Jalapeño Cheddar Sourdough

Method

1. Mix dough as a classic country loaf through the first folds.
2. Laminate the cheese and jalapeño into the dough mid-bulk; continue until airy.
3. Shape, cold proof overnight.
4. Preheat pot 245°C (475°F) on middle rack. Score at a 30–45° angle to a depth of 1.3 cm / ½ inch to allow a controlled opening without spilling cheese.
5. Bake covered 20 minutes on middle rack, uncovered 16–22 minutes on middle rack. If cheese blisters dark, tent loosely with foil.
6. Rest 45–60 minutes — cheese sets as it cools.

Kitchen note

Baker's Notes: Use low-moisture cheese; pre-shredded anti-caking blends melt less cleanly. Fresh jalapeño = brighter heat; pickled = tangier loaf.