How to Make Jalapeño Cheddar Sourdough

This one is something special. I take a white sourdough loaf and load it with home smoked cheddar cheese and two diced jalapeños. You definitely need to try this out!
The recipe:
500g baker’s flour (other measurements in baker’s percentages)
80% filtered water
Mix together; 2ish hour autolyze
25% leaven
Mix; 30 minute rest
1% fine sea salt
40% cubed cheddar cheese (I used smoked cheddar)
Mix in salt; 30 minute rest
Stretch and fold; 30 minute rest
Lamination, adding in 1-2 diced jalapeños.
Three coil folds, with 30 minute rests between and 30-75 minute rest after last fold (until it looks properly fermented!)
Pre-shape; 10 minute rest
Final shape; rest overnight
Score, then bake covered 30 minutes at 440F; uncovered for 20 minutes at 430F.

[patrickvance]

Criminally low view count for how great this recipe is. I did two loaves for friends (subbed garlic and rosemary for jalapeño in one of them) and they tasted awesome.
I'm doing two more tonight, if you happen to see this; On the first two loaves they didn't hold shape well and rose very little. Thinking of maybe knocking the water to 75% and doing another stretch and fold, would those help? Thinking it's also too cold in the kitchen but I can't do much about that.

For anyone who reads comments before watching - very easy to follow, simple process, turns out great.