Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly. When it is ready, it should be about double in size.

In a large bowl, combine warm water and flour until the dough forms. Cover with a damp towel and let the dough rest for 30 minutes.

Add sourdough starter to the top of the dough. Dimple in with wet hand.

Sprinkle salt on top.

Mix the dough with your hands for about 5 minutes to combine all the ingredients well. Cover with a damp towel or plastic wrap while resting.

Let rest for 30 minutes.

While the dough is in the bowl, grab the edge of the dough firmly and pull up, stretching it upwards. Then place the dough in your hands back into the bowl. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one set of stretches.

First 3 sets of stretch and folds – every 15 minutes.
During the second stretch and fold, add the sliced fresh jalapeño peppers (or pickled) and shredded cheddar cheese to the middle of the dough.

Last 3 sets of stretch and folds – about every 30 minutes.

Cover bowl with a wet towel or plastic wrap and allow the dough rest until doubled.

Split the dough in half down the middle with a bench scraper. Be really careful not to break those bubbles.

Shape the first loaf into a ball by gently spinning it toward you in a circular motion creating tension against the counter. Repeat with the second loaf.

Set out 15-20 minutes uncovered.

Turn over and shape dough on a clean work surface by folding the two sides over to meet in the middle, and then the other two sides.

Transfer to a floured banneton (proofing basket) or bowl with tea towel, seam side up.

Cover with a plastic bag and proof for 12-15 hours (or longer) in the refrigerator.

Preheat the oven to 500 degrees. Place the dutch oven with a lid into the oven for 1 hour.

Remove bread dough from the fridge and place on a piece of parchment paper.

Dust with flour on top to make the scoring pattern stand out more.

Score with a razor.

Place parchment paper and dough in the dutch oven and place the lid on top. Carefully place the dutch oven into the oven with oven mitts.

Bake for 20 minutes at 500 with the lid on.

Take the lid off, turn the oven temperature down to 475, and bake for an additional 25 minutes or until browned.