Yes! Baking bread in a covered dutch oven eliminates the need for the water-filled pan and concentrates the steam, producing a nice crunchy crust. Keep the dough in one ball instead of making two loaves, and line your dutch oven with parchment paper to keep the dough from sticking to the pan. Bake for the first 30 minutes or so with the pan covered, then top with the jalapeño slices and cheddar cheese. Return the bread with the pan uncovered to the oven for another 15 minutes, or until the crusts are golden brown.