Sourdough Jalapeno Cheddar Loaf

I hope this turns out, but I used my standard sourdough recipe to start.  200 grams active starter, 400 grams water, 600 grams AP flour (no bread flour in the store b/c of Corona), 16 grams of salt.  Mix, rest, rise, fold, rest, fold, rest then shape.

At the shaping stage I spread the dough out and put pickled jalapeno slices on it and then covered it with shredded cheddar (and also some monterey jack).  Started folding it by rolling it towards me and sealed up the edge.  It was long, so I actually flipped one half over on itself.  Went through a couple of more rest and shaping to even things out and have the skin get tighter.  I know it wasn't as tight as I normally would get it, but I was confident to put it in the proofing basket and into the fridge for its overnight rest.  

Will heat the oven with the Dutch Oven in it to 550 tomorrow.  20 minutes with the lid on.  Drop the temp to 425 and I'm thinking at least another 30 minutes until I get an internal temp of 205.  Hope it turns out good.  If I post a picture, that means I think it did.  If I don't, it means I'm embarrassed as to how it looks.  Will obviously score it with lame blade.