Sourdough With Jalapeno Cheese Spread Recipes

JALAPENO CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Combine the butter, mayonnaise, jalapenos, Cheddar, pepper Jack, olives, green chiles and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread and put the bread on a baking sheet. Bake until the cheese is melted and browning, 20 to 25 minutes.

JALAPENO CHEESE BREAD

Steps:

• Mix 2 tablespoons mayonnaise, 3/4 cup shredded extra-sharp cheddar and 1 tablespoon pickled jalapeno brine; season with salt and pepper. Broil 4 slices sourdough bread on a baking sheet until golden, then flip and spread with the cheese mixture. Top with chopped pickled jalapenos and a dash of paprika. Broil until the cheese is melted and bubbly, then cut each slice in half.

INSANELY AMAZING JALAPENO CHEESE DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
• Bake in the preheated oven for 30 minutes.

JALAPEñO CHEDDAR SOURDOUGH

Steps:

• Take 6 g of the starter and add 36 g of water. Mix it well. Then go ahead and add 36 g of flour and mix. Clean the edges and level the levain. Let it double or triple, whatever the peak of your sourdough starter looks like.
• In a large bowl add the flour and water. Retain about 5 g of water.
• Mix well to combine the flour and water properly so that no dry flour patches are left. Now clean the sides of the bowl and cover it with a cling wrap. Let it autolyze for 45 minutes to 1 hour.
• Add levain to the dough. Incorporate the levain well into the dough, either use the poking method or the pincer method. When combined, cover the dough and let it rest for about 40 minutes.
• Then sprinkle salt over the dough and pour the retained water. Start by first poking it into the dough and then stretching and folding the dough to a point where slat is well combined into the dough. Now let the dough rest for 30 minutes.
• Conduct four sets of stretching and folding spaced at about 40 minutes apart. Wet your hands slightly and grab the dough by putting your hands under and stretching it outwards. Now fold it under the opposite side of the dough. Rotate the bowl, 45 degrees, and repeat. Conduct three more stretching and folding to complete a set.
• Spread the cheddar cheese and jalapenos on the surface of the dough. Then, go ahead and grab the dough from the bottom and fold over them. Now add more cheddar and jalapenos and fold. Repeat until everything is incorporated.
• Now let the dough bulk rise at room temperature for 2-3 more hours maybe more hours depending upon your kitchen ambient temperature and the vigor of your sourdough starter. Look for a stage when the dough has risen by 75 percent.
• Invert the bowl on a lightly flour-dusted workstation and let the dough fall onto the surface.
• Start by dusting the hands with the flour and start stretching the dough to make it into a square. Then, Stretch the right side and bring it to the center, and seal. Now, stretch the left side and seal while bringing it to the center. Similarly, stretch the bottom side, and while sealing it, roll the entire dough so that the seams face down.
• Now, cup your hands and place them at the farthest end of the dough (away from you). Pull the dough toward you so that the surface of the boule tightens, and tension is built. Let it stay on the workstation with its seam facing down for 5 minutes.
• Now gently lift the shaped jalapeno sourdough batard into a flour-dusted oval banneton.
• Now let the dough proof in the fridge till it is ready to bake. I like to proof mine overnight. And always do a poke test to confirm if the dough is proofed right.
• Preheat the oven to 500 0F with the Dutch oven placed inside it.
• When the oven is ready, flip the banneton basket over a flour-dusted parchment paper to release the dough. Use a sharp scoring blade, to score an inch-deep slash on the cheese sourdough bread.
• Bake the jalapeno cheddar sourdough bread in a Dutch oven for 20 minutes at 500 0F and then reduce the temperature and bake uncovered at 450 0F for the next 22 minutes or more depending on how dark you like your sourdough crust.
• Let the jalapeno cheddar sourdough cool for at least half an hour before slicing.

CORN CHEDDAR JALAPEñO SOURDOUGH BREADS

Steps:

• Mixing & Bulk Fermentation
• In a small bowl, mix together the corn flour and boiling water. Cover and set it aside to cool and let the pericarp (bran of the corn) soften for about an hour.
• In a large bowl, mix together the flour and water. Cover and set aside to let the gluten strengthen for about 30 minutes.
• Add the sourdough starter, salt, jalapeños, and corn porridge to the dough. Mix thoroughly, cover, and let rest for 20-30 minutes. The dough will feel quite sticky and weak, especially if you're making the whole wheat version.
• Stretch and fold the dough and then cover and let it rest another 20-30 minutes.
• Add the cheese to the dough using the laminating technique: Dampen your work surface, remove the dough from the bowl and stretch it into a thin rectangle, place about 1/3 of the cheese pieces down the center of the rectangle, and fold one side of the dough over the cheese. Layer on the second third of the cheese and fold the other side of the dough over it. Now put the remaining cheese on half of the dough and fold the other half over it. Return the dough to the bowl, cover, and let it rest 20-30 minutes.
• Perform one last round of stretching and folding on the dough, then cover and let it continue to ferment for several hours. My dough needed 6-7 hours at 77F from when the starter was mixed in for it to get a lot of air pockets visible through the sides of the bucket. Because of the heavy additions in this dough, it doesn't expand very much and gauging readiness is more difficult.
• Pre-shape, Bench Rest & Shaping
• Scrape the dough out onto a floured countertop. Flour the top of the dough and coax it into a boule shape using heavily floured hands or a bench knife.
• Let the dough rest uncovered for about 20 minutes.
• Create a thin layer of bran flakes in the intended shape of your bread on your countertop, on a floured tea towel, or in your proofing basket (spray the basket with oil so the bran sticks). I like how the bran absorbs some of the cheese oil, but you can simply flour your proofing basket if you prefer.
• Shape your dough into a boule, batard, or oblong loaf. Shaping videos can be found here.
• Using a bench scraper, flip the shaped dough onto the prepped bran flakes and roll the dough a bit from side to side to get the bran to adhere to the dough surface. Then place the dough in your banneton. The bran-covered top of the bread should be face down.
• Final Proofing & Baking
• Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight for 8-14 hours. The dough will puff up and expand a little in the basket, but the heavy additions will prevent a large expansion of the dough.
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Gently flip the dough out of the banneton and score it. This can be done directly into the bottom of your baking vessel or onto parchment paper first for an easier transfer. Cover the baking vessel and return it to the oven.
• Bake at:
• 500F for 20 minutes lid on
• 450F for 10 minutes lid on
• 450F for 10 minutes lid off
• The internal temperature of the bread should be at least 205F when it's done.
• Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.
• Food safety guidelines say to refrigerate cheese after 4-8 hours at room temperature, with hard cheeses (like cheddar) being at the longer end of the time frame. My custom, and that of many other bakers I know, is to leave the bread at room temperature for about two days, and then slice and freeze anything that hasn't been consumed by then. The pepper and cheese additions do make the bread more likely to spoil/mold, but I haven't had issues with the two-day timeline.

SOURDOUGH WITH JALAPENO CHEESE SPREAD

Steps:

• Soften cream cheese to room temperature and transfer to a medium size mixing bowl. Add in all remaining ingredients and combine well. Transfer to an air tight container and allow to sit on the counter for 15 minutes or to 1 hour, to allow the seasonings and dried onion to become soft.
• Pre-heat oven to 400 degrees. Slice your baguette in half lengthwise. Generously slather both sides of the baguette with the cheese spread. Place in the oven for 10 minutes until the crust is crunchy and the spread is bubbly. OR you may place the baguette under the broiler for 3-5 minutes.
• Store leftover cheese spread in an airtight container in the refrigerator.