These came out wonderful.

For 2 loaves:

• 1090g bread flour
• 700g room temp water
• 220g starter
• 30g pink salt
• 3 cups of sharp cheddar cubed
• 2 fresh diced jalapeño peppers seeds removed
• 1 cup of feta

I decided to Autolyse this batch, so I added flour and water only and let sit covered for 1 hour

Then I added the starter and salt, and started my Stretch and Folds in 15 minute increments for 1 hour.

My proof time was about 6 hrs.

Split dough and upon shaping, stretch out loosely into a rectangle adding in cheese and jalapeños and with each fold add more toppings. Now shape as usual. Be sure to pull the dough forward (dough pulling) on your countertop to create good tension. Place into Bannetons.

Cold retard for 2 hours.

450 degrees in a preheated Dutch oven COVERED for 30 minutes, and then 25 minutes uncovered.

Enjoy!