100-130ml/3 ½-4 fluid ounces7-8 tablespoons lukewarm water
olive oilfor kneading
1cupcheddarcut into small cubes
⅓-2/3cupchopped jalapenossee notes
Topping
¼cupshredded cheddar
5-10jalapeno round slices
Instructions
Combine flour, starter, and salt in a large bowl. Add seven tablespoons lukewarm water to the mixture and stir together. You should have a soft dough, if it is still dry, and an additional tablespoon of water.
Tip the dough onto an oiled work surface—I like to use a cutting board. Knead dough for 10-15 minutes until the dough is smooth and elastic.
Place the dough into an oiled bowl and cover with saran wrap. Put the bowl in a warm place and let rise for 5 hours. I like to heat my oven on to 170 degrees Fahrenheit, place my covered bowl inside, turn the oven off, and leave the dough the rise.
By now, your dough should have doubled in size. Punch your dough down, knocking the air out. Your dough will be very soft again, dump the dough onto your work surface and stretch it out into a large flat piece. Sprinkle cubes of cheddar and chopped jalapeno and roll dough up (like if you were making cinnamon rolls). Knead the dough for a minute, helping to disperse all the cheese and jalapenos.
Shape the dough into a ball and dust with flour. Place into baking dish and leave to rise uncovered for 4-8 hours.
After your bread’s second rise, place a pan of water on the bottom rack of the oven, and preheat to 425 degrees Fahrenheit and bake loaf for 30 minutes. Pull loaves out of the oven and top with shredded cheddar and jalapeno rounds.
Reduce heat to 400 degrees Fahrenheit and bake for an additional 15-20 minutes. Remove loaf from pan and cool on cooling rack.