Jalepeno Cheddar Sourdough Loaf

About this product

Jalapeño Cheddar Sourdough — Baked Wednesdays, Gone by Sunday

Every loaf starts with Bells Bakes Doughsephine, our 4-year-old starter, fed the same way she always has been — a 1:3:3 of organic bread flour, well water, and time. She's grown tall on countertops, slept through winters in the fridge, and had a hand in every loaf we've ever sold. The dough stays just as simple at its core: flour, water, salt — folded through with sharp cheddar and a good amount of jalapeño for a fresh bite with a subtle heat in every slice.

Each batch gets a long, cold ferment in the refrigerator — twelve to sixteen hours, depending on the weather — before a hot bake in the farm kitchen oven. The crust comes out dark and crackly, with crisped cheddar baked right into the surface; the open, irregular crumb is laced throughout with gooey cheese and just enough jalapeño to make your nose run a little. Just before baking, each loaf is brushed with an egg wash using one of our Angry Dog Farms farm-fresh eggs.

This one's built for grilling — slice it thick for a cheddar-jalapeño grilled cheese, or toast it up alongside a bowl of chili. It keeps three or four days in a paper bag on the counter (never plastic — it traps moisture and softens the crust), though it rarely lasts that long once people catch a whiff of it coming out of the oven.