Sourdough Jalapeño Popper Bread
This Jalapeño Popper Sourdough Bread might be my all time favorite. Loaded with pickled jalapenos, sharp cheddar, pockets of cream cheese, and crispy bacon it's bold, cheesy, and impossible to stop eating. The dough is soft and flavorful, the filling is generous without leaking, and every slice holds together beautifully.
Ingredients
To Feed the Starter:
- 1 (25g) Tablespoon mature sourdough starter
- 3/4 (100g) cup all-purpose flour
- 1/2 (100g) cup water
For the Dough:
- 1/2 (100g) cup active sourdough starter
- 4 (500g) cups bread flour
- 1 1/2 (350g) cups warm water about 80 degrees
- 1 1/2 (10g) tsp salt
Mix-Ins:
- 1 (100g) cup shredded sharp cheddar cheese
- 1/2 (75g) cup pickled jalapeños drained and dried
For the Filling:
- 6 (170g) oz cream cheese, softened
- 3-4 or 1/4 slices or cups bacon cooked and diced
Instructions
Step 1: Feed Your Starter Night Before Baking
- Baker's Schedule: 8:00 PM
- To ensure a bubbly and active starter, feed your starter the night before baking.1 (25g) Tablespoon mature sourdough starter, 3/4 (100g) cup all-purpose flour, 1/2 (100g) cup water
- Mix flour and water in a jar with a spatula, cover loosely with lid, and mark the volume of the starter in your jar with a rubber band or piece of tape and marker. Let starter sit at room temperature (70-75 degrees) overnight until bubbly and doubled in size.
Step 2: Make the Dough
- Baker's Schedule: Day 1- 8:00 AM
- In a large bowl or as I prefer a clear straight edge container, mix the active starter and water until the starter is dissolved.1/2 (100g) cup active sourdough starter, 1 1/2 (350g) cups warm water
- Add the salt and flour to the starter mixture. Stir and knead with your hand until all ingredients are combined into a shaggy dough. Cover with a damp towel or plastic and let it rest for 30 minutes at room temperature (70-77 degrees).4 (500g) cups bread flour, 1 1/2 (10g) tsp salt
Step 3: Prepare Inclusions
- While the dough is resting, line a bowl with a paper towel. Weigh or measure out your pickled jalapenos, and transfer them to the paper-towel lined bowl. Blot all of the moisture from the peppers.1/2 (75g) cup pickled jalapeños
- Note for fresh jalapenos: If you prefer to use fresh jalapenos, prepare them at this time by slicing them thinly into rounds (removing the seeds is up to you if you leave them it'll be spicer). I recommend using food-safe gloves handling the jalapenos and the dough once they've been added if using fresh.
- Grate your sharp cheddar cheese or measure your pre-shredded cheese and set aside.1 (100g) cup shredded sharp cheddar cheese
Step 4: Strengthen the Dough (Stretch & Folds)
- Once the 30 minute rest has finished, add the prepared jalapenos and shredded cheddar to the bowl with your dough.
- Next, you'll begin your stretch and folds. This helps build structure in your dough, strengthen gluten bonds, and incorporate your inclusions.
- Starting at the edge of the dough with lightly wet hands, gently lift one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl or container 90 degrees and repeat with the next side. Do this for all four sides of the dough to form a ball.
- Cover the dough and let it rest for 30 minutes. Repeat this stretch-and-fold process two more times at 30-minute intervals for a total of 3 sets. Your dough should go from being rough and clumpy to smooth and silky with the inclusions well distributed.
- Note on Temperature: Your dough loves a warmer climate, so aim to keep your dough between 73-78 degrees (you can use your digital thermometer to check the temperature). If you need to warm it up, try putting it in the oven with a light on, near a heater, or even on top of a dryer that's on to conduct some heat!
Step 5: Bulk Fermentation
- Assessing Rise Tip: After your dough is incorporated, try to gently push the dough down to be level in the bowl or container after the stretch and folds. Mark roughly where your dough is hitting on the side of the container with a sharpie or dry erase marker (you can put a piece of tape over if you don't want to mark your bowl or jar).
- After you mark the volume, make another mark above the that where the dough would be if it rose roughly 50 percent. This will be your target for how much you want your dough to rise during bulk fermentation. This dough is very easy to overproof, so I strongly suggest a guide and to shape it right BEFORE it reaches a 50 percent rise.
- Cover the dough and allow it to rest in a warm spot until it has reached a 40-50 percent rise.
Step 6: Prepare the Bacon and Cream Cheese
- If you're cooking your bacon, make sure to prep it while your dough rises and pat it dry of all grease. Allow it to cool, and then break it up into bits. You can also use pre-cooked bacon bits if you'd like.3-4 or 1/4 slices or cups bacon
- Add your room temperature cream cheese to a bowl, and whip it with hand beaters so it's light and fluffy. Set aside for later.6 (170g) oz cream cheese, softened
Step 7: Shaping the Dough
- Flour your work surface well and turn out the dough gently. Pre-shape by gently stretching it into a loose rectangle (about 9x13 inches with the 9 inches being top and bottom).
- Sprinkle the bacon pieces all over the top of the dough.
- Add the creamed cream cheese in teaspoon sized balls all over the top of the bacon. Smaller amounts are best, if the cream cheese is too large you'll get pockets.
- To shape your loaf, fold the right side over the center. Next, fold the left side over the center like a letter. You will now have created a long log shape. Next, roll the dough into a football shape by rolling the log up. Pinch all of the seams together at the ends. Pop any large air bubbles.
- Flour your banneton and transfer your loaf seam side up into the floured banneton. Cover the banneton with a cover or plastic wrap.
- Transfer the dough to the refrigerator overnight for continued cold fermentation.
Step 8: Preheat the Oven & Bake
- Preheat the oven to 500°F (260°C) convection bake. Place a Dutch oven inside the oven and preheat with Dutch oven inside.
- Take the dough out of the fridge. Turn it out onto parchment paper or bread sling dusted with flour. Use a lame or sharp knife to score the top (a single slash works). This cut should be about 1/2 inch deep. This score helps the loaf retain a nice shape while it rises and expands in the oven.
- Carefully transfer the dough into the hot Dutch oven (using parchment paper or a bread sling for easy lifting).
- Bake bread at 450°F (230°C) for 40 minutes with the lid on. Remove the lid and bake for another 20 minutes to develop a crispy crust. Internal temperature of loaf should read between 200-205 F.
Step 9: Cool Completely Before Slicing
- Once baked, remove the bread from the Dutch oven and transfer to a wire rack carefully.
- Let it cool completely (at least 1-2 hours) before slicing. Cutting too soon will result in a gummy crumb because the inside is still setting!
- Yields 1 loaf
Notes
How to Store:
Room Temperature- Store wrapped at room temperature for up to 12 hours (this loaf contains bacon and cream cheese and needs to be refrigerated). Refrigerator- Store bread tightly wrapped in plastic in the refrigerator for up to five days. Reheat slices in the oven or toaster for best texture! Freezer- Store sliced bread in the freezer in a Ziplock bag with all air removed. For easier separation, put pieces of parchment between the slices before freezing. Allow to thaw to room temperature and toast for best flavor. Tried this recipe?Let us know how it was!