In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 packet of active dry yeast until well blended. Add 1 cup of shredded sharp cheddar cheese and 1 finely chopped jalapeño, stirring until the mixture is evenly combined and all dry ingredients are moistened.

Gradually pour in 1 ½ cups of warm water while stirring with a wooden spoon or spatula until a sticky, shaggy dough forms.

Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 24 hours until the surface is dotted with bubbles.

Preheat your oven to 450°F. Place a large Dutch oven with its lid inside to heat up.

Once the dough has risen, lightly flour your hands and a clean surface. Form the dough into a rough ball and place it on parchment paper.

Carefully remove the preheated Dutch oven from the oven. Use the parchment paper to lift the dough into the pot, cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for 15 to 20 minutes until the crust is deep golden brown.

Once baked, carefully transfer the bread to a wire rack and cool completely for at least 30 minutes before slicing.