Your are my hero, this sourdough cheese and jalapeño bread turned out great. What I learned was, in the past I was not kneading my dough enough. I loved that you did not fast forward that step, it helped me go longer then I had before. ❤thank you.
Thank you Sune for bringing this loaf into my life. I've baked at least 6 loaves in the past 2 weeks and everybody has loved it. You're a top man and I'm eternally grateful 👍
Made the dough yesterday and put in frig. Baked this evening - SOOO delicious! Roughly chopped the jalapeños and cut the cubes in half and halved again. This is a keeper recipe for my family! 😃 Thank you, Sune!
I've found that a light mist of water on the crust just before the score helps the blade glide across. And, somehow the crust seems thinner after the bake. It doesn't hurt that it encourages all those beautiful little blisters too. Love your videos. Please keep them coming. I've now succeeded by carefully watching. Thanks
Made the Jalapeno Cheddar SD Bread this past weekend. It was a hit with my immediate family and the neighbours. what flavour!! I used fresh Jalapeno, w/o the seeds and old sharp white cheddar, and fresh picked chives. Thanks for you videos.
this recipe alone is going to make those hesitant to start baking to jump right in and getting baking --- thank you for another enticing recipe and video
Just saw a Reddit post on jalapeno cheddar bread. I was planning to look for a recipe and noticed you just uploaded this. I'll definitely try your recipe!
Hi did you try this with grated cheddar??? My cheese blocks just constantly popped out and I was worried it might ruin the gluten structure a bit. It's in the fridge tonight for 2nd night prove but will see how it turns out. Just think grated would be less intrusive to work with
So I've made it and it was delicious. I struggled to get window pane to pass (did eventually) and the chunks of cheese kept popping out the whole time. So physically, cheese grated would be much easier from a Handling point of view. I chopped the jalapeño. Husband wants more jalapeño flavour so would use juice from the jar and more jalapeño next time 😁
I may have posted before, but I have to repeat, I have just baked my 5th loaf of this. I AM ADDICTED. It is an amazing recipe and a very tasty bread. Thank you again Sune (I think!)
Mine are in the fridge for the overnight proof now! Thank you so much for the time and effort you put into your videos! So excited to bake these in the morning
Thanks Sune!! I've been a little sourdough rut lately and haven't baked a loaf in a few weeks, but seeing this beautiful loaf makes me excited! CAn't wait to give it a try!
😲 omg. Yummy. Making this in am. Just made fermented jalapeños. I bought similar bread in Frankenmuth Michigan and it was delicious toasted and as grilled cheese. This will be even better because it’s homemade sourdough .Thank you for this recipe
Dude, The end result was the best cheesiest bread I’ve seen anywhere. I wasn’t sure in the beginning with the folds but damn is that the best cheese bread I’ve ever seen. It’s not easy being cheesy but I’m going to give this one a serious go. Thank you for the recipe!
For some reason, my dough had absolutely no gluten development at all, it's just a big flour soup, and I'm not sure why. I did try a new brand of flour, so maybe that's it. Mental note: never try a new recipe with unknown flour. I decided to try and bake this mess anyway because at least it's fermenting properly. PLUS I didn't want to waste perfectly good cheddar and jalapeño, so let's see how it fares!
Made one this morning using your video as a guide. It turned out awesome! Thanks, Sune. I tried to post pictures of the finished product, can't figure out how. Anyway, keep the video's coming!
elTorpedo noooo I’m the same way. I was wondering IF I grated the Cheese & diced up the jalapeño if it would make it easier to handle? Course it wouldn’t be as impressive looking as his...
Sune, is there any reason you used pickled jalapeños? As an American who lived in Germany for a few years I suspect it’s availability, I had to grow my own peppers which was tough in Frankfurt’s climate, but maybe you have another reason. BTW, excellent channel, you’ve improved my bread making dramatically.
Not 100% sure but I think it's just because they're more concentrated with salty+sour flavour which compliments the cheesy bread well. They're also less spicy than a fresh jalapeno pepper.
I think i've already complimented you on this recepie mabie twice even..lol but dang!!!!!! Just made my second loaf this week as i just cant get enough. And i am even being chinsy with it. 2 slices per family... and i only have two kidos lol This is great!!!
I was just considering a cheddar bread for my next bake! I'm not a fan of pickled peppers, but I put a generous amount of chili pepper in all my breads anyway, so this will be just less fuss. The chives are a great addition though!
