In a large mixing bowl, combine the bread flour, filtered water at 88°F, sea salt, and active sourdough starter. Mix until a cohesive dough forms.

Perform the first stretch and fold by wetting your hands and stretching the dough. Repeat for all four sides, incorporating the drained Hatch chiles and shredded smoked Gouda.

Cover the dough and let it rest at room temperature for up to 8 hours.

Dust a clean countertop with flour, gently turn the dough out, shape it into a round loaf, and refrigerate overnight.

Preheat your oven to 450°F, place a Dutch oven inside to heat. Flip the dough onto parchment, score the top, place it in the hot Dutch oven, and bake for 20 minutes.

Remove the lid and bake for an additional 30 minutes until golden brown.

Transfer the loaf to a wire rack to cool for at least 1 hour before slicing.