There’s something magical about pulling a freshly baked loaf of sourdough from the oven. The crackling crust, the warm aroma, and that first slice slathered with butter make all the effort worthwhile. This recipe gives you three delicious variations using the same sourdough base dough: a sweet Cinnamon Sourdough, a traditional Classic Sourdough, and a savory Jalapeño Cheddar Sourdough.
Whether you’re craving something sweet for breakfast, a rustic loaf for sandwiches, or a cheesy loaf packed with flavor, this recipe has you covered.
Ingredients
For the Base Dough (Makes 2 Medium Loaves)
- 800g bread flour
- 560g water (70% hydration)
- 160g active sourdough starter
- 16g salt
For Cinnamon Sourdough
- 1/3 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter
For Jalapeño Cheddar Sourdough
- 1½ cups sharp cheddar cheese, shredded
- 2–3 fresh jalapeños, diced
- Optional: 1 teaspoon garlic powder
For Classic Sourdough
- No additional ingredients needed
Equipment
- Large mixing bowl
- Dough scraper
- Banneton baskets or bowls lined with towels
- Dutch oven
- Sharp blade or bread lame
Step 1: Mix the Dough
In a large bowl, combine the water and active sourdough starter. Stir until the starter dissolves.
Add the bread flour and mix until no dry flour remains. Cover and let rest for 30 minutes. This resting period, called autolyse, helps gluten develop naturally.
After 30 minutes, sprinkle in the salt and work it into the dough using wet hands.
Cover and let the dough rest for another 30 minutes.
Step 2: Stretch and Fold
Over the next 2 hours, perform 4 sets of stretch-and-folds every 30 minutes.
To do this:
- Grab one side of the dough.
- Stretch it upward.
- Fold it over the center.
- Rotate the bowl and repeat on all four sides.
Each round strengthens the dough and creates the structure needed for a beautiful loaf.
Step 3: Divide the Dough
After completing the stretch-and-fold process, divide the dough into portions depending on how many loaves you want to make.
You can make:
- One Classic loaf and one Cinnamon loaf
- One Classic loaf and one Jalapeño Cheddar loaf
- Or divide further to make all three varieties
Gently shape each portion into a rough ball.
Classic Sourdough Version
The classic loaf is the simplest and highlights the natural tangy flavor of sourdough.
Shape the Dough
Fold the edges toward the center, then flip the dough seam-side down. Use your hands to create surface tension by gently pulling it across the countertop.
Place the dough seam-side up into a floured banneton basket.
Cover and let rise at room temperature for 1–2 hours or refrigerate overnight.
Cinnamon Sourdough Version
This sweet loaf makes an incredible breakfast bread and tastes amazing toasted with butter.
Add the Filling
Stretch the dough into a rectangle.
Brush lightly with melted butter.
Mix the brown sugar and cinnamon together and sprinkle evenly across the dough.
Roll the dough up tightly, jelly-roll style.
Shape into a loaf while keeping the filling contained inside.
Place seam-side up in a floured banneton basket.
Cover and proof as directed above.
Tip
Avoid overfilling with sugar because it can melt during baking and make shaping difficult.
Jalapeño Cheddar Sourdough Version
If you love bold flavors, this loaf is guaranteed to become a favorite.
Add the Mix-Ins
Flatten the dough gently into a rectangle.
Sprinkle half of the cheddar cheese and jalapeños over the surface.
Fold the dough in thirds.
Add the remaining cheese and jalapeños.
Shape into a round loaf.
Place seam-side up in a floured banneton basket.
Cover and proof until ready to bake.
The cheese melts into pockets throughout the bread while the jalapeños add a subtle heat that balances perfectly with the sourdough tang.
Step 4: Cold Fermentation
For the best flavor and texture, refrigerate the shaped dough overnight for 8–12 hours.
Cold fermentation develops deeper flavor and makes scoring easier.
Step 5: Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
When ready to bake:
- Remove dough from the refrigerator.
- Turn it onto parchment paper.
- Score the top with a sharp blade.
For the cinnamon loaf, a simple slash works best.
For the jalapeño cheddar loaf, you can sprinkle a little extra cheese on top before baking.
Baking Times
- Bake covered for 25 minutes.
- Reduce temperature to 450°F (232°C).
- Remove lid and bake for another 20–25 minutes.
The bread should develop a deep golden-brown crust.
Internal temperature should reach approximately 205–210°F (96–99°C).
Cooling
Allow the loaves to cool completely on a wire rack before slicing.
This step is important because the crumb continues setting as the bread cools. Cutting too soon can result in a gummy texture.
Serving Ideas
Cinnamon Sourdough
- Toasted with butter
- French toast
- Cream cheese spread
- Apple butter
Classic Sourdough
- Sandwiches
- Soups and stews
- Avocado toast
- Garlic bread
Jalapeño Cheddar Sourdough
- Grilled cheese sandwiches
- Chili or soup accompaniment
- Breakfast toast with eggs
- Pulled pork sandwiches