Hi Sune. I made this over the weekend and it was PHENOMENAL! I skipped the jalapeños since my children don’t like spicy food and didn’t have chives. My question is why did you keep the baking temperature the same? Because this one has fillings?
after hydrating the dough he let it rest for an hour.... technically isn't it autolyse? i've found that more experienced bakers bend the rules a bit. I know plenty of bakeries that add starter in the autolyse portion, and the salt later, and some are more rigid and do it the old fashion way of step by step. My advice is try it all out and do what works for you, eventually the dough will speak to you.
Food geek have been following you and I like what you do please keep up all of your great work you are doing.i wouldike to ask you questions about two different starters POOLISH and BIGGA starters would you be able to make ether one video or two separate videos on POOLISH and BIGGA starters thank you kindly have a wonderful Saturday morning from Canada Guten Morgen
Everything is possible. I like designing my own recipes. I've try anything once. Roast a head of garlic and put that with the bacon and cheese. I bet that would be tasty. 😁
What kind of bread cloche are you using? I have a cast iron double dutch oven, but I would love a glass one like you have so that I can see my bread as it cooks. Thank you for these wonderful videos!
Mine just went in the fridge to proof. I used whole wheat instead of spelt, and hatch green chiles instead of jalapeño since that's what I had. That added a tiny bit of moisture I think....but I was completely unable to shape them into a ball like you did. Was so sticky that it stuck to the scraper and my hand 100% of the time when I tried to do the maneuver at 7:20. Any tips on how to better do that? Crossing my fingers for tomorrow. That said, I can't wait to eat this!
I'll tell you what i did. I made his "sandwich bread" and in the 'final shape' pushed it out a bit larger than suggested;. loded it up with cinnamon, and then rolled it up and folded the sides in.... It was/is amazing.
Jill K thank you, I’ll give it a try. My family, friends and neighbors ask for cinnamon raisin bread. I’ll add the raisins during the stretch and folds, then add the cinnamon as you suggested.
Hey Sune - another great vid as usual! I have been wanting to make this since you released the video in the summer, but had a couple questions. I really like your Foodgeek Master Recipe for Artisan Sourdough Bread recipe, and was wondering if I could just add the cheese, jalapeno, and chives to that recipe, leaving the steps/ingredients the same. Is there any reason this would not work?
Charlie Mornin I believe it actually refers to fed and expanded starter, when it has just peaked but is not yet falling. I generally use the float test on a bowl of water as a measure. He has a video where he does what you are describing and I think that load required a little more time proofing.
When baking your jalapeño cheddar, what did you cover it with in the oven?? It looked plastic, but couldn’t have been. Cool thing whatever it is. Thank you
Looks great! Is there a specific reason you used pickled jalopenos instead of fresh ones? I’m not a fan of the pickled stuff, so that kind of surprised me 😁
Hi Sune! Fantastisk oppskrift! I’m about to put mine in the oven... however, it caught my attention that you bake this jalapeño-cheddar bread at a lower initial temperature (230) than what you use for your regular bread (260). Why is that?
Three things I love in one bread, this I have to bake very soon. I just wonder why you proof on 30° is it to speed things up or is there a other reason?
You're only about 10% geek. The other 90% is just plain cool. Thanks for these great looking recipes!
Your are my hero, this sourdough cheese and jalapeño bread turned out great. What I learned was, in the past I was not kneading my dough enough. I loved that you did not fast forward that step, it helped me go longer then I had before. ❤thank you.
Thank you Sune for bringing this loaf into my life. I've baked at least 6 loaves in the past 2 weeks and everybody has loved it. You're a top man and I'm eternally grateful 👍
Wonderful!
Made the dough yesterday and put in frig. Baked this evening - SOOO delicious! Roughly chopped the jalapeños and cut the cubes in half and halved again. This is a keeper recipe for my family! 😃 Thank you, Sune!
Your charisma is infectious, subscribed for the good vibes and good energy
You make me want to make bread. AND I DO! Thanks for all the help in making excellent, beautiful loaves of bread.
Breadporn. I love every single word. Simply awesome. Thanks for your input.
I've found that a light mist of water on the crust just before the score helps the blade glide across. And, somehow the crust seems thinner after the bake. It doesn't hurt that it encourages all those beautiful little blisters too. Love your videos. Please keep them coming. I've now succeeded by carefully watching. Thanks
Neat, I'll have to give this advice a try. Thanks friend.
