In a large mixing bowl, combine the warm water (about 110°F/45°C), sugar, and active dry yeast.

Stir gently and let it sit for 5–10 minutes until it becomes foamy. This step ensures the yeast is activated and ready to help the dough rise.

Tip: If your yeast mixture doesn’t foam, it may be expired or your water might be too hot or too cold. Try again with fresh yeast.

Add the bread flour, sea salt, and garlic powder (if using) to the bowl with the activated yeast.

Drizzle in the olive oil and stir everything together using a wooden spoon or spatula until a shaggy dough forms.

Gently fold in the shredded vegan cheddar and chopped jalapeños, ensuring they’re evenly distributed.

Tip: If the dough feels too sticky, sprinkle in a little extra flour. If it feels dry, add a tablespoon of water at a time.

Cover the bowl with a clean kitchen towel or plastic wrap.

Let it rise in a warm spot for 12–18 hours (overnight works best). The dough should double in size and become bubbly.

Tip: A slightly warm oven (turned off) or a countertop away from drafts is a great place to let the dough rise.

Once the dough has risen, lightly flour a surface and gently turn the dough out onto it.

With floured hands, shape it into a round loaf by folding the edges into the center. Avoid overworking the dough—this keeps the bread light and airy.

Tip: Don’t knead! This is a no-knead dough, so shaping it gently is key.

Place the shaped dough onto a piece of parchment paper and let it rest for another 30–45 minutes while you preheat the oven.

Preheat the oven to 450°F (230°C) and place a Dutch oven (or baking stone) inside to heat up. This helps create a crispy, bakery-style crust.

Tip: If you don’t have a Dutch oven, you can bake the bread on a baking sheet, but adding a small oven-safe dish of water helps mimic the steam effect for a crisp crust.

Carefully place the dough (with parchment paper) into the hot Dutch oven and cover with the lid.

Bake for 30 minutes covered, then remove the lid and bake for another 15–20 minutes until the crust is deep golden brown.

The bread is ready when it sounds hollow when tapped on the bottom.

Tip: For extra crunch, let the loaf cool on a wire rack for at least 30 minutes before slicing.