Jalapeño Popper Sourdough Loaf

If you love the spicy, cheesy, and creamy flavors of jalapeño poppers, this Jalapeño Popper Sourdough will be your new favorite bake! This loaf combines tangy sourdough with melty cheese, pickled jalapeños, smoky bacon, and a luscious whipped cream cheese filling. It’s a showstopper with just the right balance of heat, crunch, and richness.

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Ingredients

For the Dough:

• 500 g bread flour (I always use Bob's Organic https://amzn.to/4hJReBk)

• 350 g water

• 10 g salt

• 100 g bubbly, active sourdough starter

Mix-Ins:

• 100 g shredded sharp cheddar cheese

• 75 g pickled jalapeños, drained and dried

For the Filling:

• 6 oz (170 g) cream cheese, softened

• 2 slices of bacon, cooked and diced

Instructions

1. Mix the Dough

In a large mixing bowl, combine bread flour, water, salt, and sourdough starter. Stir until all ingredients come together into a shaggy dough. Cover and let it rest for 30 minutes to allow the flour to fully hydrate.

2. Incorporate Mix-Ins

On the first stretch and fold, add in the shredded cheese and jalapeños, gently pressing them into the dough as you fold.

3. Stretch and Folds

Perform three sets of stretch and folds, spaced 30-45 minutes apart. This technique helps develop gluten strength without kneading.

How to Stretch and Fold:

2. Grab one side of the dough, gently stretch it upward, and fold it over the center.

3. Rotate the bowl and repeat on all four sides.

4. Cover and let the dough rest between sets.

4. Bulk Fermentation

Let the dough rise at 75°F (24°C) for about 6 hours, or until it has increased by 40% in volume. I like to use a straight edge clear container such as this one so I cane easily assess how my dough is rising https://amzn.to/3COYDAB.

5. Prepare the Filling

While the dough is fermenting, prepare the filling:

• Whip the softened cream cheese in a bowl using a hand beater until smooth and fluffy.

• Cook the bacon until crispy, then pat dry and dice into small pieces.

6. Shape the Loaf

Lightly flour your work surface and turn out the dough. Gently stretch it into a 9x13-inch rectangle. Dot tablespoons of whipped cream cheese evenly over the dough.

Sprinkle the diced bacon on top. Roll the dough into a tight log, starting from the short side, tucking in the ends as you roll. Flip the log seam side up and tuck ends to meet in the middle to form an oval, pinching seams together. Place seam-side up in a floured oval banneton (or a well-floured bowl lined with a towel).

7. Cold Fermentation

Cover the dough and place it in the refrigerator for overnight fermentation (8-12 hours).

8. Bake the Loaf

Preheat your oven to 500°F (260°C) with a Dutch oven inside. Turn the dough onto a piece of parchment paper and score the top with a lame or sharp knife. Transfer to the hot Dutch oven, cover with the lid, and lower the temperature to 450°F (232°C). Bake covered for 30 minutes, then uncover and bake for another 20 minutes to achieve a deep golden crust. Remove from the oven and let the loaf cool completely before slicing.

Jalapeño popper sourdough brings together spicy, cheesy, smoky, and tangy elements in every bite. The whipped cream cheese filling makes this loaf extra decadent, and the crispy bacon adds a satisfying crunch. Whether you enjoy it fresh or toasted, this bread is guaranteed to be a crowd-pleaser! Enjoy!

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