For the Levain – 10:00 AM

1. Mix all the ingredients until well combined. This build should take about 4 hours at 28°C/82.4°F to reach full maturity.

AUTOLYSE – 2:00 PM

1. Mix the flour and water 1 until fully combined. Cover and let rest for 30-60 minutes.

MIX THE DOUGH – 2:30PM

1. Using the remaining water, mix the salt into the dough by hand. This should take about 5-10 minutes but it can vary based on your mixing experience. If you feel the dough with your fingers you shouldn’t feel any granules of salt in the dough.
2. Gently mix the inclusions into the jajalapeño cheddar sourdough. To do this, place the inclusions on top and use your hands to pinch them into the dough.
3. Place the dough in a lightly oiled bowl and cover it clean towel.

BULK FERMENTATION – 3:00 TO 6:00 PM

Bulk ferment the dough for 2:45 to 3 hours. If you are in a cold environment, keep the dough in a warm place during the bulk fermentation.

1. Bulk ferment the dough for 2.5-3 hours. At the end of the bulk fermentation, your jajalapeño and cheddar sourdough should be almost doubled in size, look smooth and slightly domed on the sides. See the picture below for reference.

FOLDING – 3:30 & 4:30

First Fold:

1. Using a wet dough scraper release the dough from the sides of the bowl.
2. Wet your hands and grab one side of the dough with both hands. Pull the dough up stretching it (but not tearing it) until you feel some resistance from the dough. Put it back down about 3/4 of the way on the dough.
3. Repeat step 2 3 times until you have made your way around the dough. Gently pick the dough up and flip it over so the seam is down.
4. Cover and let rest for another 30-60 minutes.

Second Fold:

1. Repeat the steps from the first fold. The dough won’t be quite as extensible as it was during the first fold.

DIVIDE AND PRE-SHAPE – 6:00 PM

While my preference is to make jajalapeño cheddar sourdough as a batard, you can also make it into a boule.

1. Use a dough scraper to flip the dough out of the bowl onto your workbench. Cut the dough in half with a bench scraper and weigh them to 900g pieces.
2. Using your hands or a bench scraper round the dough into a tight ball.
3. Let the dough bench uncovered and rest for 20-30 minutes.

FINAL SHAPE – 6:30 PM

1. Gently flour the top of the jajalapeño cheddar sourdough then use a bench scraper to flip it into your hand. Place it onto a lightly floured surface in front of you.
2. Using your hands gently stretch the sides of the dough outward then bring them back to the center slightly overlapping and sealing to the dough.
3. Grab the top middle of the dough and pull it up and down to the bottom sealing back onto itself.
4. Now starting at the top corners start to stitch the loaf working down. The goal is to develop tension on the surface of the dough.
5. Roll the dough over so the bottom is now on top and tuck it together.
6. Let the dough rest for 5 minutes before flouring the top, picking it up and gently folding it together before placing it into a good flour banetton.

FINAL PROOF – 6:45 PM TO THE NEXT MORNING

The jajalapeño cheddar sourdough can be baked the same day it is made, but I prefer an overnight cold fermentation. Cold fermentation enhances flavour development, makes the dough easier to handle and gives you some flexibility in your schedule.

1. Cover the dough and place in the fridge for 12-18 hours.

BAKING – 9:00 AM

1. Preheat a Dutch oven to 500°F/260°C for about one hour.
2. Remove the Dutch oven from the oven and place onto a heat-proof surface. Gently flip the jajalapeño cheddar sourdough into the Dutch oven and score the bread with a lame. I like a single slash down the middle of the loaf but you can get creative if you want.
3. Place the lid back on the Dutch oven and spray a bit of water from a bottle into the Dutch oven (this is optional but a little extra steam helps the loaves rise).
4. Place the Dutch oven back into the oven and drop the temperature to 480°F/248°C. Put it back into the oven and bake for 18-20 minutes. Remove the lid to the Dutch oven and finish the bake without steam for another 16-20 minutes.
5. Remove the bread from the Dutch oven and let cool on a cooling rack before cutting.

Teachable moment: The time and temp of the bake will vary based on your oven and desired doneness. Everyone likes their bread baked a little bit differently and you should bake yours how you want it, even if that means changing my times or temperature recommendation. To check if the jajalapeño cheddar sourdough is cooked you can take the internal temperature aiming for about 206°F/96.5°C.