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Baking recipe · from the recipe book

Soft Cheddar Jalapeño Seeded Sourdough Boule

A tender, soft-crusted boule studded with sharp cheddar pockets, mild jalapeño heat and nutty toasted pumpkin, sesame and flax seeds.

Soft Cheddar Jalapeño Seeded Sourdough Boule

Ingredients

  • 3½ oz100 gActive sourdough starter (100% hydration)fed 4 to 6 hours ahead and at its peak
  • 3¼ cups450 gBread flour
  • ½ cup50 gWhole wheat flour
  • 1¼ cups300 gWaterlukewarm
  • ¼ cup (60 ml)60 gMilk, 2%room temperature
  • 1½ tbsp20 gUnsalted buttersoftened, divided
  • 1¾ tsp10 gSalt
  • 1¼ cups shredded130 gCheddar cheesecut into 1/2-inch cubes
  • 2 whole28 gJalapeñoseeded and finely diced
  • ¼ cup30 gPumpkin seeds (pepitas)toasted and cooled
  • 1½ tbsp15 gSesame seedstoasted and cooled
  • 1½ tbsp10 gGround flaxseed

Steps

  1. Starter: the morning of day 1, give your sourdough starter its usual 1:1:1 feeding and leave it at about 75°F (24°C) for 4 to 6 hours until doubled, domed and bubbly; that peak is when to use it.
  2. While the sourdough starter rises, toast the pumpkin seeds and sesame seeds in a dry pan over medium heat for 3 to 4 minutes until fragrant, then cool. Dice the jalapeño and cube the cheddar, and chill the cheddar until needed.
  3. In a large bowl, mix the bread flour, whole wheat flour, water and milk until no dry patches remain. Cover and rest 45 minutes (autolyse).
  4. Add the peak sourdough starter and the salt, squeezing and folding for 3 to 4 minutes until well combined. Then work in half of the butter until absorbed. The dough is about 63% hydration (water only) and 2% salt.
  5. Bulk rise at about 75°F (24°C) for 4 to 5 hours. Over the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart with wet hands; during the second set, spread the dough out and scatter over the cheddar, jalapeño, toasted pumpkin seeds, toasted sesame seeds and flaxseed, then fold them in. Bulk is done when the dough has risen about 50%, looks domed and jiggly, and shows bubbles at the sides.
  6. Turn the dough onto a lightly dampened counter, pre-shape into a loose round with wet hands and rest 20 minutes uncovered.
  7. Shape a tight boule, tucking any exposed cheese underneath, and set it seam-side up in a bowl lined with lightly oiled plastic wrap or a parchment sling.
  8. Proof 1 hour at room temperature, then cover and cold proof in the fridge overnight, 12 to 16 hours.
  9. Preheat the oven to 425°F (220°C) with a rack in the middle and a parchment-lined baking sheet ready.
  10. Turn the cold dough onto the parchment, score a shallow cross and bake on the sheet for 35 to 40 minutes, until deep golden and 205°F (96°C) in the center. If melted cheese browns too fast, tent with foil.
  11. Melt the remaining half of the butter and brush it over the hot crust right away to keep it soft, then loosely cover the loaf with a clean towel.
  12. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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