Ingredients
Dry Ingredients
- 3 1/2 cups bread flour
- 1 1/2 tsp kosher salt
- 2 cups shredded cheddar cheese
- 1 large jalapeno, diced
Wet Ingredients
- 2 cups warm water
- 2 1/4 tsp instant yeast (1 standard 0.25 oz packet)
Topping
- 1/3 - 1/2 cup shredded cheddar cheese
- 10 round slices jalapeno (or more, to taste)
Instructions
- Prepare the Flour Mixture: In a medium mixing bowl, combine the bread flour, kosher salt, 2 cups of shredded cheddar cheese, and diced jalapenos. Stir well to evenly distribute the ingredients and set aside.
- Activate Yeast and Mix Dough: In a large mixing bowl, add the warm water (around baby bath water temperature) and sprinkle the instant yeast over it. Stir briefly to combine. Then add the flour mixture into the yeast water. Using a rubber spatula, stir until no flour streaks remain, forming a loose, high hydration dough.
- First Folding: Using a spatula, fold the dough inward from the outside edges toward the center 8-10 times while turning the bowl slightly. This develops the dough’s structure without kneading.
- First Rise: Cover the bowl with a towel and leave it to rise in a warm spot for 1 hour.
- Second Folding: After the first rise, fold the dough again 8-10 times with the spatula. Cover and let rise for an additional hour.
- Preheat Dutch Oven: About halfway through the second rise, place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for a full 30 minutes to ensure it is thoroughly heated.
- Shape Dough: Lightly flour a counter or cutting board and your hands. Turn the dough out onto the floured surface, flip to brush off excess flour, then fold the dough’s corners toward the center 6-8 times, forming a rough ball. Flip it over onto a piece of parchment paper large enough to fit inside the Dutch oven.
- Score and Top Dough: Using a sharp knife, score the dough with an “X” shape. Lightly spray or brush the dough with oil, then sprinkle the reserved 1/3 to 1/2 cup shredded cheddar cheese and arrange the sliced jalapenos on top.
- Bake with Lid On: Using oven mitts, carefully remove the hot Dutch oven from the oven, remove the lid, and transfer the dough along with the parchment paper into the Dutch oven. Replace the lid and bake for 30 minutes.
- Bake with Lid Off: After 30 minutes, remove the lid and continue baking for an additional 20 minutes to develop a golden, crispy crust.
- Cool Bread: Remove the Dutch oven from the oven and carefully tilt it to slide the bread and parchment paper out. Remove the parchment and transfer the bread to a wire rack to cool completely for 1-2 hours before slicing to ensure the best texture.
Notes
- This is a high hydration dough, meaning it’s looser and less shape-able than typical bread dough; this is intentional.
- All-purpose flour can be substituted for bread flour, but expect a denser loaf.
- Canned or jarred jalapenos can replace fresh jalapenos.
- If using active dry yeast instead of instant yeast, dissolve yeast in warm water and let sit a few minutes before adding flour mixture.
- A Dutch oven of at least 3.5 quarts is recommended; a wider Dutch oven results in a wider, flatter loaf.
- For a warm rising spot, briefly run the microwave and then turn it off before placing your dough inside, or preheat the oven for 2 minutes and turn it off.
- If you don’t have a Dutch oven, boil 1 1/2 cups water and place it in a pan on the bottom oven rack to create steam. Place the dough on a baking sheet lined with parchment in the middle rack and bake for 45-50 minutes.
- Steaming during the initial baking is key to good rise and crust development.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
