Wanted to share my first inclusions loaf - cheddar, scallion, and chilli crisp.

I've only been baking sourdough for about 2 months, and not daily, so this is somewhere around loaf #7.

**Dough:**

* 600g strong white bread flour
* 390g filtered room-temp water
* 120g active starter (a bit stiffer than usual)
* 12g Maldon salt

**Inclusions:**

* 90g grated mature cheddar
* handful of chopped scallions
* \~2 tbsp Lao Gan Ma chilli crisp

**Method:**

Started by mixing the water and starter, then added the flour and salt. Mixed until shaggy and did a few minutes of stretches and light kneading, then left it to rest for 30 minutes.

After that I did 4 sets of stretch & folds with an additional coil fold at the end, all about 30 minutes apart. I added half of the inclusions during the 3rd stretch & fold, and the other half during shaping.

Then it went into a banneton and into the fridge overnight.

Baked at 240°C for 30 minutes covered (scored at the 8-minute mark), then 30 minutes uncovered at 220°C. I added a couple of ice cubes during the covered phase, which I think is why the score design isn’t super pronounced.

I was a bit worried about this one since I had to keep putting it in and taking it out of the fridge during bulk fermentation because of work and commuting, but it still turned out really nicely.

Couldn’t wait to try it so I cut it about 2 hours later while it was still slightly warm. Super soft and quite moist (probably from the fat in the cheese and chilli oil), but not dense at all.

Any thoughts?  
Or suggestions for future inclusions?

I was thinking maybe strawberry and white chocolate next.

First Inclusions Loaf