent results :)
I use bottled jalapeños and my bread ends up sticky and gummy at the bottom. Should reduce the water from the dough? BTW, I have been using your SD bread recipes since I started baking. Love it! Thanks for sharing.
Hi, you could definitely try that, or just drain and pat the jalapeños dry before adding them to the dough. If you do this and you're still getting gummy bread, then it's another issue than the jalapeños. Hope this helps!
I love this recipe so much! The first time I made it by "accident," I had swapped out 50 grams of bread flour for whole wheat for my first time, on a whim (I think I saw you do it in a previous video) Then I came to TH-cam to check part of your great sourdough recipe, saw this was a new upload, watched it right away and just so happened to have one jalapeño and cubed up cheese already! And voila! Perfect timing, right in between my second and third stretch & fold!!! I've made it multiple times in the last two months, definitely a favorite! Question, though! My family is requesting an olive loaf for Easter. Could I use this recipe but swap jalapeño & cheese for olives!? If so, what kind of olives would you suggest?
I know this isn’t the right recipe/video for this question but I’ve also watched your tartine sourdough video and am going to try and replicate your shaping technique bc I’m struggling with that at the moment. Do you think adding the salt separately is necessary for the tartine bread or can I do it like you did for this video with the initial flour/water/levain mix?
It's unnecessary. Check out my other videos called "A Sourdough Masterclass for Home Bakers" or "Medium Hydration Sourdough Bread." Both of those videos show my preferred method for making sourdough where you mix the salt right in with the water and starter. I find it much easier and don't notice a big difference in the final bread.
The bottom of mine got burned how do I prevent that I followed the recipe to the letter. Everything else was great but bottom Was really hard and burned
In my experience, more starter does not equal more sour; it will just make your dough rise more quickly. If you want more sour, use a stiff starter, which is a levain with more flour than water, and more conducive to acetic acid bacteria (as opposed to more yogurty lactic acid bacteria). Depending on how you make your levain (stiff, 50/50, liquid) it may affect your wet/dry ratios. But for one loaf it most likely wouldn't.
I’ve made this recipe 3 times now and while it tastes great, the bread is dense and gummy in the middle. What am I doing wrong? I’m following all the directions and the rise and proof look great. I tried to bake longer but then the outside just started to burn with no significant change in the middle. I use an oven thermometer so I know my oven is accurate. Help 😢
I’ve found that mine is gummy when I cut it too soon. I know it’s the best warm.. but give it at least an hour after it comes out of the oven to cut it (:
Oh no! My timing is so off. Someone please help! Jalapeno cheddar sourdough bread recipe: I will be finished with stretch and folds around 8pm and then need to do bulk rise for 4-8 hours. Can I do this overnight in the fridge? Otherwise, I’ll need to get up between midnight and 4am! Is there a way to modify this step? Please help!!
Wow! I’m such a drama queen there! All turned out great! I sped things up by boiling a mug of water in the microwave then placing the dough next to it to create a warm environment. She liked it so much she doubled in size within 3 hours. At midnight I stuck that girl in the fridge! She slept well and the next day, I scored away and baked her toasty. She was delish!! Enjoyed it with a dinner of tomato tortellini soup with hot sausage! Yum!! Love this recipe Grant! Have made it about a dozen times now and my family loves it!! Thanks so much!
Made this yesterday. Friends and family loved it and offered to pay me if I would fix more for them! LOL. Before baking, I was concerned as the dough was a little sticky. That may be normal since it has the cheese in it or perhaps because it was raining here yesterday. Either way, it was fabulous. Thanks for the recipe. @@GrantBakes
You're my sourdough guru Grant. The videos before I found yours never helped. With your guidance, I make 2 great boules each bake. I learned in warmer weather, and my cooler kitchen has been a challenge. When you told us about your bulk fermentation time and your cool kitchen, I'm wondering what the temperature of your kitchen is? It may help me. Thank you. This bread looks amazing and delicious 😋
Have you even made two at the same time? One oval and one boule shape (because I got both with my basket order) ? The reason I ask is because it would be great to make 2 of these at the same time for a party. Maybe its a good video idea for ya?!?! 😉
If you only have one Dutch oven, do the second rise in the fridge overnight. Then take them out one at a time, score them, then pop it in the oven. After the first one is done, put the second one in~
@@siimpLeeD I was thinking more along the line of the whole process. Like making the dough's together and how to separate it when the time is right. Plus how to use the oval basket. lol
My wife asked me to feed her starter while she’s out of town. Somehow I’m here baking now. Thanks for keeping it simple.
