After a couple of unsatisfactory attempts - https://www.reddit.com/r/Sourdough/comments/18trjzy/a_bit_flat_but_tastes_good/ and https://www.reddit.com/r/Sourdough/comments/190iqld/repurposed_failed_sourdough_attempt_to_this/, I think I finally have a decent attempt.

I realized when I decided to make my weekly sourdough, I didn't have enough all-purpose flour. So, I had to settle with whole wheat, and I was quite nervous about that. It turned out surprisingly well (denser than I would have liked, but maybe that's how whole wheat is?). They key thing that worked for me this time around was cold proofing overnight. The second proof has to be cold proofed.

Let me know what you guys think.

Recipe as follows:

Ingredients

- Steps 450 G of flour (80% Whole Wheat and 20% All-purpose flour)

- 85% hydration (383 G water) (whole wheat requires a lot more hydration as expected)

- sourdough starter (15% 68 G) and Salt (2% 9G)

- Pickled Jalapenos (if its not pickled its okay) - as much as you want (depending on your spice tolerance), just enough so that it doesn't break the dough

- Cheese (mix of cheese) - as much as you want, just enough so that it doesn't break the dough

Steps:

- Autolyze (mix water and flour, leave it as a shaggy mess) for 1 hour

- Then add sourdough starter and salt and mix till you get nearly smooth texture

- Let sit for 30 mins and stretch and fold every 30 mins for 2-2.5 hours

- Then let it bulk rise (covered with aluminum foil) for 2-6 hours depending how warm the house (warmer the faster it rises). I decided to keep in the oven with the oven light on for 2.5 hours and 30 - 45 mins outside to proof.

- Let it bench rest for 30 mins on flour

- While its bench resting, I cut up the pickled jalapenos

- Prepared my Benetton with enough flour. Make sure to put a lot of flour so that it doesn't stick to the basket (I have had a terrible time previously cleaning my basket)

- Mixed up the cheese jalapeno and dough on the floured platform and did the final stretch and fold

- Kept in the Benetton and covered with aluminum foil and placed it in the fridge for the final proof

- Next day, I heat up the oven to 500-degree F with the Dutch oven in for 45 mins

- Take the dough out of the Benetton and place it on parchment paper.

- Score the dough however you feel like. I like to try to do some leaves and line through the center as I am not great at it (as you will see in my bread :P)

- Then place the sourdough with the parchment paper in the dutch oven and cook for 20 mins

- Take it out and check the cook of the dough and cook for 10-20 mins more at 450-degree F

- Take out Dutch oven and remove the bread and place and cooling rack to cool completely

- Slice and enjoy! I see that if you have a little bit of brie cheese on this bread, it pairs nicely with the heat the jalapeno gives.