Jalapeño Cheddar Sourdough Bread Recipe | Spicy and gooey | Foodgeek

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Today I am going to show you how to make a classic cheddar and japapeño sourdough bread recipe. It's super tasty and not at all hard to make. I take you through all the steps.
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#sourdoughbread #cheddar #jalapeno

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Опубликовано:

5 июл 2024

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Комментарии : 205

@jondog9 4 года назад

You're only about 10% geek. The other 90% is just plain cool. Thanks for these great looking recipes!

@Random_vids- 4 года назад

Thank you Sune for bringing this loaf into my life. I've baked at least 6 loaves in the past 2 weeks and everybody has loved it. You're a top man and I'm eternally grateful 👍

@Foodgeek 4 года назад

Wonderful!

@tanyav7888 4 года назад

Made the dough yesterday and put in frig. Baked this evening - SOOO delicious! Roughly chopped the jalapeños and cut the cubes in half and halved again. This is a keeper recipe for my family! 😃 Thank you, Sune!

@NyokaCorley Год назад

Your are my hero, this sourdough cheese and jalapeño bread turned out great. What I learned was, in the past I was not kneading my dough enough. I loved that you did not fast forward that step, it helped me go longer then I had before. ❤thank you.

@yissssss 4 года назад

Looks great, but I would definitely chop up the jalapeno for more even distribution... and also add like 5x as much.

@samguerrero653 Год назад

Your charisma is infectious, subscribed for the good vibes and good energy

@beaurearden4826 3 года назад

Mine are in the fridge for the overnight proof now! Thank you so much for the time and effort you put into your videos! So excited to bake these in the morning

@bernddues7110 4 года назад

Breadporn. I love every single word. Simply awesome. Thanks for your input.

@cyburai 4 года назад

You make me want to make bread. AND I DO! Thanks for all the help in making excellent, beautiful loaves of bread.

@oliviannadi334 4 года назад

This looks amazing. I can’t wait to try out your recipe!

@KirkeySaurus 4 года назад

Thanks Sune!! I've been a little sourdough rut lately and haven't baked a loaf in a few weeks, but seeing this beautiful loaf makes me excited! CAn't wait to give it a try!

@BeetTheRush 4 года назад

This looks absolutely incredible! 😍

@tobiasprins 4 года назад

Keep it up Sune! Love this stuff. Interested in more flavor combinations

@DGerharts 4 года назад

Love the energy in this one!

@DVDsNFC 4 года назад

Will be making this in due course thanks for posting.

@oncebefore3671 4 года назад

this recipe alone is going to make those hesitant to start baking to jump right in and getting baking --- thank you for another enticing recipe and video

@akikomiyashita7398 3 года назад

It’s soo yummy 😋 It smells soo good when it’s baking. Thank you for the awesome recipe 💕

@jeremytustin 4 года назад

Thanks for all the videos Sune - they're awesome, keep going!!! Best from Australia

@dantedias4064 4 года назад

Made one with Calabrese sausage yesterday . Fantastic ! Will heat it up on the grill with some meat tomorrow . Thanks for all the amazing videos !

@vmylau 4 года назад

Love love love it!! Thanks for sharing!

@sophiadelonghi8853 4 года назад

This bread is so delicious! Turned out beautiful and crackly!

@sabrinakastl826 4 года назад

Looks amazing!

@mandolinbala 4 года назад

Thanks for the recipe ! Tried it and it tasted awesome !

@vincebezzina4975 4 года назад

Made the Jalapeno Cheddar SD Bread this past weekend. It was a hit with my immediate family and the neighbours. what flavour!! I used fresh Jalapeno, w/o the seeds and old sharp white cheddar, and fresh picked chives. Thanks for you videos.

@gilshua4143 4 года назад

made it ! , super awesome !! family favourite !!! thanks

@gothicel 4 года назад

This is amazing, I'm going to try this recipe next Friday. Will post pictures regardless of failures, lol.

@Pocketnini 4 года назад

Just saw a Reddit post on jalapeno cheddar bread. I was planning to look for a recipe and noticed you just uploaded this. I'll definitely try your recipe!

@JanisGodwinSpear 4 года назад

That looks heavenly.

@liliankchen 4 года назад

Just the recipe I need, thanks!

@helgehavardstun1000 4 года назад

You inspired me to make my own version, with olives, chilli and cheese. Cheers

@vinkelto 4 года назад

Fantastic man!

@honeytoffy 4 года назад

I may have posted before, but I have to repeat, I have just baked my 5th loaf of this. I AM ADDICTED. It is an amazing recipe and a very tasty bread. Thank you again Sune (I think!)