I had zero questions…..that is a perfect tutorial 👏🏻
Thank you!
Thank you for your excellent tutorial! I made this yesterday, it is fabulous! The loaf is almost gone already and my hubby asked when I'm making it again.
This worked like magic for my first ever inclusion loaf. I do use 50-60 grams of jarred jalapeños, however, instead of the fresh. It tasted DIVINE. Grant, you are so to-the-point and your voice is easy to listen to. You’re also down-to-earth with your well-loved oven and tea towels. Your recipes are all my go-tos. Thank you! ❤❤❤
Thanks!
Thank you, for this recipe. I made this for my thanksgiving dinner, it was gone in the first 5 mins. It was soooo delish.
I woke up to -15 below zero here in Wasilla Alaska. This video in my inbox made my day. Enjoy Arizona Grant. Happy New Year
I drove through some cooooold temps and a lot of snow to get here haha. Thanks for following along, I hope you enjoy the recipe!
Love cheddar cheese! You make the inclusion process look easy! Thanks for the recipe!
Thanks, Susan! The cheddar was such a great inclusion. Fun to mix in.
Congratulations on your move to sunny Arizona! Love your recipes I was ready to stop my journey to sourdough bread, but I saw your post for corn bread and is all good now your instructions are so easy! Thanks
I also live in Tucson, Arizona! This is the best recipe for jalapeño and cheddar cheese bread! I have made this loaf a couple of times. I decided to bake it in a loaf pan today and it turned out to be a delicious sandwich loaf. I also baked a loaf of your roasted garlic and rosemary (minus the rosemary) in a loaf pan. Both loaves taste delicious! Thank you for the recipes!
I just purchased your ebook! I'm going to be doing your jalapeno-cheddar loaf this morning. This is my first bake this year (I've been low-carbing to drop some weight). I'm looking forward to the result! Thanks again!
somehow you do a lot of things from books incorrectly and still have great results, bravo
I just baked this bread today and it turned out fantastic!! Thank you for sharing this recipe along with the video!!
Nice sourdough and it’s my favorite addition to a sourdough. I like the way you cut the cheese in different sizes. Great loaf 👍
Yes, I like that technique for this recipe.
To the point and detailed 👏🏻 amazing tutorial and I may just get my prefect loaf yet!
Just started my bulk rise, i find that because of our woodstove it only takes around 3 hours! Excited to see the final results
Another great recipe! I made this this morning with some minor changes (subbed jalapeno for roasted corn; idea of corn came from your other video and baked at 500F for 20 minutes with dutch oven lid on and 450F for another 20 min with lid off). It was nice and soft inside with a nice lovely crust. So good! Thanks for sharing your recipe 👍
Does the bottom of your loaf burn? I dont know why mine does
@@ede93 Nope it didn’t burn. I put 2 cubes of ice under the parchment paper when I put in the sourdough and put a cookie sheet at the very bottom of the oven. I’m not sure if these help but I haven’t had any issues with burning.
This bread looks delicious , thank you and great to see you back Grant.
Glad to be back!
I can’t wait to try this recipe! Thank you for sharing!
That looks crazy delicious. I'm remaking my sour dough starter, so when I get it all ready for baking, I'm totally going to try this!
Good luck with the starter! Definitely give this a try if you can.
Love that you moved to Arizona! Welcome! And thank you for the delicious recipe ❤
Thank you! Glad to be here.
Thank you so much for sharing your recipe. I made it this morning and it is delicious!
Wonderful! Thanks for giving it a try.
Great job! Thanks for another killer recipe!
Thank you!
Ohh my friend looks good, Bravo, Thank you for sharing.
Thanks!
