Bacon Jalapeño Cheddar Braid

About This Recipe

This is a simple loaf of bread packed full of inclusions that breaks so many sourdough "rules."

I am very much a different baker than I was when I first started making this recipe. I question myself, now, as I update all the "why's" for you. But, the truth is, it works. The method used here is simple, yet efficient. It's the way I learned to make bread back in the very beginning, and it's the way I made bread for quite a while. However, it's very different from the way I make bread now.

Despite my change and growth as a baker, this is a recipe people ask for again and again. What is it about soft and tender bread, packed with the bacon-jalapeño-cheddar triage? There must be something, because it seems to be one recipe that disappears every single time I make it.

What I Love About This Recipe

Flavor, flavor, flavor. This loaf has an absolutely divine flavor. Why stop at jalapeño-cheddar when adding bacon makes it that much better? Look, I know what you're thinking, but as a Texas gal, bacon is prized. It's a common delicacy. We put it in everything. So, of course we have to have it in our bread, too. This loaf has been a winner with everyone that has had the pleasure of tasting it; I hope you love it as much as we Texas folks do.

All The "Why's"

Bread Flour

Bread flour absorbs more moisture, so you'll find that if you substitute this ingredient with all-purpose flour, the dough will be wetter and you may need to add more flour. I prefer bread flour in my stiff doughs because of its higher protein content, which helps the gluten bind. This is especially important in stiff doughs because the lack of water makes it more difficult for gluten to come together. Without gluten, the dough will not be able to trap air, and it will not rise properly. I use King Arthur Bread Flour, protein content about 12.7%, in any recipe that calls for bread flour (unless otherwise noted).

Salt

Salt helps bring out flavor (without salt, bread would taste almost like nothing), but also has notable effects on the dough. Salt is a tightening agent, meaning it helps create a more elastic (strong) dough. It does slow fermentation, as well as gluten development, but these are things we must account for in the recipe because we cannot have a recipe without salt. It is important to use just the right amount, enough to bring out the flavor, but not so much that the loaf cannot ferment or come together. I use the standard - 2% salt - in all my recipes, unless otherwise noted.

Water

Water is the main source of hydration in this recipe, bringing the dough together as well as activating enzymes that provide food for yeast. This is a stiff dough, so we need just enough of it to bring the dough together, but not so much that the dough is a sticky mess. It may be a good idea to hold a little of the water back if this is your first time making this recipe. A stiff dough is necessary to hold the defined shape of the braid.

Milk

Milk adds softness, density, and a subtle creamy flavor. I find a touch of it in this recipe to pair well with the richness of the bacon and the bite of the jalapeño.

Sourdough Starter

You need more active starter than usual in this recipe. That's because jalapeño and yeast don't mix. As of this moment, I am not sure of the exact reason why, but it's likely the same reason why you don't want to rub your eyes after dicing the jalapeño. It burns! By adding more starter, we can keep this dough moving as it needs to.

At one point, I did try to ferment this dough in a warm environment in order to speed things up and I do NOT recommend this! In warm temperatures (80's) homofermentative lactic acid bacteria (LAB) are favored, a kind of bacteria that breaks down flour and creates extensibility. Though the acid they release is neutral tasting (that is, until there's an abundance of it), this extensibility will make the braid hard to shape, as you'll find the braid wants to seep into itself and lose its form. These homofermentative LAB also break down the gluten structure and reproduce faster than yeast in their ideal climate, leading for a bread that's more likely to overproof before it's fully proofed.

Inclusions

I use a LOT of inclusions in this recipe. Flavor is absolutely my goal here. Bacon, diced jalapeños, and cheddar cheese create the epitome of Southern taste.

Low Hydration

The term “low hydration” simply means this is not a wet and sticky dough; it does not include as much moisture as other recipes. The approximate hydration is 65%. At this hydration, you'll find the dough is soft, smooth, and firm (but still pliable). It may be slightly sticky but should not stick to your hands or the counter when kneading.

This consistency allows the dough to hold its shape without help, necessary for a braided loaf. It also contributes to a finer crumb and a softer, more tender texture, while holding all the inclusions in place (no leaking out the bottom of the bread).

The low hydration of the dough also has one other bonus - reduced sourness. Stiff doughs (and starters, for that matter) do not encourage the reproduction of bacteria that release acids resulting in a sour flavor. In other words, the dough's consistency helps give the bread a neutral flavor.

Mixing

For this recipe, we just need the dough to form a gluten network. This can be a difficult task in stiff doughs due to the lack of water (which makes it harder for gluten to form). Without enough gluten-binding proteins, the dough may struggle to form a gluten window, which allows opportunity for air to escape. This decreases the dough's ability to rise to its fullest potential, resulting in a denser crumb and texture. Gluten must be developed through kneading and time; the more help it can get, the better. Using a flour with a high protein content can be helpful.

I generally develop this dough by hand, spending about twenty-five minutes kneading it. Alternatively, you can use a stand mixer on a low speed to mix and knead this dough. Follow your stand mixer's directions for a stiff dough, generally a low speed is all you need, and you will be on your way! Due to the stiff nature of the dough, it cannot be stretched (maybe one time an hour or two into bulk fermentation), meaning that kneading like this is a must. This recipe does not require any folds.

Bulk Fermentation

Letting the dough rise as much as possible, but not too much, contributes to the airiest of loaves. In an attempt to favor the yeast and reduce sourness, I recommend keeping the dough temperature between 70-75 F (21-24 C). Watch the dough and ferment until it doubles in size (at least; eight to twelve hours). Then, you can shape it and let it double again. Though I favor an overnight method for this dough, use your knowledge of your environment to bulk ferment this dough appropriately.

Shaping

Shaping is done all in one fell-swoop. I divide the dough, roll it out, and braid it. If the dough was fermented appropriately (not too hot) it should be stiff enough that it will not mesh into itself. If the gluten begins to tighten, a twenty minute rest will relax it enough that you should be able to finish the job.

Egg Wash

This helps give the loaf its beautiful golden brown color. Without the egg wash, the loaf would be lacking in color and shine.

Baking Method

The temperature of 425 F (220 C) allows for a beautiful oven spring and exterior browning, while also perfectly cooking the interior, melting the cheese, and softening the jalapeños.

Suggested Timeline

Daytime Timeline

Overnight Timeline

📌 Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.