Preparation

1. In a large bowl, mix water and active starter until it looks cloudy.
2. Add flour and salt. Stir until you have a shaggy dough.
3. Cover and let it rest for 30 minutes.

Stretch and Folds

1. Over the next 2 hours, do 3 to 4 sets of stretch and folds, about 30 minutes apart.
2. The dough will go from rough to smoother and more elastic.

Adding Mix-Ins

1. On the second set of folds, sprinkle in most of the cheddar and jalapeños.
2. Fold gently so you do not tear the dough. Save a small handful of cheese for topping if desired.

Bulk Rise

1. Cover and let the dough rise until it looks puffier and jiggles when shaken, about 4 to 6 hours depending on the temperature.

Shaping

1. Turn the dough out onto a lightly floured counter. Shape it into a round.
2. Let it rest for 15 minutes, then shape again a bit tighter.
3. Place seam side up into a floured basket or a bowl lined with a floured towel.

Cold Proof

1. Cover and refrigerate for 8 to 16 hours.

Baking

1. Preheat the oven to 450°F with the Dutch oven inside for about 30 to 45 minutes.
2. Transfer dough to parchment, score the top, add remaining cheese if desired, then bake covered for 25 minutes.
3. Uncover and bake for an additional 15 to 20 minutes until deep golden and crisp.

Cooling

1. Let it cool for at least 1 hour before slicing.