Hi! Thanks for this recipe. Now that you are in Arizona I am wondering what altitude you are at and if you are finding you need to alter your recipes and/or processes to deal with that. I'm at about 8,000 ft. and definitely have some challenges.
I’m also at a high altitude and found I needed more flour
Can this be freezed? Thank you so much Grant, for this recipe, 2nd time I've made it. It's sooo good!
Yum! Can this method be done with no knead bread?
Thank you so much for the recipe. Just finished making one. Can’t wait to cut into it.
I love your recipe. Thanks.
For the regular people who do not *weigh* their water, 300g of water = 300ml = 300 cubic centimeters = 10.1442 fluid ounces = *1.268 cups*
So I just did your recipe for second time but I did two loafs and used the round banneton didn't know how to fold for this so didn't come as nice as the loaf shape as in video. Any tips if I do again in the round banneton again?
Amazing recipe! First time making a loaf and it came out perfect!
Can we use this recipe to create a plain one ?
Making this today, so excited! I don’t have a banneton basket, any recommendations?
Do you HAVE to use the wheat flour?
Hey grant, where’d you get those cool oven safe gloves? I need to get me a pair of those!
Would you consider making a video on sourdough starter made from gluten free options? I have a friend who is allergic along with her young daughter and I would love to surprise them with some!
Thank you for all your videos and help! My friend recommended you as the only one who's process gives consistent results :)
I can look into that 😊 no promises, since I’ve never done that before, but I can give it a try.
I use bottled jalapeños and my bread ends up sticky and gummy at the bottom. Should reduce the water from the dough?
BTW, I have been using your SD bread recipes since I started baking. Love it! Thanks for sharing.
Hi, you could definitely try that, or just drain and pat the jalapeños dry before adding them to the dough. If you do this and you're still getting gummy bread, then it's another issue than the jalapeños. Hope this helps!
Amazing and perfect! I've just named my starter.. VESUVIUS!
Hi sir can we use only whole wheat flour instead of bread flour
Nice! Would you do the same process if you was to make hamburger buns with caramelized oinons?
Will definitely do this Wednesday and can wait 😊
Good luck tomorrow!
Looks delicious! When you feed it the night before, do you keep it in the refrigerator or on the counter?
Def on the counter so it can rise overnight~
Definitely making this Grant, 👍🏻
Oh My! That looks very tasty! 🤤🤤
I love this recipe so much! The first time I made it by "accident," I had swapped out 50 grams of bread flour for whole wheat for my first time, on a whim (I think I saw you do it in a previous video) Then I came to TH-cam to check part of your great sourdough recipe, saw this was a new upload, watched it right away and just so happened to have one jalapeño and cubed up cheese already! And voila! Perfect timing, right in between my second and third stretch & fold!!! I've made it multiple times in the last two months, definitely a favorite!
Question, though! My family is requesting an olive loaf for Easter. Could I use this recipe but swap jalapeño & cheese for olives!? If so, what kind of olives would you suggest?
Can you substitute banana peppers?
In your recipe, when you write "Sourdough Starter, leftover'' are you taking that amount from your main starter and feeding it in a different jar?
No, I just feed my starter in the same jar, no separate levain.
What bread of whole wheat flour do you use ? Thanks
He used King Arthur bread flour.
Why whole wheat? And can you long ferment this? Mine always are very heavy and look like Frisbees 😢
I know this isn’t the right recipe/video for this question but I’ve also watched your tartine sourdough video and am going to try and replicate your shaping technique bc I’m struggling with that at the moment. Do you think adding the salt separately is necessary for the tartine bread or can I do it like you did for this video with the initial flour/water/levain mix?
It's unnecessary. Check out my other videos called "A Sourdough Masterclass for Home Bakers" or "Medium Hydration Sourdough Bread." Both of those videos show my preferred method for making sourdough where you mix the salt right in with the water and starter. I find it much easier and don't notice a big difference in the final bread.
Can't wait to make this!
The bottom of mine got burned how do I prevent that I followed the recipe to the letter. Everything else was great but bottom Was really hard and burned
I cant wait to try this!! Can you do a chocolate loaf? :)
Made my first successful loaf! Thank you! 🤍
I will be putting my dough in the refrigerator overnight. How do I bake next day. Must it come 0: to room temp?
