675g flour
470g water
250g shredded chedder (divided 200g/50g)
2 jalapeños, seeded and coarsely chopped
1 jalapeño, sliced into rings
2.25tsp yeast
1 tbsp oil
1 tbsp kosher salt

Combine flour, salt, chopped jalapeno, 200g cheddar.

Combine water and yeast. Pour flour into water/yeast combo.

Combine with silicone spatula. After combined, fold in 8 times, turning the bowl 90 degrees between each fold.

Let rise for 60 minutes, then fold 8 times again.

Let rise an additional 30 minutes, then fold 8 times again. Preheat oven and Dutch oven to 450F.

Turn dough out onto a floured work surface. With floured hands, flip over and fold 8 times again. Flip over again onto a sheet of parchment paper.

Brush top of dough with olive oil. Sprinkle remaining cheese on top. Arrange jalapeno rings, then slash an X into the top of the loaf.

Remove Dutch oven from oven, add bread on parchment paper. Cover and bake for 30 minutes, then remove cover and bake for 30 additional minutes.

Remove bread from oven, cool on wire rack.

TODO: tweaks
1. Make the dough a little drier—60-65%? (Decrease water)
2. Actually knead it some; it spreads out too much otherwise (?)