Jalapeño Cheddar Sourdough

1: Autolyse flour and water for 30 mins to 1 hour.

2: Squish in starter and let rest for 30 mins.

3: Squish in salt, jalapeños, and cheese.

4: 30 mins after adding salt, stretch and fold the dough.

5: 60 mins after adding salt, stretch and fold again.

6: 1.5 hours after adding salt, perform a coil fold.

7: 2.25 hours after adding salt, perform another coil fold.

8: 3 hours after adding salt, do the last coil fold.

9: 3.5 hours after adding salt, preshape and let rest for at least 30 minutes.

10: Shape the dough, place into banneton, and rest overnight in the fridge.