Cheddar-Jalapeño Sourdough

I think I have cracked the code, ya'll. I've made a few of these, and every time they tasted delicious, but the esthetic was to be desired. This time, I think I did it, or I just got a little lucky. Sometimes I just can't figure sourdough out. I could use the same recipe, same dish, same oven, and each loaf turns out differently. When one of these is finished though, my house smells good, and my mouth is just a little on fire. This is even better with jalapeño jelly or just a little butter. Although I've brought them to soccer games where parents just broke into the sourdough with nothing but their hands. Anyway, here is how I make them. And just for reference, you really can't mess up any sourdough. bread.

INGREDIENTS:

150 g sourdough starter

300 g of water

500 g of flour

15 g of salt

7 medium jalapeños diced (you could pulse them a few times in your food processor)

75 g shredded cheddar

INSTRUCTIONS:

1. Mix your starter and water and let sit for a few minutes

2. Add your flour and salt and combine until you have a rough dough. It will not be pretty or very dough-like and that's okay.

3. Cover and let sit for 30 minutes.

4. After 30 minutes, do a set of stretches, and shape your dough into a ball. It's okay if it isn't perfect. This is when your dough starts to feel a little more like dough.

5. Let it sit, covered, for another 30 minutes before doing another set of stretches and shaping it into a ball again.

6. If you have time, let it sit for another 30-45 minutes, then do another set of stretches. If not, skip to step 7.

7. Pull your dough out of the bowl and stretch it into a rectangle (or as close as you can get it). Add half the jalapeños and half the cheddar, stretch and fold it like before.

8. Before the last series of stretches, add the last half of jalapeños and almost all of the cheddar. Your dough will feel funny because it is full of jalapeños and cheddar, but it will taste delicious.

9. Shape it into a ball, place it in a bowl and cover it up. Let it sit for 6-8 hours. If you don't have that kind of time, feel free to place it in the fridge for up to 12 hours.

10. Take the dough out of the bowl and place on a floured surface. Shape the dough into a round ball. If you have a dough scraper, feel free to use this to help guide you.

11. Once you have a nice, beautiful round ball, place in a banneton to proof and cover for an hour, or place in the fridge for up to 12 hours.

12. About 45 minutes before baking time, turn your oven on 475. I will often place my Dutch Oven in the oven about 30 minutes before baking so it is nice and hot and ready to go.

13. Once your dough is finished proofing, place on floured parchment paper, score with a razor or sharp knife, add any cheddar you have left over on top, and place in the oven for a total of 55-60 minutes: 25 covered and30-35 uncovered.

14. When finished, remove from parchment paper and cool on a wire rack for at least 45 minutes. This is really the hardest part!