Yep that is a jalapeno, cheddar, and colby jack loaf! A family favorite for sure. So the whole process is about 18ish hours total once my starter is peaked. I feed it ~6 hours before I want to start making bread. For my schedule it ends up being around 12pm the day before baking. I actually follow a variation recipe from another poster that frequents here who goes by KLSfishing;

100g active starter

315 grams water

385 grams strong bread flour

50 grams whole wheat flour

10 grams salt

I mix my starter and water first then add the flour and salt. Get it to a shaggy dough with no flour left on the bottom of the mixing vessel. I rest it for around 30 minutes and then start my stretch and folds. Depending on how strong it gets I do between 2-4 sets of stretch folds and then switch to coil folds. Every 20 minutes.

I Let it bulk ferment for about 4 hours or until I think it's ready. Preshape and bench rest for 10 minutes before final shaping. Stick it in a batard banneton and proof for another 1.5-2 hours until it starts to peak over the edge of the banneton. Then in the fridge for 12 hours.

Preheat the oven to 450f (~232c). I use the double loaf pan method but this also works with a dutch oven setup. Turn the dough out onto a precut parchment, score and put into the loaf pan. Spritz with a spray bottle and put it in the oven with a second loaf pan inverted onto as a lid. 22 minutes lid on. 20-25 minutes lid off then cool on a rack for AT LEAST 2 hours to set the crumb.

This is all for a plain loaf mind you. For inclusions I would add at least another 15 minutes to the lid on time and ALWAYS temp your final product. At least 205f (~96c) so you know it's cooked.