Jalapeno Cheddar Sourdough Recipe

Adding inclusions is a great way to spice up your baking. Chef Matthew Duffy shares his Jalapeno Cheddar Sourdough recipe using our Poly Food Storage Box.


  • 90% bread flour
  • 10% rye
  • 110% water
  • 8% levain


  • 75% bread flour
  • 25% whole wheat
  • 5% rye
  • 82% water
  • 20% cheddar
  • 20% jalapenos
  • 2.2% salt
  • 16% levain

Dough Method:

  1. Mix everything together and leave to ferment for 10-12 hours at 22°C/ 71°F.
  2. Combine the flour and water, mixing until just combined. Autolyse for 30 to 40 minutes.
  3. Mix in the levain followed by the salt with a touch of water, allowing for good development.
  4. Add the jalapeno and cheddar during the first fold as seen in the video.
  5. Bulk ferment the dough for 3 to 3.5 hours at 24 to 26°C /75 to 78°F with two folds total.
  6. Divide the dough and pre-shape round.
  7. Final shape as a boule or batard and roll in a damp towel followed by raw sesame seeds.
  8. Place the loaf into a banettone and cold ferment overnight.

Baking Directions:

  1. Bake the bread in a hot oven or Dutch oven at 232°C / 450°F for 1 hour.
  2. Halfway through the bake, once the dough has risen fully and started to take on color, cover the score with grated cheddar.
  3. Try and let it cool down before eating it!

Links for Chef Matthew Duffy

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