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Combine all levain ingredients and ferment at 70 deg F for 8-9 hours.
Combine Final Dough flours, BBYW, and water and autolyse for 20 minutes.
Add levain to autolyse dough and mix with dimpling/pinching/squeezing. Rest for 10 minutes.
Add peppers, cheese, and salt with dimpling/pinching/squeezing. Rest for 10 minutes.
One set of bowl kneading (24-28 folds). Assure add ins are well distributed during these folds. Rest for 10 minutes.
Two sets of bowl kneading (10-12 folds). 10 minute rest between sets.
Bulk ferment at 76 deg F with bowl S&F every 45 minutes until dough is starting to get 'puffy'.
Pre-shape when dough volume has increased 75-80%. Dough should have some jiggle to it. (3.5 hours)
Final proof at 76 deg F (2 hours).
Preheat oven to 465 deg F with Fibrament stone. Presteam oven with roughly ¼-⅓ cup boiling water 2-3 minutes before loading dough. Add ⅔-¾ cup boiling water immediately after loading dough.
Bake 465 deg F (1 minute), 400 deg F (19 minutes); vent oven; 425 deg F (10-15 minutes). Remove when you have hollow thump.