So, my wife let it slip that pepperjack is her favorite bread so we picked up some cheese at the grocery store and I diced it and folded it into the dough with the stretch & folds. Somehow I made myself put all that delicious cheese in the bread (nearly 50% of the flour by weight), I guess that's love for you. I had about 80g of stiff levain chilling in the fridge that was left over after refreshing my starter, so I used all of it here.
Pepperjack sourdough
80g stiff levain
20g whole wheat flour
280g KA all purpose
200g water
145g pepper jack cheese
6 g salt
Bulk ferment was around 4 hours at around 80 F, with S&F every 30 minutes for the first 1 1/2 hours to develop dough and incorporate the cheese. I shaped it and proofed it for around 1 1/2 hours at about 86 F. Preheat to 500 and baked in dutch oven at 425 F, 20 min cover on, 25 min. cover off.