@CooperNicolaysen 4 года назад

Jeg behov det. Learning danish at the same time I'm learning how to make sourdough, so you might be the perfect channel.

@doczahi 4 года назад

Looks fabulous. Will try

@FaizasKitchenOfficial 4 года назад

Mouthwatering 🥰 I want to try it.

@nickd986 4 года назад

This looks amazing 🤤

@pidansolo 4 года назад

I tried this out ytd and the result was amazing!! Thank you.

@johnweimer3249 4 года назад

Dude, The end result was the best cheesiest bread I’ve seen anywhere. I wasn’t sure in the beginning with the folds but damn is that the best cheese bread I’ve ever seen. It’s not easy being cheesy but I’m going to give this one a serious go. Thank you for the recipe!

@alandoughty4991 4 года назад

I've found that a light mist of water on the crust just before the score helps the blade glide across. And, somehow the crust seems thinner after the bake. It doesn't hurt that it encourages all those beautiful little blisters too. Love your videos. Please keep them coming. I've now succeeded by carefully watching. Thanks

@gothicel 4 года назад

Neat, I'll have to give this advice a try. Thanks friend.

@paulgerton2573 4 года назад

I dip the blade in a small dish of water for each cut. Don’t even have to wash the dish..

@Branjiebelle 4 года назад

Are you using a dutch oven when you do this?

@jeanjoo1920 4 года назад

I took off the Dutch oven lid and baked with it for an extra few minutes to crisp up the crust. Could have used a little more time.

@Eternallama1 3 года назад

That looks incredible, Sune. Thank you for this. Happy to subscribe to your channel!

@karenf14 4 года назад

😲 omg. Yummy. Making this in am. Just made fermented jalapeños. I bought similar bread in Frankenmuth Michigan and it was delicious toasted and as grilled cheese. This will be even better because it’s homemade sourdough .Thank you for this recipe

@lucioluciolucio 4 года назад

I got all the stuff I need today. Will make it tomorrow 😋

@lucioluciolucio 4 года назад

For some reason, my dough had absolutely no gluten development at all, it's just a big flour soup, and I'm not sure why. I did try a new brand of flour, so maybe that's it. Mental note: never try a new recipe with unknown flour. I decided to try and bake this mess anyway because at least it's fermenting properly. PLUS I didn't want to waste perfectly good cheddar and jalapeño, so let's see how it fares!

@donversen6050 4 года назад

Made one this morning using your video as a guide. It turned out awesome! Thanks, Sune. I tried to post pictures of the finished product, can't figure out how. Anyway, keep the video's coming!

@beckyshields700 4 года назад

Now you’re talking my LOVE language...superb!

@thepalacio 16 дней назад

As always another awesome video!

@dirkbazuin4913 4 года назад

I made it today and man this is so good 😊

@MerylBliss 4 года назад

Sune you never fail to impress!

4 года назад

Thank you Sune. Nice one. Again!

@KennethBaumann 4 года назад

It's like you were reading my mind. Thanks!

@noemizaino111 3 года назад

Amazing!!!

@patriciaarrance790 4 года назад

Amazing !😍

@mijkevdm9748 4 года назад

Made this recipe only without the jalapeños (because my young children don’t appreciate spicy yet) it was delicious!

@Maccano 4 года назад

Beautiful! Do you recommend the BROVN?

@littlebits4559 4 года назад

Gorgeous!

@riverplatetugratonombre9464 3 года назад

Very nice video!

@donnadodd2822 4 года назад

I’m going to try this but I will add grated cheddar & chopped jalapeños, probably fresh. Love your recipes!

@laurakennedy730 4 года назад

Hi did you try this with grated cheddar??? My cheese blocks just constantly popped out and I was worried it might ruin the gluten structure a bit. It's in the fridge tonight for 2nd night prove but will see how it turns out. Just think grated would be less intrusive to work with

@donnadodd2822 4 года назад

I haven’t tried it yet, probably over the weekend. I’ll let you know. I agree, smaller pieces seems more manageable.

@laurakennedy730 4 года назад

So I've made it and it was delicious. I struggled to get window pane to pass (did eventually) and the chunks of cheese kept popping out the whole time. So physically, cheese grated would be much easier from a Handling point of view. I chopped the jalapeño. Husband wants more jalapeño flavour so would use juice from the jar and more jalapeño next time 😁

@cyndianaya5304 4 года назад

Perfect bread for breakfast with eggs and bacon.

@audreywinter6910 4 года назад

I was just considering a cheddar bread for my next bake! I'm not a fan of pickled peppers, but I put a generous amount of chili pepper in all my breads anyway, so this will be just less fuss. The chives are a great addition though!

@yummyjackalmeat 4 года назад

I have homemade candied jalapeno, habanero, and serranos. I'm going to use those next baking day

@warmooze 4 года назад

I'm sooo gonna try that!

