In a large bowl, whisk together flour, salt, and yeast. Pour in warm water and thoroughly mix using your hands or a wooden spoon. Dough should be sticky. Cover the bowl with plastic wrap and let the dough rest for 3–5 hours. You want the mixture to double in size and start to have small bubbles on the top. You can let this sit on the counter for up to 18 hours.
Once you’re ready to bake, place a dutch oven in an oven preheated to 450°F. Let the dutch oven preheat for 30–40 minutes. While the oven is heating, flour a flat surface and your hands, then remove the dough from the bowl. Fold the dough over itself 4 times, layering the cheese and jalapeno slices into each fold. From there, use your hands to form the dough into a tight ball. Place a piece of parchment paper into your bowl and gently drop in the dough ball. Cover with a kitchen towel and allow to rest for 20 minutes.
Once your dutch oven is screaming hot, CAREFULLY remove it from the oven, remove the lid, and drop the parchment paper and dough ball into the dutch oven. Using a sharp knife, slice the top of the dough to allow steam to release. Place the cover back on the dutch oven and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes or until the loaf is a beautiful golden brown.
Remove from oven, allow to cool for 10 minutes, then slice and enjoy. Well done, Chef!
