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(9:00 p.m.)In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
(8:30 a.m)In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 30 minutes. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation.
(9:00 a.m.)Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. If the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Transfer the dough to a container for bulk fermentation and cover.
(9:15 a.m. to 12:45 p.m.)This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the jalapeño and cheese as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
(12:45 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
(1:15 p.m.)Shape the dough into a round (boule) or oval (batard). Then, place the dough in proofing baskets, seam side up.
(1:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
(The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C). Bake – 9:00 a.m. (next day)
NOTE: I would recommend that whatever method you use to bake this jalapeńo-cheddar sourdough bread, you use a piece of parchment paper below the dough—the cheese tends to leak out of the dough just a bit!
Preheat your oven with a Dutch oven, combo cooker, Challenger bread pan, or baking stone or Baking Steel inside to 450°F (230°C) for 30 minutes.
I baked these loaves in my Challenger bread pan, but you could also follow my guide to steaming an oven for baking bread.
Score each piece of dough and slide it into the oven—bake for 20 minutes with steam. Then, remove the steaming pans from inside the oven (or remove the lid to your baking pan) and bake for an additional 30 minutes, or until the crust is deeply colored and the interior temperature registers around 204°F (95°C).
Once fully baked, cool your loaves on a cooling rack for 1-2 hours. See my post on the best way to store bread to keep it fresh for a week or longer.