@anastasiiamoralez6763 3 года назад

I made my sourdough for the first time just using apf + some bread flour + vital gluten. Turned out great!

@cosmothewonderdog8602 4 года назад

I just pickled some jalapeños! Now I just need to get some good cheddar.

@boydmeetsworld6831 9 месяцев назад

Can't wait to try this! What is the brand of the bowl with the lid on it?

@jillk2316 3 года назад

I think i've already complimented you on this recepie mabie twice even..lol but dang!!!!!! Just made my second loaf this week as i just cant get enough. And i am even being chinsy with it. 2 slices per family... and i only have two kidos lol This is great!!!

@petekelso4676 4 года назад

Sune, is there any reason you used pickled jalapeños? As an American who lived in Germany for a few years I suspect it’s availability, I had to grow my own peppers which was tough in Frankfurt’s climate, but maybe you have another reason. BTW, excellent channel, you’ve improved my bread making dramatically.

@Safe97 4 года назад

Not 100% sure but I think it's just because they're more concentrated with salty+sour flavour which compliments the cheesy bread well. They're also less spicy than a fresh jalapeno pepper.

@pufarinu 4 года назад

Amazing work, Sune! It looks kinda complicate to do it!

@dr6627 4 года назад

Do you have any seeded sourdough recipes/videos? I'd love to see you do one.

@Ikahernandez1978 3 года назад

Yummy 😋

@ericaretay5278 4 года назад

What kind of bread cloche are you using? I have a cast iron double dutch oven, but I would love a glass one like you have so that I can see my bread as it cooks. Thank you for these wonderful videos!

@lynncroyable 4 года назад

It's listed under the video in the notes along with everything else he uses. I want one too! www.brovn.com/

@startledemu 4 года назад

Hello and thank you for your videos- just wondering if your dough knife/ scraper is 6 or 8 inches in size-thank you - from Western Australia

@outnabout2281 4 года назад

Looks fantastic, send me one.

@Maya-Bz 4 года назад

Hi Sune ! Thanks for all your videos ! Is it possible to make an experiment bread with VS without tangzhong ? Please ? 🥺🙏

@domenicomonteleone3055 4 года назад

Food geek have been following you and I like what you do please keep up all of your great work you are doing.i wouldike to ask you questions about two different starters POOLISH and BIGGA starters would you be able to make ether one video or two separate videos on POOLISH and BIGGA starters thank you kindly have a wonderful Saturday morning from Canada Guten Morgen

@mrtech2259 4 года назад

I'm making 60% hydration and it's amazing

@uruchico 4 года назад

Hi Sune. I made this over the weekend and it was PHENOMENAL! I skipped the jalapeños since my children don’t like spicy food and didn’t have chives. My question is why did you keep the baking temperature the same? Because this one has fillings?

@eltorpedo67 4 года назад

Am I the only one upset by the one single cube of cheese being left behind at 6:25?

@beckyshields700 4 года назад

elTorpedo noooo I’m the same way. I was wondering IF I grated the Cheese & diced up the jalapeño if it would make it easier to handle? Course it wouldn’t be as impressive looking as his...

@warmooze 4 года назад

It's part of the recipe :)

@toodie535 4 года назад

@@warmooze that little volcanic vent of cheeze!

@adminbird 4 года назад

Becky Shields You can grate the cheese. There will be less of the gooey-ness because the cheese will be better distributed

@dnxtbillgates 4 года назад

@@adminbird if it's too fine though it will absorb into the bread. Rough shred

@kontaa 3 года назад

Hey Sune - another great vid as usual! I have been wanting to make this since you released the video in the summer, but had a couple questions. I really like your Foodgeek Master Recipe for Artisan Sourdough Bread recipe, and was wondering if I could just add the cheese, jalapeno, and chives to that recipe, leaving the steps/ingredients the same. Is there any reason this would not work?

@Foodgeek 3 года назад

You can absolutely do that :)

@kontaa 3 года назад

@@Foodgeek I have it a go... and added bacon! Sooooo good... wish you could see the pic!

@Foodgeek 3 года назад

@@kontaa I like bacon so much I even have a tattoo ;)

@dirkbazuin4913 4 года назад

Three things I love in one bread, this I have to bake very soon. I just wonder why you proof on 30° is it to speed things up or is there a other reason?

@Carolinerowswell 3 года назад

Sune I wonder what you would add the cheese and jalapeno if a stand mixer were used to make the bread?

@immanuelvonloeper8357 4 года назад

Amazing bread, thank you!! One question: why do you not autolyse the dough and why no pre-shape ?