Do not let it come to room temp. Take it out once the oven is ready to go, score it quickly, and immediately put it in your Dutch oven and bake~
What size block did you use
Yum. 😋 putting this on the to-do list!
Hope you enjoy it!
If you add more levain does it make it more "sour"? Do we need to add more flour if we do add more levain?
In my experience, more starter does not equal more sour; it will just make your dough rise more quickly. If you want more sour, use a stiff starter, which is a levain with more flour than water, and more conducive to acetic acid bacteria (as opposed to more yogurty lactic acid bacteria).
Depending on how you make your levain (stiff, 50/50, liquid) it may affect your wet/dry ratios. But for one loaf it most likely wouldn't.
Have you ever added minced garlic to this?
I’ve made this recipe 3 times now and while it tastes great, the bread is dense and gummy in the middle. What am I doing wrong? I’m following all the directions and the rise and proof look great. I tried to bake longer but then the outside just started to burn with no significant change in the middle. I use an oven thermometer so I know my oven is accurate. Help 😢
I’ve found that mine is gummy when I cut it too soon. I know it’s the best warm.. but give it at least an hour after it comes out of the oven to cut it (:
Welcome to Arizona!
I’m starting to think overfilled my sourdough… I didn’t get as high of a rise and got a rather blunted ear. But the loaf is delicious, so success!
How to make starter?
Oh no! My timing is so off. Someone please help! Jalapeno cheddar sourdough bread recipe: I will be finished with stretch and folds around 8pm and then need to do bulk rise for 4-8 hours. Can I do this overnight in the fridge? Otherwise, I’ll need to get up between midnight and 4am! Is there a way to modify this step? Please help!!
Wow! I’m such a drama queen there! All turned out great! I sped things up by boiling a mug of water in the microwave then placing the dough next to it to create a warm environment. She liked it so much she doubled in size within 3 hours. At midnight I stuck that girl in the fridge! She slept well and the next day, I scored away and baked her toasty. She was delish!! Enjoyed it with a dinner of tomato tortellini soup with hot sausage! Yum!! Love this recipe Grant! Have made it about a dozen times now and my family loves it!! Thanks so much!
You also could have put it in the refrigerator overnight, taken it out in the morning to finish its rise and baked it off. 😉
Looks great 🎉
Thank you!
Do you think this would need to be refrigerated since it has dairy in it?
Can this be made in a round rather than oval shape?
Yes!
Thank you for responding. Can't wait to try this.
@@GrantBakes
Made this yesterday. Friends and family loved it and offered to pay me if I would fix more for them! LOL. Before baking, I was concerned as the dough was a little sticky. That may be normal since it has the cheese in it or perhaps because it was raining here yesterday. Either way, it was fabulous. Thanks for the recipe. @@GrantBakes
Beautiful
You're my sourdough guru Grant. The videos before I found yours never helped. With your guidance, I make 2 great boules each bake. I learned in warmer weather, and my cooler kitchen has been a challenge. When you told us about your bulk fermentation time and your cool kitchen, I'm wondering what the temperature of your kitchen is? It may help me. Thank you. This bread looks amazing and delicious 😋
It was about 65-67 degrees Fahrenheit.
@@GrantBakes thank you
Can I opt out of the wheat flour?
Yes, replace with bread flour 👍🏻
At 450g?
White bread flour 450 grams. Yes, that will work :) @@breelang3966
I only get an error when I click on the free printable for this recipe.
Thanks, fixed it!
Have you even made two at the same time? One oval and one boule shape (because I got both with my basket order) ? The reason I ask is because it would be great to make 2 of these at the same time for a party. Maybe its a good video idea for ya?!?! 😉
If you only have one Dutch oven, do the second rise in the fridge overnight. Then take them out one at a time, score them, then pop it in the oven. After the first one is done, put the second one in~
@@siimpLeeD I was thinking more along the line of the whole process. Like making the dough's together and how to separate it when the time is right. Plus how to use the oval basket. lol
only way to add cheese to bread is to dice it! Well done
Agreed!
My inclusion loaves keep coming out a flatter than my plain loaves. Any advice?