My second loaf, added jalapeno cheddar inclusion

Proud of my second ever sourdough loaf!

Ingredients:
150 grams sourdough starter
350 grams water
500 grams flour
8 grams salt
145g cheddar cheese
2 jalapeños

Steps:
Mix and rest for 1 hour
Stretch and fold 4 sides and rest for 30 mins (2x) I add the inclusions during this step
Coil stretch, 30 mins rest(2x)
Bulk ferment rest for 3 hours
Shape and place into floured bowl with towel
Rest overnight
Take out 1 hour prior baking to bring the loaf to room temp

Preheat oven and dutch oven to 500F for 1 hour
Cover and bake for 40 mins
Decrease to 475F uncover and bake for 8-10mins

I feel like preheating my cast iron dutch oven for 1 hour and putting 2 ice cubes behind the parchment paper after placing the bread in the Dutch oven for steaming helped a lot.