1-First, prepare your active starter at least 12 hours ahead by mixing 1 tablespoon of sourdough starter with 50 g of all-purpose flour and 50 g of water. Let it rise until it’s bubbly and doubled in size, setting the stage for a great dough. Once ready, combine 330 g of water with 100 g of the active starter in a large bowl.

2-Next, add the whole wheat flour and bread flour to the water-starter mix, stirring until everything comes together into a shaggy dough. Let it rest for an hour to hydrate fully, which helps develop the structure. After that, dissolve the salt in the remaining 30 g of water and work it into the dough, mixing well before another rest period.

3-Continue with stretch and folds every 30 minutes for three sets to build strength in the dough. During the second set, fold in the shredded cheddar and sliced jalapeños for even distribution. Cover the dough and let it bulk rise at room temperature for 2 to 3 hours until it expands nicely. Here are the key internal links that might help: learn sourdough basics for more tips on handling dough.

4-Shape the dough into a rough ball on a floured surface and place it top-down in a floured proving basket for proofing. Let it sit for 2 to 3 hours at room temperature or refrigerate it for up to 36 hours for deeper flavor. Preheat your oven and Dutch oven to 500°F (260°C) for 30 minutes before baking.

5-Score the dough on parchment paper and transfer it into the hot Dutch oven. Cover and bake at 450°F (230°C) for 30 minutes, then uncover and bake 20 to 25 minutes more until golden. Cool the bread on a rack for 2 hours before slicing to lock in that fresh taste. This cheddar jalapeno bread recipe makes about 12 servings, perfect for sharing.