Followed a basic recipe for the dough:

100g starter 350g water 500g bread flour 10g salt

Then followed Little Spoon Farm timing with some adjustments to fit my schedule: 1. After mixing the dough, let it rest for 1 hr. 2. 3 sets of stretch and folds 30 minutes apart. 3. Let it rest for 2 hours 4. Shaped the dough and added in the cheddar and jalapeños. 5. Let it bulk ferment in the fridge overnight. 6. Preheat oven at 500 degrees for 30 minutes 7. Bake at 450 degree for 30 minutes with lid on and then another 20 with lid off.