Step 1

Combine 60g fed and active starter with 250g warm water, then add 330g bread flour.

Step 2

Cover the bowl with plastic wrap or a damp towel.

Step 3

Set the dough aside to rest for 30 minutes.

Step 4

Sprinkle in the salt and knead everything together for 2- 3 minutes. Recover the dough and allow to rest for another 30 minutes.

Step 5

With wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 8-12 times, for 2-3 rotations around the bowl.

Step 6

Recover the bowl, and set it aside for 30 minutes.

Step 7

Repeat the stretch and fold process twice - stretch and fold followed by a 30 minute rest.

Step 8

During this last rest, prepare your jalapeños and cheddar cubes! Slice or dice your pickled jalapeños into your desired size, and cube the cheddar into ¼" cubes.

Step 9

Lightly dust your counter top with flour, then turn the dough onto the work surface.

Step 10

Carefully press/stretch the dough into a rectangular shape with wet hands. The dough may fight your pulling, but take care to not tear the dough - if required, stretch a bit, then let the dough rest for a couple of minutes before stretching more.

Step 11

Spread the pickled jalapeños and cubed cheddar over the surface of the sourdough, reserving about ¼ of each.

Step 12

Fold up the bottom of the rectangle about ⅓ of the way up, like you'd fold a letter. Sprinkle the remaining add ins on the piece you just folded up. Fold the top of the dough over the bottom. Gently fold the sides under to form a boule shape.

Step 13

Return the dough to it's bowl, cover and set aside to rise for 5-6 hours.

Step 14

Once the dough has nearly doubled, gently move it to a lightly floured work surface, then, fold the dough into a square-ish shape.

Step 15

Flip the dough, so the floured side is up, and tuck the dough underneath itself in gentle circular motion until a round boule forms.

Step 16

Transfer the dough to your proofing basket, banneton, or bowl. If using a proofing basket or banneton, flour well before transferring dough. If using a bowl, line it with parchment paper.

Step 17

Cover the dough and rest for another two or so hours, until the dough puffs up and becomes slightly jiggly. It won't double at this stage and that's ok. If you're not going to bake right away, cover the dough and place it in the fridge for 12-16 hours. If performing a cold ferment, bake sourdough cold, straight from the fridge, but add an extra 5 minutes of bake time.

Step 18

Preheat oven with dutch oven inside to 475f.

Step 19

Once oven is preheated, turn the dough out onto a parchment sheet.

Step 20

Score the top of the dough with a bread lame or sharp razor blade.

Step 21

Lift the dough using the parchment paper as a sling and place it into the hot dutch oven.

Step 22

Bake at 475f for 35 minutes covered and then another 15-20 minutes uncovered, until the crust is golden brown.

Step 23

Remove from dutch oven immediately and place on a wire mesh rack to cool before slicing.