In a large mixing bowl, combine 4 cups of bread flour, 1.5 cups of room temperature filtered water, 2 teaspoons of sea salt, and 0.5 cup of active sourdough starter. Stir with a wooden spoon until you achieve a shaggy and cohesive dough. Scrap down the sides of the bowl as needed to incorporate all the flour. Let it rest for about 30 minutes.

After the resting period, perform your first set of stretch and folds. Wet your hands lightly and grab one edge of the dough, stretching it upward before folding it over the center. Rotate the bowl and repeat this folding method for a total of four sets every 30 minutes, incorporating 1 cup of well-drained, chopped hatch chiles and 1 cup of shredded Gouda cheese during the first fold.

Once you've completed the stretch and folds, cover the bowl with a damp cloth and let the dough bulk ferment at room temperature for 6 to 8 hours, until it has puffed up and doubled in size.

Gently transfer the dough onto a floured surface and shape it into a tight round. Place the shaped dough upside down in a floured banneton, seam-side up. Cover it with a cloth and refrigerate overnight.

The next day, about 30 minutes before baking, preheat your oven to 450°F (232°C) while placing a Dutch oven inside to heat up.

Carefully remove the hot Dutch oven and lift the dough from the banneton onto parchment paper. Score the top of the loaf with a sharp knife, then add a few tablespoons of water to the Dutch oven to create steam before gently transferring the parchment with the dough inside.

Cover the Dutch oven with its lid and bake the dough for 20 minutes. After this, remove the lid for an additional 30 minutes until the loaf is deep golden brown and sounds hollow.

Once baked, transfer the loaf to a wire rack to cool for at least 1 hour before slicing.