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–+ servings

Jalapeno Cheese Sourdough Baguettes

One sourdough recipe transformed into two Jalapeno Cheese Sourdough Baguettes... a delicious twist that is perfect for sharing!
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Servings: 2 loaves
Ingredients Method

Ingredients
  

  • 50g Sourdough Starter (about 1/2 cup)
  • 350g warm water - 105-115 degrees F (about 1 1/4 cups)
  • 10g fine sea salt (about 2 tsp)
  • 500g bread flour (about 3 cups)
  • 1 tbsp Everything Bagel Seasoning OPTIONAL
  • 1 cup cheddar cheese cut into small chunks
  • 1-2 medium jalapeno peppers diced

Method
 

Preparing the Starter
  1. Feed the sourdough starter in the morning. Once starter has at least doubled and then starts to fall (just past peak) you will make the dough. Typically this is 4-6 hours after feeding but depends on your starter and method.
Making the Dough
  1. In the bowl of a stand mixer equipped with a dough hook, combine starter, warm water, sea salt, bread flour and everything bagel seasoning (if using). Allow the dough to come together and then mix on low speed for 5 full minutes. If dough seems too sticky, add a little extra flour, if too dry add a little extra water.
  2. Lightly spray a medium glass bowl with cooking spray. Remove dough to the bowl and lightly cover with plastic wrap. Set in a warm place.
  3. Over the next 2-3 hours, perform stretch and folds (4-5) every half hour or so to help build the gluten structure. Cover and allow to rest between stretch and folds. The dough will not appear to rise during this time.
Final RIse - Shaping, Dividing, Adding the Jalapenos and Cheese
  1. Divide the dough into two equal portions. Using your hands, spread each portion out into a rectangle shape about 10 inches by 12 inches. Divide the chopped jalapenos and cheese chunks evenly between the two rectangles then roll the dough up into loaves, pinching the seams to seal.
  2. Place each loaf seam side down on a parchment lined baguette pan.
  3. Lightly spray plastic wrap with cooking spray and place over the dough.
  4. Cover loosely with a kitchen towel and allow to rest overnight in a warm place on the counter. Do not disturb.
  5. In the morning, the dough will have noticeably risen. Uncover and score the loaves in 3-5 places (if desired).
Baking the Sourdough
  1. Set a baking rack in the middle position in the oven. Place a second baking rack below it. Fill an ovenproof pan halfway with water and place on the lower rack. Preheat the oven to 450 degrees F.
  2. Bake for 25 minutes and then turn off the heat, crack open the oven door slightly and leave the baguettes in the oven for an additional 15 minutes before removing.
  3. Allow to cool completely before serving. Store wrapped in foil or in a large zip top bag at room temperature for up to three days. Enjoy!

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