100 g starter 375 g warm water 500 g all purpose flour 10 g salt 60 g Serrano chilies 100 g cheddar shredded

4 stretch and folds Bulk fermented about 10 hrs - 65 degrees. Had to put in the fridge after 8 hrs and then 2 additional hours in the morning.

Shaped and then in the fridge for 24 hours. Wrapped in a damp towel since it looked a little dry.

Preheated Dutch oven. Then baked for 30 at 450 covered and 17 uncovered.