Feed Your Starter (4-8 Hours Before Baking) - Mix 50g of starter with 100g flour and 100g water (1:2:2 ratio). Let it double in size before using. Need to check if it’s ready? Drop a spoonful in water—if it floats, you’re good to go.

Mix the Dough - In a large bowl, dissolve the active starter in warm water until it looks milky. Add the bread flour and salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.

Rest & Hydrate - Cover with a kitchen towel and let it rest for 1 hour—this allows the flour to absorb the water, making the dough easier to handle.

Stretch & Fold (Incorporating the Good Stuff) - Every 30 minutes, perform 3-4 sets of stretch and folds to build gluten strength. On the second round, gently spread the jalapeños and shredded cheddar over the dough. Fold them in as you stretch. After the last stretch and fold, cover and let it bulk ferment at room temperature (3-12 hours, depending on room temp & starter activity).

Shape the Dough - Lightly flour a countertop and gently shape the dough into a rectangle. Fold it like an envelope, then gently roll the dough from one end to the other, creating a dough ball. Then, using gentle push-and-pull motions, create surface tension on the top.
Let it rest seam-side up in a floured banneton basket or towel-lined bowl. Remove any jalapeños that have popped out on the surface of the dough to prevent burning in the oven.

Cold Proof for Deep Flavor - Cover and let it rest at room temp for 30-60 minutes, then refrigerate for 12-48 hours (longer = more flavor). Wrap a damp tea towel around the bread dough to keep it fresh and moist.

Score & Bake Like a Pro - Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip the dough onto parchment paper, dust lightly with rice flour (optional), and score the topof the dough with a razor blade or sharp knife. Transfer to the preheated Dutch oven, bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.

Cool (If You Can Wait That Long) - Let the bread cool on a wire rack for at least an hour—this prevents a gummy texture. Slice, slather with butter, and enjoy every cheesy, spicy, sourdough-packed bite.