Jalapeño & Cheddar no knead bread

Jalapeño & Cheddar no knead bread 3 cups + 2 tbsp (390g) all purpose flour 2 tsp course sea salt 1/2 tsp instant or active dried yeast 1 jalapeño, diced 1 cup (125g) shredded cheddar cheese 1.5 cups (360ml) warm water, around 95F/35C Mix together first 5 ingredients. Add in water and stir together (I use a wooden spoon and sort of press the mixture together). Form a ball and leave to rise in a large bowl covered in plastic wrap or foil. Leave to rise for 12-18 hours at room temperature. Turn dough out onto a floured surface, shape into a rough ball. I like to pull and fold over each edge and give the ball a quarter turn after each fold over. It’s a pretty wet dough so you can’t shape it like a regular dough. Transfer to parchment paper. I use a different temperature than the recipe says. Preheat your oven to 230 Celsius or 445 Fahrenheit. Let the dough rise for 45 mins. Once ready, place in the Dutch oven (including parchment paper) and cook for 30 mins with the lid on. After 30 mins, take the lid off and bake another 15 mins. Take the loaf out and let cool before slicing.