pls any feedback? be honest!! it was a tad bit too sour for my liking and i wasnt able to score it bc it was too sticky for some reason  
  
jalapeño cheddar loaf by little spoon farm

🧾 Ingredients (1 loaf)

    •100g active sourdough starter
    
    •360g water (hold back 30g)
    
    •50g whole wheat flour
    
    •450g bread flour
    
    •10g salt
    
    •60g jalapeños
    
    •113g cheddar cheese

Process

1. Autolyse (1 hour) • Mix: • 330g water + starter • add flours • Rest 1 hour
2. Add salt (1 hour rest) • Mix salt with remaining 30g water • Add to dough • Rest 1 hour
3. Stretch & folds • 3 sets, 30 min apart • Add cheese + jalapeños during 2nd fold ￼
4. Bulk fermentation

Original recipe: 2–3 hours at \\\~21°C  ￼I made an adjustment (29–30°C): 1.5–2 hours MAX

5. Shape

    •Shape into ball
    
    •Into bowl

6. Final proof

Original:

    •2–2.5 hours  ￼

I made an adjustment:

    ~1.5–2hours

7. Baking (ADJUSTED for my 230°C OVEN)

Preheat

    •230°C for 45–60 min (with Dutch oven)

Covered:

    •230°C → 30 min

Uncovered:

    •220°C → 15–25 min

8. Cool for 2 hours

first ever sourdough loaf! jalapeño cheddar loaf