• In a large bowl whisk together the warm water and sourdough starter.
• Add the all purpose flour, bread flour and salt. Using slightly damp hands mix all the ingredients together until a rough, shaggy dough ball forms. Cover with a damp tea towel and let rest for 30-45 minutes.
• Chop jalapenos and shred cheddar cheese. Add them to the dough. Perform one set of stretch and folds, tucking the cheese and jalapenos in as you work. Complete one set of stretch and folds by grabbing one side of the dough, stretching it up and away from the dough ball, and then folding it back over on the dough. Rotate the dough and repeat 3-4 times, working your way around the dough.
• Cover the dough with a damp tea towel or plastic and let ferment overnight, around 8-10 hours. (Temperature dependent, see full post for details on fermenting times).

The Next Morning

• Dump the dough out onto a lightly floured work surface. Shape the dough: Fold each side of dough into the center of the dough, creating a round ball. Gently flip the dough over. Gently rotate and push the dough in a circle, creating some tension on the surface of the dough.
• Place the dough into a banneton or floured bowl and cover with a damp tea towel and refrigerate for one hour.
• Preheat the oven to 425 degrees. Remove the bread from the fridge and place on a piece of parchment paper, using your hands to reshape the dough if needd. Set the dough into a cold Dutch oven and place into the preheated oven.

  Bake for 25 minutes, remove the lid from the Dutch oven and bake for an additional 22-25 minutes or until the top of the dough is golden brown.