Cheddar Jalapeño Sourdough Bread

Pre Stater by feeding it at a 1:1 ratio of water and flour. Allow it to become active at room temperature approx 2-4 hours. (I do this the night prior to baking)
Mix flour, water and salt with the fresh fed stater in a large bowl. Mix until a smooth sticky ball is formed. NOTE: Make sure you bowl is large enough for the dough to double or triple in size.
Cover with a damp towel, proof at room temp for approx 90 min. (You May need to proof longer depending on temperature in the room)
While dough is proofing prep cheese and Jalapeños.
Place jalapeños in a bowl and add olive oil to coat. Allow them to sit at room temp until needed.
After 90 min dough should have doubled in size. Add Jalapeños and about 75g if the cheese and combine till evening distrusted.
Cover and proof for an additional 30-45 min
Pre heat oven to 425 degrees Fahrenheit with dutch oven inside the oven.
After 30-45 min and the oven is nice and hot, remove dutch oven and lightly coat the dutch oven with olive oil and flour. This will create smoke.
Gently dump dough ball into the dutch oven, create at least two slits in the top of the dough to allow rise.
Sprinkle remainder of cheese on top, cover with dutch oven lid and place in the oven.
Bake for 30-35 min covered.
After 30-35 min, remove lid and bake for additional 10-15 min or until a nice dark golden brown.
Remove and place in a cooling rack, allow bread to completely cool before enjoying.