Sourdough Cheez-Its

Instructions

1. 12 hours before you plan to mix the dough, add the ingredients to make 1/2 cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature.
2. Autolyse: In a mixing bowl, combine 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
3. Add salt: Add 10 grams of salt to the remaining 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined. Cover the bowl and let rest on the counter for 1 hour.
4. Bulk fermentation: Perform 3 sets of stretch and folds, 30 minutes apart, over the first hour and a half. Add the shredded cheddar cheese and jalapeños to the dough during the second set of stretch and folds. Keep the bowl covered between sets.
5. Once finished with the third set of stretches and folds, cover the dough and allow it to rise at room temperature for an additional 2-3 hours.
6. To perform a set of stretches and folds: While the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle.
7. Shape and Second Rise: Turn the dough onto a floured surface and shape it into a rough ball. Flour the top of the dough and place into a floured proving basket, top-side down. Allow to rise at room temperature for 2-3 hours or until it has risen about 20%-30%.
8. Preheat: Preheat the oven, with the dutch oven inside, to 500 degrees for 30 minutes.
9. Score and Bake: Turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the dutch oven. Cover with the lid, turn oven down to 450 degrees and bake for 30 minutes. Remove the lid and bake an additional 20-25 minutes or until the crust is at the desired color.
10. Cool: Let the bread cool on a cooling rack for 2 hours before cutting.