This loaf brings the heat — pockets of melted sharp cheddar woven right through a crackling sourdough crust, with jalapeño in every single bite. It's bold, it's beautiful, and it disappears faster than it takes to cool. Fair warning: this one will make you famous at every potluck.
Mix bread flour, whole wheat flour, and 355g water together until no dry flour remains. Cover and rest 45–60 minutes.
Add 100g active starter and dissolve 10g salt in the remaining 25g water (add pickled brine here if using). Pour both over the dough and squeeze through your fingers for 2–3 minutes until fully incorporated. Cover and rest 30 minutes.
Perform 2 sets of stretch and folds every 30 minutes. The dough will strengthen noticeably between sets.
During the 3rd set of stretch and folds, add the cubed cheddar and diced jalapeños to the dough. Use the stretch-and-fold motion to work them in gently — some cheddar will smear, and that's beautiful. Do one more set 30 minutes later.
Leave dough undisturbed at 75°F for 2–4 more hours after the final fold, until it has grown about 75% in volume, the surface looks domed and bubbly, and the dough jiggles when you shake the bowl.
Turn dough onto a lightly floured surface. Pre-shape into a round using a bench scraper, creating surface tension. Rest uncovered 20–25 minutes.
Shape into a tight boule. Dust banneton generously with rice flour and place the dough seam-side up. Cover with plastic wrap and refrigerate 8–14 hours overnight.
Preheat Dutch oven in a 500°F oven for 45–60 minutes. Flip cold dough onto parchment. Score with a cross or bold single slash. Lower into Dutch oven. Bake covered at 500°F for 20 minutes. Remove lid, reduce to 450°F, and bake 20–25 more minutes until deep golden with caramelized, slightly crispy cheddar on the crust. Cool completely — at least 1 full hour — before slicing.
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