Mix the dough

• Combine the bread flour, water and sourdough starter in a bowl until no dry flour remains.
• Cover and let rest.

Add salt, jalapeño and cheddar

• Sprinkle the salt over the dough and work it in.
• Fold in the diced jalapeño and shredded cheddar until evenly distributed.

Bulk ferment with folds

• Perform a set of stretch and folds every 30 minutes.
• Let the dough rise until noticeably puffy and increased in volume.

Shape the loaf

• Turn the dough onto a lightly floured surface and shape into a tight round.
• Place seam-side up in a floured banneton.

Cold proof

• Refrigerate the shaped dough overnight.

Bake

• Preheat the oven with the dutch oven inside to 230 °C.
• Score the loaf and bake covered, then uncovered until deep golden.

Cool and slice

• Transfer the loaf to a cooling rack.
• Let it cool before cutting into it.