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Jalapeño Cheddar Sourdough

I made 4 loaves, below I provide ingredients for 1 loaf, if you need more, just multiply all the ingredients.

Ingredients

Sourdough Starter

50g sourdough starter
50g water
50g bread flour
5g rye flour
Dough

270g bread flour (90%)
30g whole wheat flour (10%)
222g water (74%)
150g sourdough starter (50%)
7g salt (2.3%)
60g cheddar cheese cut into cubes
40g fresh or pickled jalapeño

Prepare sourdough starter in advance.

Dough

11 am mix water with sourdough starter, add salt and all flour mix well until all flour will become hydrated, but the dough will be sticky and lumpy. Cover, let rest at 24-26C/75-79F for 30 min.

11:30 am laminate the dough by stretching on a wet table, sprinkle cheddar and jalapenos, fold it back, round the dough and let ferment at 24-26C/75-79F for 45 min.

12:15 pm 2nd stretch and fold, cover the dough , let ferment at 24-26C/75-79F for 45 min.
1 pm 3rd stretch and fold, cover, let ferment at 24-26C/75-79F for 45 min.
1:45 pm 4th stretch and fold, cover the dough, let ferment at 24-26C/75-79F for 45 min.
Performing stretches and folds will help with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
After the final stretch, you should see some bubbles on the surface. The dough should become lighter and bigger, with a rise of 50% to 100%. The exact rise depends on the strength of the flour you are using: with strong flour, the dough can proof up to 100% rise, while with weaker flour, up to 50%.

Note: All directions above are based on the dough temperature remaining between 24-26°C (75-79°F). If the temperature of the dough is higher or lower, please adjust the fermentation time accordingly. Higher temperatures will shorten the fermentation time, while lower temperatures will extend it.

Shaping sourdough

2.30 pm Dust the work surface with flour and flip the container with the dough onto it.
Starting with the side closest to you, pull the right two corners of the dough to the left, then fold them up into the center of the dough. Repeat this action with the other side.
Finally, roll the dough and shape it into a smooth, taut roll.
Transfer the roll, seam side up, to a prepared proofing basket or loaf pan lined with a kitchen towel.
Cover it with plastic wrap and let the dough rise in the refrigerator for 14-24 hours.

Baking

Next morning

Preheat your oven to 500°F and place a cast iron pan with the lid inside for 45 minutes to 1 hour.
Remove the dough from the fridge.
Flip it over onto a piece of parchment paper and score it with a sharp knife or a scoring lame.

Transfer the dough onto the hot cast iron pan and cover with the lid to create steam for a beautiful and crusty crumb.
Bake at 500°F for 15 minutes with the lid on.
Remove the lid and lower the temperature to 450°F.
Bake for 20 more minutes until golden brown.

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