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Sourdough jalapeno cheddar bread

I am on a journey to incorporate more whole grains and sourdough into my baking.Also, trying to make less processed foods. Jalapeno Cheddar Bread (1 loaf) 100 grams active sourdough starter 330 grams water -Mix until starter is disolved 500 grams of bread flour (AP flour will also work) -Mix into a shaggy dough, cover and let autolyse for 1 hour. -While the dough is hydrating during the autolyse process dice 4 oz of cheddar cheese and 1/3 cup of jalapeno peppers 10 grams of salt 30 grams of warm water -Mix salt and water to dissolve the salt, then add the salt mixture to the dough and work into the dough until it forms a cohesive mass. -Let rest covered for 30 minutes. -Do a set of stretch and folds. Let the dough sit covered for 30 minutes -Do a second set of stretch and folds, but this time slowly add the cheese and peppers. -Let the dough sit covered for 30 minutes and do a set of stretch and folds. -Now leave the dough covered and let it rise for 4-5 hours until it has risen at least 50% -Shape the dough and place covered in the refrigerator over night up to 48 hours. -Pre-heat a dutch oven inside of your over to 450ºF -Remove the dough from the refrigerator and score the loaf prior to placing in a dutch oven -Bake covered 25 minutes and uncovered for 20 minutes. -Let the bread cool at least 2 hours before slicing.