Jalapeño asiago loaf -this is my 3rd attempt and I finally got a more airy texture!

This is my first loaf that looks as pretty inside as it does outside!
I used
90 g of starter
375g of water
500g of flour(plus a few handfuls after I was done mixing)
12g of sea salt

After making the dough I let it rest for 30 min and did 5 or so tucks, and repeated this 4 times over 2 hours. Once I finished I added in my cheese and peppers while folding for the first rise. After 8 hours at room temp I shaped the dough and let it rest in the fridge for 12 hours.
Preheated a Dutch oven to 500 and put the loaf in. Lowered the temp to 450 for 30, removed the lid, reduced temp again to 400 for an additional 20 min! Let cool for at least an hour:)