Mix dry ingredients:

In a medium bowl, stir together bread flour, salt, 2 cups cheddar cheese, and diced jalapeno. Set aside.

Combine water and yeast:

Pour warm water (like a baby's bath water) and yeast into a large mixing bowl. Add the flour mixture and stir with a rubber spatula until no dry flour remains.

Fold dough 8-10 times:

Fold the dough toward the center from the bowl's edges, rotating the bowl each time, 8-10 folds.

First rise 1 hour:

Cover with a towel and let it rise in a warm spot for 1 hour.

Second fold and rise:

After 1 hour, fold the dough again 8-10 times with the spatula. Cover and let rise another hour.

Preheat Dutch oven:

Midway through the second rise, place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for a full 30 minutes. Prepare a piece of parchment paper large enough to extend over the edges of the Dutch oven.

Turn out dough:

Lightly dust a counter or cutting board with flour and flour your hands. Turn the dough out onto the floured surface, flip it over, and brush off excess flour.

Shape into ball:

Fold the dough's corners toward the center 6-8 times until a rough ball forms. Flip the dough onto the parchment paper.

Score and top bread:

Score the dough with a sharp knife (e.g., an X). Spray with cooking spray or brush with oil, then sprinkle with the reserved 1/3-1/2 cup cheese and arrange jalapeno slices on top.

Transfer to Dutch oven:

Using oven mitts, take the hot Dutch oven out of the oven and remove the lid. Carefully transfer the dough using the parchment into the Dutch oven. Replace the lid and return to the oven.

Bake covered then uncovered:

Bake covered for 30 minutes, then remove the lid and bake for another 20 minutes.

Cool bread completely:

Take the Dutch oven out of the oven. Tilt it slightly and use the parchment to slide the bread out. Remove the parchment and let the bread cool on a wire rack for 1-2 hours before slicing. Texture is best when completely cooled.