In a large mixing bowl, whisk together the flour, yeast, salt, 2 cups of the white cheddar, and the diced jalapeño.

Drizzle in the warm water and stir with a large fork until combined. It will look shaggy; you can also mix with your hands.

Cover with plastic wrap and a towel and let it sit for 12-24 hours in a non-drafty place.

The dough will double in size and have tiny bubbles on top.

Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.

Turn the dough onto a lightly floured surface and shape it into a round ball.

Place the dough seam-side down on parchment, score the top, and sprinkle with the remaining cheddar and jalapeño rounds.

Carefully transfer the dough with the parchment into the hot Dutch oven. Cover and bake for 20 minutes.

Remove the lid and bake for an additional 10-15 minutes until golden and crisp.

Let cool on a rack before slicing.