I dip the blade in a small dish of water for each cut. Don’t even have to wash the dish..
Are you using a dutch oven when you do this?
I took off the Dutch oven lid and baked with it for an extra few minutes to crisp up the crust. Could have used a little more time.
Looks great, but I would definitely chop up the jalapeno for more even distribution... and also add like 5x as much.
Made the Jalapeno Cheddar SD Bread this past weekend. It was a hit with my immediate family and the neighbours. what flavour!! I used fresh Jalapeno, w/o the seeds and old sharp white cheddar, and fresh picked chives. Thanks for you videos.
this recipe alone is going to make those hesitant to start baking to jump right in and getting baking --- thank you for another enticing recipe and video
Just saw a Reddit post on jalapeno cheddar bread. I was planning to look for a recipe and noticed you just uploaded this. I'll definitely try your recipe!
You inspired me to make my own version, with olives, chilli and cheese. Cheers
Keep it up Sune! Love this stuff. Interested in more flavor combinations
This is amazing, I'm going to try this recipe next Friday. Will post pictures regardless of failures, lol.
Will be making this in due course thanks for posting.
I’m going to try this but I will add grated cheddar & chopped jalapeños, probably fresh. Love your recipes!
Hi did you try this with grated cheddar??? My cheese blocks just constantly popped out and I was worried it might ruin the gluten structure a bit. It's in the fridge tonight for 2nd night prove but will see how it turns out. Just think grated would be less intrusive to work with
I haven’t tried it yet, probably over the weekend. I’ll let you know. I agree, smaller pieces seems more manageable.
So I've made it and it was delicious. I struggled to get window pane to pass (did eventually) and the chunks of cheese kept popping out the whole time. So physically, cheese grated would be much easier from a Handling point of view. I chopped the jalapeño. Husband wants more jalapeño flavour so would use juice from the jar and more jalapeño next time 😁
Made one with Calabrese sausage yesterday . Fantastic ! Will heat it up on the grill with some meat tomorrow . Thanks for all the amazing videos !
I may have posted before, but I have to repeat, I have just baked my 5th loaf of this. I AM ADDICTED. It is an amazing recipe and a very tasty bread. Thank you again Sune (I think!)
Mine are in the fridge for the overnight proof now! Thank you so much for the time and effort you put into your videos! So excited to bake these in the morning
This looks absolutely incredible! 😍
Thanks Sune!! I've been a little sourdough rut lately and haven't baked a loaf in a few weeks, but seeing this beautiful loaf makes me excited! CAn't wait to give it a try!
made it ! , super awesome !! family favourite !!! thanks
This bread is so delicious! Turned out beautiful and crackly!
This looks amazing. I can’t wait to try out your recipe!
😲 omg. Yummy. Making this in am. Just made fermented jalapeños. I bought similar bread in Frankenmuth Michigan and it was delicious toasted and as grilled cheese. This will be even better because it’s homemade sourdough .Thank you for this recipe
Thanks for all the videos Sune - they're awesome, keep going!!! Best from Australia
Thanks for the recipe ! Tried it and it tasted awesome !
Love the energy in this one!
Dude, The end result was the best cheesiest bread I’ve seen anywhere. I wasn’t sure in the beginning with the folds but damn is that the best cheese bread I’ve ever seen. It’s not easy being cheesy but I’m going to give this one a serious go. Thank you for the recipe!
Now you’re talking my LOVE language...superb!
I got all the stuff I need today. Will make it tomorrow 😋
For some reason, my dough had absolutely no gluten development at all, it's just a big flour soup, and I'm not sure why. I did try a new brand of flour, so maybe that's it. Mental note: never try a new recipe with unknown flour. I decided to try and bake this mess anyway because at least it's fermenting properly. PLUS I didn't want to waste perfectly good cheddar and jalapeño, so let's see how it fares!
Looks amazing!
Thank you Sune. Nice one. Again!
Made one this morning using your video as a guide. It turned out awesome! Thanks, Sune. I tried to post pictures of the finished product, can't figure out how. Anyway, keep the video's coming!
Am I the only one upset by the one single cube of cheese being left behind at 6:25?
elTorpedo noooo I’m the same way. I was wondering IF I grated the Cheese & diced up the jalapeño if it would make it easier to handle? Course it wouldn’t be as impressive looking as his...
