How to Make Jalapeño Cheddar Sourdough

This one is something special. I take a white sourdough loaf and load it with home smoked cheddar cheese and two diced jalapeños. You definitely need to try this out!
The recipe:
500g baker’s flour (other measurements in baker’s percentages)
80% filtered water
Mix together; 2ish hour autolyze
25% leaven
Mix; 30 minute rest
1% fine sea salt
40% cubed cheddar cheese (I used smoked cheddar)
Mix in salt; 30 minute rest
Stretch and fold; 30 minute rest
Lamination, adding in 1-2 diced jalapeños.
Three coil folds, with 30 minute rests between and 30-75 minute rest after last fold (until it looks properly fermented!)
Pre-shape; 10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for 20 minutes at 430F.

[@kimberlybanks1233]

What kind of flour are you using 😊

[@ThisDadGoesTo11]

This was actually from a big ol' bag of "Strong Baker's Flour" from Costco. Any kind of all purpose flour should work similarly for this bread. 😁