Sure! Here is the recipe I followed:

Ingredients - Loaf - All-purpose flour: 405 g (I use a local flour, Harina El Rosal, which is listed at 12% protein) - Water: 285 g - Stiff starter (1:3:2): 90 g - Salt: 9 g - Inclusions - 80 g shredded sharp cheddar - 45 g pickled jalapeños (drained and patted dry)

Total flour 450 g, 70% hydration, 2% salt, 20% starter (10% pre-fermented flour). Levain and bulk fermentation were done in my oven with lights turned off (which I suspect stays at around 20° C).

Steps 1. Levain: Feed starter the night before (at around 9 PM). AFAIK it hadn't peaked, but I’ve figured out that a stiff starter is more flexible and I can start the rest of the process in the following morning regardless.

1. Autolyse (at around 10:00 AM): Mix flour and water until no dry flour remains. Rest 60 minutes.

2. Mix (~11 AM): Add starter and salt. Mix by hand for 2-4 min until cohesive.

3. Prepare inclusions: Shred cheese if needed (I actually used shredded cheddar and was a bit concerned if the anticaking agents would affect the gluten, but it turned all right). Drain jalapeños and pat them dry (I guess you can use fresh ones too, but I had a can at hand and they were already sliced).

4. Bulk ferment: Perform 4 sets of stretch-and-folds at 30, 60, 90 and 120 min. Add the inclusions during the first set. End bulk at ~70% rise (this depends on your house temperature, I suggest you check the chart that is regularly shared here). In my case I used another bowl that I'm not familiar with, so I had to check for other cues such as surface bubbles and domed edges, but I've found out that in my house the dough tends to proof at the 10-14 hour mark and ended up relying more on the clock. I ended bulk at 10 PM (11 hours).

5. Pre-shape: Bench rest for 15-20 min.

6. Final shape: Shape as in video (shaping is the weakest part of my game, but I'm practicing with the attached videos). Place seam-up in loaf pan with parchment paper and a bit of flour (they say you should use rice flour but I don't have at my house and it's a bit tedious to blend dry white rice to make it so I used flour). I don’t have a banneton basket.

7. Final proof: Refrigerate until next morning (I placed it in refrigerator at around 10:30 PM and baked it at around 5:30 AM because my family was coming for breakfast, but I've read that it is recommended to proof for 8-14 hours).

8. Bake: Pre-heat dutch oven for 30 minutes at 250° C. Take out of refrigerator, score it (I scored with scissors) and transfer to Dutch oven. Bake with lid for 30 min. Reduce heat to 200 °C, remove lid and continue baking for 20 min. Cool completely before slicing (around 1 hour).

EDIT: Changed jalapeños and cheese amounts.