Sourdough Cheddar Jalapeno habanero Bread

 This is the bread I make for people at work it's a huge hit. I started adding Habaneros to it to give it that little extra kick. You can leave the Habaneros out but if you like spicy I would suggest you add them. You can take all the membranes out and the seeds and maybe just add one or two to start with to see what you think. But I think the Habaneros give it a really nice flavor. I really don't measure my cheese or jalapenos I just grabbed handfuls of cheese and toss it in and I just chop up jalapenos and toss in. I have to admit there was one day that I added too many habaneros and it was a little painful so be careful.

• 3 2/3 cups (18 1/3 ounces)  all-purpose flour

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature starter

• 4 chopped jalapenos with most of the seeds removed.

• 4 chopped habaneros (you can leave these out but I love the extra kick.

• 1 cup sharp cheddar cheese

• 1 sliced jalapeno seeds left in.    

• 3 tablespoon sharp cheddar cheese 

Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture along with chopped jalapenos and 1 cup cheddar cheese and stir using wooden spoon (I use my hand), scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

Transfer dough to lightly floured counter and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of a sheet of parchment. Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven cover with plastic wrap or cloth.

Let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.

Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Cover pot and place on middle rack in oven. Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven).

Remove lid and continue to bake for about 10 minutes, then sprinkle 3 Tablespoon cheese and as many sliced jalapeno as you wish. Cook until loaf is deep brown and registers 210 degrees, another 10-20 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving