This is a classic artisan-style sourdough boule with an open, airy crumb, pockets of melted sharp cheddar, and spicy jalapeño pieces throughout. The crust is blistered and golden with a light sprinkle of salt, just like the photo. It pairs perfectly with a simple cheese dip on the side.
Ingredients (1 large boule, ~12 slices)
Dough
- 100 g (½ cup) active, bubbly sourdough starter
- 360 g (1½ cups) lukewarm water (reserve 30 g / 2 tbsp)
- 450 g (3¾ cups) bread flour
- 50 g (⅓ cup + 1 tbsp) whole wheat flour (or more bread flour)
- 10 g (2 tsp) fine sea salt
Add-ins
- 113–150 g (4–5 oz / ~1–1½ cups) sharp cheddar cheese, cut into small ¼–½ inch cubes (cubed gives better pockets than shredded)
- 50–60 g (¼–⅓ cup) jalapeños, diced (fresh or pickled, patted very dry; remove seeds for milder heat)
Optional for crust
- Rice flour or semolina for dusting the banneton
- Flaky sea salt for sprinkling before baking
Method
- Feed starter the night before so it’s peaked and active when you mix (doubled, bubbly).
- Autolyse / mix
In a large bowl, mix 330 g water + starter until milky. Add both flours and mix by hand until no dry flour remains (shaggy dough). Cover and rest 30–60 minutes. - Add salt
Dissolve the salt in the remaining 30 g water. Work it into the dough thoroughly. Cover and rest 30–60 minutes. - Bulk fermentation + stretch-and-folds
Perform 3–4 sets of stretch-and-folds, spaced 30 minutes apart.
During the second set, scatter the cubed cheddar and diced jalapeños over the dough and gently fold them in.
After the last fold, cover and let the dough rise at room temperature (ideally ~70–75°F / 21–24°C) until it has increased ~30–50% in volume and looks airy with bubbles (usually 3–5 total hours of bulk, depending on temperature and starter strength). - Shape
Gently turn the dough onto a lightly floured surface. Shape into a tight boule (be gentle so you don’t deflate or tear the dough around the cheese). Place seam-side up in a rice-flour-dusted banneton or towel-lined bowl. - Final proof
Cover and proof at room temperature 1–3 hours or (recommended for best flavor and crust) cold-proof in the fridge 8–24 hours (or up to 36 hours). - Bake
Preheat oven to 450–500°F (230–260°C) with a Dutch oven inside for at least 30–45 minutes.
Turn the dough out onto parchment, score the top deeply, and (optional) sprinkle lightly with flaky salt.
Lower into the hot Dutch oven, cover, and bake 25–30 minutes.
Remove the lid and bake another 15–25 minutes until deeply golden and the internal temperature reaches 205–210°F (96–99°C).
Cool completely on a wire rack (at least 2–3 hours) before slicing so the crumb sets.
Cheese Dip (quick side to match the photo)
Melt 1–1½ cups shredded cheddar (or a mix of cheddar + American/Monterey Jack) with a splash of milk or cream over low heat, stirring until smooth. Season with a pinch of salt, garlic powder, and a few diced jalapeños if desired. Keep warm.
Tips for the exact look in the photo
- Cubed (not shredded) cheese creates the distinct melted pockets.
- Pat jalapeños very dry so they don’t add excess moisture.
- Dutch oven + steam gives the blistered, crackly crust.
- Cold proof develops better flavor and a more open crumb.
- Don’t slice until fully cooled or the interior can be gummy.
This produces a tall, crusty boule with visible green jalapeño bits and gooey cheddar pockets throughout—exactly as shown. Enjoy warm with the cheese dip!