It's part of the recipe :)
@@warmooze that little volcanic vent of cheeze!
Becky Shields You can grate the cheese. There will be less of the gooey-ness because the cheese will be better distributed
@@adminbird if it's too fine though it will absorb into the bread. Rough shred
Jeg behov det.
Learning danish at the same time I'm learning how to make sourdough, so you might be the perfect channel.
As always another awesome video!
Fantastic man!
Love love love it!! Thanks for sharing!
Sune, is there any reason you used pickled jalapeños? As an American who lived in Germany for a few years I suspect it’s availability, I had to grow my own peppers which was tough in Frankfurt’s climate, but maybe you have another reason. BTW, excellent channel, you’ve improved my bread making dramatically.
Not 100% sure but I think it's just because they're more concentrated with salty+sour flavour which compliments the cheesy bread well. They're also less spicy than a fresh jalapeno pepper.
Sune you never fail to impress!
It’s soo yummy 😋 It smells soo good when it’s baking. Thank you for the awesome recipe 💕
Made this recipe only without the jalapeños (because my young children don’t appreciate spicy yet) it was delicious!
That looks heavenly.
I tried this out ytd and the result was amazing!! Thank you.
Looks fabulous. Will try
That looks incredible, Sune. Thank you for this. Happy to subscribe to your channel!
Mouthwatering 🥰
I want to try it.
Just the recipe I need, thanks!
This looks amazing 🤤
I made my sourdough for the first time just using apf + some bread flour + vital gluten. Turned out great!
I think i've already complimented you on this recepie mabie twice even..lol but dang!!!!!! Just made my second loaf this week as i just cant get enough. And i am even being chinsy with it. 2 slices per family... and i only have two kidos lol This is great!!!
I was just considering a cheddar bread for my next bake! I'm not a fan of pickled peppers, but I put a generous amount of chili pepper in all my breads anyway, so this will be just less fuss. The chives are a great addition though!
Can't wait to try this! What is the brand of the bowl with the lid on it?
I made it today and man this is so good 😊
Perfect bread for breakfast with eggs and bacon.
I have homemade candied jalapeno, habanero, and serranos. I'm going to use those next baking day
Beautiful! Do you recommend the BROVN?
Hi Sune. I made this over the weekend and it was PHENOMENAL! I skipped the jalapeños since my children don’t like spicy food and didn’t have chives. My question is why did you keep the baking temperature the same? Because this one has fillings?
I'm sooo gonna try that!
It's like you were reading my mind. Thanks!
Amazing bread, thank you!! One question: why do you not autolyse the dough and why no pre-shape ?
There is a pre-shape, agreed on the autolyse though
after hydrating the dough he let it rest for an hour.... technically isn't it autolyse? i've found that more experienced bakers bend the rules a bit. I know plenty of bakeries that add starter in the autolyse portion, and the salt later, and some are more rigid and do it the old fashion way of step by step.
My advice is try it all out and do what works for you, eventually the dough will speak to you.
Do you have any seeded sourdough recipes/videos? I'd love to see you do one.
Food geek have been following you and I like what you do please keep up all of your great work you are doing.i wouldike to ask you questions about two different starters POOLISH and BIGGA starters would you be able to make ether one video or two separate videos on POOLISH and BIGGA starters thank you kindly have a wonderful Saturday morning from Canada Guten Morgen
If we could only add some bacon, is that possible? Great video and results.
Everything is possible. I like designing my own recipes. I've try anything once. Roast a head of garlic and put that with the bacon and cheese. I bet that would be tasty. 😁
What kind of bread cloche are you using? I have a cast iron double dutch oven, but I would love a glass one like you have so that I can see my bread as it cooks. Thank you for these wonderful videos!
It's listed under the video in the notes along with everything else he uses. I want one too! www.brovn.com/
Mine just went in the fridge to proof. I used whole wheat instead of spelt, and hatch green chiles instead of jalapeño since that's what I had. That added a tiny bit of moisture I think....but I was completely unable to shape them into a ball like you did. Was so sticky that it stuck to the scraper and my hand 100% of the time when I tried to do the maneuver at 7:20. Any tips on how to better do that? Crossing my fingers for tomorrow. That said, I can't wait to eat this!
Amazing !😍
Hi foodgeek may I know how many cm is your black bench scraper ? Where can I get it?