@Rookster18 4 года назад

There is a pre-shape, agreed on the autolyse though

@motip51 4 года назад

after hydrating the dough he let it rest for an hour.... technically isn't it autolyse? i've found that more experienced bakers bend the rules a bit. I know plenty of bakeries that add starter in the autolyse portion, and the salt later, and some are more rigid and do it the old fashion way of step by step. My advice is try it all out and do what works for you, eventually the dough will speak to you.

@SHEISTHEKILLERQUEEN 3 года назад

That bread would be delicious with eggs on top for breakfast 😋

@gabila100 2 года назад

Hello, could you please do a comparative video, mature starter vs stiff levain for sourdough bread? Thank you

@nickjones6292 4 года назад

Looks amazing, I will definitely try this. Where can I get that bowl? Can you provide an affiliate link please?

@braincheeks8823 3 года назад

Hi Sune! This is next on my list, I think I'm going to try part fresh and part pickled jalapenos. :-)

@Foodgeek 3 года назад

Sounds delicious 😋

@bunniesarecute3135 4 года назад

Looks great! Is there a specific reason you used pickled jalopenos instead of fresh ones? I’m not a fan of the pickled stuff, so that kind of surprised me 😁

@dronf1719 4 года назад

Mine just went in the fridge to proof. I used whole wheat instead of spelt, and hatch green chiles instead of jalapeño since that's what I had. That added a tiny bit of moisture I think....but I was completely unable to shape them into a ball like you did. Was so sticky that it stuck to the scraper and my hand 100% of the time when I tried to do the maneuver at 7:20. Any tips on how to better do that? Crossing my fingers for tomorrow. That said, I can't wait to eat this!

@Automedon2 4 года назад

Damn you, Sune. I swore I was going to shut down the laptop and get some sleep and up pops a recommendation for a Jalapano cheddar loaf video.

@arwasaleh2101 4 года назад

Is it better to add the ingredients to the lamination stage? Or while bulk ?

@charliemornin8938 4 года назад

When you say mature starter, does that mean unfed/not activated that day? What are your thoughts on using that method for a normal loaf?

@jessee1185 4 года назад

Charlie Mornin I believe it actually refers to fed and expanded starter, when it has just peaked but is not yet falling. I generally use the float test on a bowl of water as a measure. He has a video where he does what you are describing and I think that load required a little more time proofing.

@kathywong1213 3 года назад

Hi foodgeek may I know how many cm is your black bench scraper ? Where can I get it?

@nancypahl7755 3 года назад

Stored my sourdough cheese bread in a plastic Zip lock bag on the counter, just like my regular sourdough, but I couldn't eat it fast enough before the mold got it after maybe about 5 days. I should have frozen half of the loaf.

@Foodgeek 3 года назад

That sucks. I generally freeze most of my breads cut into slices, but any time I make one with cheese it's gone in less than a day :)

@tammycurry4843 4 года назад

YUM, omg my friend, you continue to surprise us with new awesome, how 'bout sourdough Focaccia with awesome toppings ;)

@lorivicory5635 3 года назад

Sune, why pickled jalapeños instead of fresh? Just curious. Thanks. This is my hubby's favorite flavor combo

@omgITZptoBEASTLY 4 года назад

What size bannetons do you use?

@kevinmcarthur3341 7 месяцев назад

Still great!

@adamspeers9292 4 года назад

Hi, Why do you use rice flour for the Banneton? Is there an advantage over regular flour?

@Foodgeek 4 года назад

Yes, it's not absorbed by the dough, so it helps the dough not stick to the banneton 😊

@Saimoon1331 4 года назад

Hey, can I ask where did you get that glass cover under which your bread is baked?

@marklbreen 4 года назад

It is posted in Sune's links, I also bought one and I love it. I also use the metal plate for Pizza.

@carloscampos6994 4 года назад

Hi Sune! Fantastisk oppskrift! I’m about to put mine in the oven... however, it caught my attention that you bake this jalapeño-cheddar bread at a lower initial temperature (230) than what you use for your regular bread (260). Why is that?

@Matt-td4tk Год назад

So after you take it out of the fridge, it gets scored and goes straight in the oven? There’s no “warm up” period or anything?

@Foodgeek Год назад

Nope. Straight in the oven 😁

@DANVIIL 4 года назад

If we could only add some bacon, is that possible? Great video and results.

@katlady5000 3 года назад

Everything is possible. I like designing my own recipes. I've try anything once. Roast a head of garlic and put that with the bacon and cheese. I bet that would be tasty. 😁

@jeanjoo1920 4 года назад

Made this. Great flavor, but my starter seems to be not very active. Also under baked at 25 minutes. Did it again with regular yeast while trying to save the starter. Both were successful.