Sharp cheddar and everything seasoning loaf

I started with my typical 500g flour, 100g starter, 350g water; did the initial mix in my kitchenaid which worked out really well to jump start the gluten development. Waited about an hour to add the salt, and then did a couple of minutes of slap and folds (though the dough barely needed it.) During the first stretch and fold I added 150g of shredded sharp cheddar; next time I do it I will remember to take the cheese out of the fridge earlier, as it dropped my dough temperature pretty significantly. I proceeded with my normal coil folds at 30 minute intervals afterward, then I let it bulk ferment for a total of probably 8 hours at a dough temp of 76-77 degrees. I really wanted to push my bulk here, and I probably slightly overproofed, but the bread is still very nice.

Once I was satisfied with the bulk I flattened the dough out as much as I could, and sprinkled it with everything bagel seasoning as I laminated it. Then I let it bench rest before doing my final shaping and into the banneton. I let it proof on the counter for about 45 minutes and then put it in the fridge for only about 4 hours, since I wanted to bake same day.

It smelled insanely good while it was baking and it’s very delicious. This is going to be one of my staple inclusion loaves, I can already tell. Next time I will chop up a couple of scallions as well.