Step 1

Prepare sourdough starter in advance: You will need to prepare the starter before you begin mixing the dough. To a clean jar add 25g starter + 100g water + 100g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. *See notes.

Step 2

Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.

Step 3

Add salt: Add 10 grams of salt to the remaining 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined. Cover the bowl and let rest on the counter for 1 hour.

Step 4

Bulk fermentation: Perform 3 sets of stretch and folds, 30 minutes apart, over the first hour and a half. Add the shredded cheddar cheese and jalapeños to the dough during the second set of stretch and folds. Keep the bowl covered between sets. Once finished with the third set of stretch and folds, cover the dough and allow to rise at room temperature for an additional 2-3 hours. (Alternatively, you can cover the dough and let it rest in the fridge for up to 36 hours.)How to perform a set of stretch and folds: While the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle.

Step 5

Shape and Second Rise: Turn the dough onto a floured surface and shape into a rough ball. (The outside of the dough will not be smooth). Flour the top of the dough and place into a floured proving basket, top-side down. Allow to rise at room temperature for 2-3 hours or until it has risen about 20%-30%.

Step 6

Preheat: Preheat the oven, with the dutch oven inside, to 500° for 30 minutes.

Step 7

Score and Bake: Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the dutch oven. Cover with the lid, turn oven down to 450° and bake for 30 minutes. Remove the lid and bake an additional 20-25 minutes or until the crust is at the desired color.

Step 8

Cool: Let the bread cool on a cooling rack for 2 hours before cutting.