In small bowl mix 2 tsp of yeast and 1 ½ warm water to activate the yeast a little better leave it for 10-15 mins.

In another large bowl Mix 3 cups of flour and 2tsp of salt.

Pour the yeast water into flour and mix it with a wooden spoon and then knead with your hand until mixed well.

Cover it with saran wrap and towel, if your house is on the colder side put it on the stove and turn on the oven on the lowest or one of the stoves on the lowest to help the dough rise faster, leave it for about 45mins to an hour first rise.

Then when the dough rises a little stretch it and fold, leave it covered for another hour second rise.

After the dough 2nd rise, add the cheddar and jalapeño and stretch and fold to mix in the cheese and jalapeño and leave the dough for 2 or so hours to rise and double in size.

Turn on the oven to 450F and put the Dutch oven inside to heat up.

After the dough doubled in size, sprinkle some flour onto the table and put the dough on the table and shape it.

You will make it into a square and then fold from the top to bottom and then roll it into a ball.

Put the dough ball on parchment paper and sprinkle some flour onto the dough and rub it, then score the dough on the side.

Take the Dutch oven out and put the dough in the pot, cover it and bake it for 30 mins on 450F and then take off the lid and reduce the heat to 425 and bake it for another 10-15mins.

Take it out the oven and let it rest for 20 mins and then cut into it and enjoy.

Extra tips:

✔ If you like extra crunch, sprinkle some extra cheddar on top before baking.

✔ Brush the crust with melted butter for a gorgeous golden finish.

✔ If you want deeper flavor, let the dough rise overnight in the fridge!

(For overnight fermentation follow these instructions:

Step-by-Step Overnight Fermentation

Mix the Dough – Combine the activated yeast mixture with flour and salt, stirring until fully incorporated. Knead until the dough feels smooth and slightly elastic.

Refrigerate Before the First Rise – Instead of letting the dough rise immediately, cover it tightly with plastic wrap and place it in the fridge overnight (at least 8-12 hours). This slows down fermentation, developing richer flavors.

Remove from Fridge & Warm It Up – Take the dough out in the morning and let it sit at room temperature for about an hour to remove the chill.

First Rise – Now, let the dough rise for 45 minutes to an hour in a warm spot, until it expands significantly.

Now follow instructions as before.)