In the morning, feed your sourdough starter.

In the afternoon, when your starter has peaked, assemble your dough.

In a large mixing bowl, whisk together your sourdough starter and water until the starter dissolves and turns into a milky liquid.

Add the flour and salt, mixing until a shaggy dough forms. Cover and let rest for 45 minutes.

While your dough rests, drain your jalapenos, pat them dry, and shred your cheddar cheese.

After resting, incorporate jalapenos and cheese into the dough. Wet your fingers and fold the dough over the inclusions until a semi-smooth ball forms, rotating the bowl as you go.

Cover and let rest for 30 minutes to 1 hour. Perform 2–4 stretch and folds every 30 minutes to 1 hour until the inclusions are evenly dispersed and the dough looks strong and smooth.

Cover with a damp tea towel or bowl cover and let rest on the counter overnight for about 8–10 hours.

In the morning, your dough should have doubled in size. Turn it out onto a lightly floured work surface. Divide the dough into 6 equal pieces (280–300 grams each).

Shape each piece into a small round loaf and place them seam-side up into proofing baskets. Place all 6 baskets onto a baking sheet, cover with plastic wrap, and refrigerate for 2 hours or up to 3 days.

When ready to bake, preheat the oven to 450 degrees F.

Turn the loaves onto a large piece of parchment paper, score the dough, and place them onto a baking sheet.

Place an oven-safe shallow dish (like a cast iron skillet) on the bottom rack of the oven, pour boiling water into the dish, and close the oven immediately to trap steam.

Bake for 18 minutes with steam, then remove the dish and bake for an additional 18–20 minutes until golden and crispy.

Let cool for 30 minutes before slicing and enjoy!