1. Prepare the Dough Base

• In a large mixing bowl, combine the sourdough starter and warm water. Mix well until the starter dissolves.
• Add the bread flour, all-purpose flour, and whole wheat flour to the bowl. Stir until no dry flour remains.
• Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse process).

2. Add Salt and Bulk Ferment

• Sprinkle the salt over the dough and mix until fully incorporated.
• Cover and let the dough ferment at room temperature for 6–8 hours.
• During the first 2 hours, perform a series of dough folds:
  • Gently stretch and fold the dough over itself every 30 minutes.
  • After 2 hours, fold the dough every 1 hour for the next 2 hours.
• Let the dough rest undisturbed for the remaining 2–3 hours.

3. Incorporate Add-Ins and Shape

• Gently fold in the cheddar cheese, pickled jalapeños, and chives, ensuring they are evenly distributed throughout the dough.
• Shape the dough into a loaf and transfer it to a floured banneton or bowl lined with a floured towel.

4. Proof Overnight

• Cover the shaped dough and refrigerate it overnight. This cold proof helps develop flavor and structure.

5. Bake the Bread

• Preheat your oven to 450°F (230°C) the next morning. Place a Dutch oven in the oven while preheating.
• Transfer the dough onto parchment paper and carefully place it into the cold Dutch oven.
• Bake at 450°F for 10 minutes, then reduce the oven temperature to 425°F (220°C) and bake for 25 minutes with the lid on.
• Remove the lid and bake for an additional 10 minutes, or until the loaf develops a golden-brown crust.

6. Check Doneness and Cool

• The bread is done when it reaches an internal temperature of 210°F (99°C) or makes a hollow sound when tapped.
• Transfer the loaf to a wire rack and let it cool completely before slicing.