Step 1: Prepare the Dough

Begin by mixing the active sourdough starter, warm water, and flour in a large bowl until no dry flour is visible. The dough should feel shaggy and somewhat sticky.

Step 2: Autolyse

Cover the bowl with a damp towel and let it rest for about 30 minutes. This process, called autolyse, helps to promote gluten development.

Step 3: Add Ingredients

After resting, sprinkle salt, diced jalapeños, and shredded cheddar into the dough. Mix by pinching and folding until the ingredients are evenly incorporated.

Step 4: Bulk Fermentation

Cover the bowl and let it rise for about 4 to 6 hours at room temperature. During this time, perform stretch and folds every 30 minutes for the first 2 hours to strengthen the dough.

Step 5: Shape the Dough

Once the dough has doubled, carefully turn it out onto a lightly floured surface. Shape it into a round loaf, being gentle to retain the air bubbles.

Step 6: Second Rise

Place the shaped loaf into a floured proofing basket and cover it. Allow it to rise for another 1 to 3 hours, or in the fridge overnight for added flavor.

Step 7: Preheat the Oven

When you’re ready to bake, preheat your oven to 450°F (230°C) with your Dutch oven inside. This ensures a hot, steamy environment for baking.

Step 8: Bake the Bread

Once preheated, carefully remove the hot Dutch oven and place the dough inside, scoring the top with a sharp knife. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden brown.

Step 9: Cool the Loaf

After baking, transfer the hot bread to a wire rack and let it cool completely before slicing. This waiting period allows the flavors to develop fully.