Jalapeño Cheddar Olive Oil Sourdough

Ingredients:

350g water

100g active starter

20g olive oil

10g salt

50g whole wheat flour

450g bread flour

60g sliced jalapeños

113g shredded cheddar cheese

Intructions:

-Mix water and starter until frothy

-Add both flours, mix until no dry spots remain

-Rest 20 minutes, then dimple in olive oil and salt

-Rest 1 hour

-3-4 sets of stretch and folds. Add in jalapeños and cheddar cheese during the second set

-Bulk on counter 6 hours

-Shape and refrigerate

-Score as you please

-Bake at 450°, 30 minutes covered, 20 minutes uncovered