No Knead Jalapeño Cheddar Bread

+ 2 Tablespoons (390g) all-purpose flour, plus more for hands

coarse sea salt (I find the flavor lacking using regular table salt)

instant or active-dry yeast

jalapeño, diced

shredded cheddar cheese

and 1/2 cups (360ml) warm water (about 95°F (35°C))

or higher dutch oven or any large oven-safe pot with a lid (lid is crucial)