1. Mixing the Dough (Autolyse and Initial Mix): Combine bread flour and water in a large bowl. Mix gently until all flour is wet, then cover and rest for 30 to 60 minutes. After resting, add active sourdough starter and kosher salt. Mix by hand until well combined.

2. Incorporating Flavorful Add-ins: Sprinkle diced sharp cheddar cheese, chopped pickled jalapeño peppers, onion powder, and dried oregano over the dough. Gently fold and squeeze the dough to evenly distribute the additions.

3. The Bulk Fermentation and Stretch & Folds: Over the next 3 to 4 hours, perform 4 to 5 sets of “stretch and folds” every 30 to 45 minutes. Lightly wet your hand, stretch a section of dough upwards, and fold it over itself towards the center. Rotate and repeat 3-4 times per set.

4. Pre-shaping the Loaf: After bulk fermentation, gently scrape the dough onto a lightly floured surface. Form it into a loose round shape, handling gently to preserve air. Let it rest uncovered for 20 to 30 minutes.

5. Final Shaping for the Perfect Loaf: Lightly flour your surface. Flip the dough over and carefully shape it into a tight boule or bâtard by pulling edges towards the center. Transfer seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.

6. The Cold Proof: Cover the banneton or bowl and place it in the refrigerator for 12 to 16 hours.

7. Preheating Your Oven: About an hour before baking, place your Dutch oven in the oven. Preheat oven to 500°F (260°C) with the Dutch oven inside.

8. Baking Your Masterpiece: Carefully remove the hot Dutch oven. Gently flip the cold dough from the banneton into the pot. Score the top if desired. Place the lid back on and bake covered for 20 minutes. Remove the lid, lower oven to 450°F (230°C), and bake uncovered for another 25 to 30 minutes, or until deeply golden brown.

9. Cool Down and Enjoy!: Carefully take the loaf out of the Dutch oven and place on a wire rack to cool completely for at least 1 to 2 hours before slicing.