I just pickled some jalapeños! Now I just need to get some good cheddar.
Very cool! I grow my jalapeños so I’ll be looking forward to making this one. Now, could you help me out with a cinnamon raisin bread, Please.
I'll tell you what i did. I made his "sandwich bread" and in the 'final shape' pushed it out a bit larger than suggested;. loded it up with cinnamon, and then rolled it up and folded the sides in.... It was/is amazing.
Jill K thank you, I’ll give it a try. My family, friends and neighbors ask for cinnamon raisin bread. I’ll add the raisins during the stretch and folds, then add the cinnamon as you suggested.
@@user-ey9bt7fs6n i was /am real happy with it but did forget the raisins so thank you for 'your way' of adding :)
Jill K let me know how it turns out.
Hey Sune - another great vid as usual! I have been wanting to make this since you released the video in the summer, but had a couple questions. I really like your Foodgeek Master Recipe for Artisan Sourdough Bread recipe, and was wondering if I could just add the cheese, jalapeno, and chives to that recipe, leaving the steps/ingredients the same. Is there any reason this would not work?
You can absolutely do that :)
@@Foodgeek I have it a go... and added bacon! Sooooo good... wish you could see the pic!
@@kontaa I like bacon so much I even have a tattoo ;)
Is it better to add the ingredients to the lamination stage? Or while bulk ?
The pickled jalapeños don’t affect the fermentation?
Amazing work, Sune! It looks kinda complicate to do it!
Hello, could you please do a comparative video, mature starter vs stiff levain for sourdough bread? Thank you
I'm making 60% hydration and it's amazing
Hi Sune! This is next on my list, I think I'm going to try part fresh and part pickled jalapenos. :-)
Sounds delicious 😋
Very nice video!
Hello and thank you for your videos- just wondering if your dough knife/ scraper is 6 or 8 inches in size-thank you - from Western Australia
When you say mature starter, does that mean unfed/not activated that day? What are your thoughts on using that method for a normal loaf?
Charlie Mornin I believe it actually refers to fed and expanded starter, when it has just peaked but is not yet falling. I generally use the float test on a bowl of water as a measure. He has a video where he does what you are describing and I think that load required a little more time proofing.
Hi Sune ! Thanks for all your videos !
Is it possible to make an experiment bread with VS without tangzhong ? Please ? 🥺🙏
Sune I wonder what you would add the cheese and jalapeno if a stand mixer were used to make the bread?
What size bannetons do you use?
Looks amazing, I will definitely try this. Where can I get that bowl? Can you provide an affiliate link please?
Can i put the cheddar cheese or else during the preshape?
When baking your jalapeño cheddar, what did you cover it with in the oven?? It looked plastic, but couldn’t have been. Cool thing whatever it is. Thank you
It's called The Brovn. Unfortunately it's not shipped to the states, so I stopped using it in videos until it does :)
@@Foodgeek thank you! Still a cool vessel.👍🏻
@@nancyv3498 It really is. I really hope they start shipping to the States. Then I will start using it again in my videos :)
Amazing!!!
Hi, Why do you use rice flour for the Banneton? Is there an advantage over regular flour?
Yes, it's not absorbed by the dough, so it helps the dough not stick to the banneton 😊
YUM, omg my friend, you continue to surprise us with new awesome, how 'bout sourdough Focaccia with awesome toppings ;)
Sune, why pickled jalapeños instead of fresh? Just curious. Thanks. This is my hubby's favorite flavor combo
So after you take it out of the fridge, it gets scored and goes straight in the oven? There’s no “warm up” period or anything?
Nope. Straight in the oven 😁
Damn you, Sune. I swore I was going to shut down the laptop and get some sleep and up pops a recommendation for a Jalapano cheddar loaf video.
Looks great! Is there a specific reason you used pickled jalopenos instead of fresh ones? I’m not a fan of the pickled stuff, so that kind of surprised me 😁
Gorgeous!
Looks fantastic, send me one.
Hi Sune! Fantastisk oppskrift! I’m about to put mine in the oven... however, it caught my attention that you bake this jalapeño-cheddar bread at a lower initial temperature (230) than what you use for your regular bread (260). Why is that?
Yummy 😋
Please make a video on cold autolyse
Three things I love in one bread, this I have to bake very soon. I just wonder why you proof on 30° is it to speed things up or is there a other reason?