✤100g bubbly active starter
✤300g warm filtered water (80-90°F)
✤500g bread flour
✤10g salt
✤4 oz sharp cheddar cheese, shredded
✤1 large fresh jalapeño, diced
❖In a large bowl, whisk together starter & water until frothy. Mix in the flour & salt until a shaggy dough forms. Cover and place in cold oven with oven light on for 1 hour. Make sure to check oven temperature periodically so the temperature does not exceed 80-85°F.
❖Add the cheese & jalapeño during first set of stretch and folds. Do 4 total sets of stretch and folds, every 30 min.
❖Keep covered and leave bowl on counter until bulk fermentation is done (dough is doubled and doming, with jiggle).
❖Shape and place in banneton for 24 hour cold ferment in fridge.
❖Preheat a dutch oven at 450°F for 30 min.
❖Place loaf in dutch oven, score the top of the dough, cover with a lid and bake 25-30 min. Remove lid and bake another 15-20 min.
❖Cool loaf on wire rack at least 2 hours.
