Ingredients
Dry Mix
- 3½ cups (420g) bread flour
- 1½ tsp kosher salt
- 2 cups cheddar cheese, shredded
- 1 jalapeño, diced
Wet Mix
- 2 cups warm water
- 2¼ tsp instant yeast
Topping
- ⅓–½ cup cheddar cheese, shredded
- 10 jalapeño slices
Directions
- Mix flour, salt, cheese, and jalapeño in a medium bowl.
- Combine warm water and yeast in a large bowl. Add flour mixture and stir with a rubber spatula until no dry streaks remain.
- Using a spatula, fold dough from edges toward center 8–10 times. Cover and rise 1 hour in a warm spot.
- Repeat spatula folding. Cover and rise another hour.
- Halfway through second rise, place a covered dutch oven in the oven and preheat to 450°F for 30 minutes.
- Flour a work surface. Turn dough out, flip, and brush off excess flour.
- Fold corners toward center 6–8 times to form a rough ball. Transfer to parchment paper.
- Score the top, spray lightly with water, and top with reserved cheese and jalapeño slices.
- Lower dough and parchment into hot dutch oven. Cover and bake 30 minutes.
- Remove lid and bake 20 more minutes until deep golden.
- Cool on a wire rack 1–2 hours before slicing.
No dutch oven?
- Boil about 1½ cups of water. Pour into a metal or ceramic pan on the bottom oven rack.
- Place shaped dough on parchment on a baking sheet on the middle rack.
- Bake at 450°F for 45–50 minutes until deep golden.
Notes
- Dough texture: This is a high-hydration dough — it will be loose and extremely sticky, not shapeable like traditional dough. Use a rubber spatula for folding.
- Flour: All-purpose flour works but may yield a denser loaf.
- Jalapeños: Canned jalapeños are fine as a substitute.
- Dutch oven: Use at least a 3.5-quart dutch oven.