Jalapeño cheddar artisan bread

This bread is made in a cast iron pot with a lid. It's very simple but needs lots of time to rise. It'll be very sticky and that's ok, you don't even need to touch it because I left my dough in the bowl while the pot preheated then plopped it in the hot pot and baked.

Crusty Bread

http://www.simplysogood.com/2010/03/crusty-bread.html?m=1

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, mix in cheese and jalapenos then pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.