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Cheddar and Black Pepper Bread
Ingredients
2/3 cup
bread flour
1/2 cup
water
1/8 teaspoon
instant yeast
2 1/3 cups
bread flour
1 1/4 teaspoons
instant yeast
1 1/4 teaspoons
coarsely ground pepper
1 cup
water
2 teaspoons
table salt
8 ounces
cheddar cheese
2
disposable aluminum pie plates
Instructions
STEP 1
FOR THE SPONGE: Stir flour, water, and yeast in a cup until combined. Cover and let sit at room temperature for 6 hours.
STEP 2
FOR THE DOUGH: Whisk flour, yeast, and pepper together in mixer bowl. Stir water into sponge. Slowly add sponge mixture to flour and mix until dough forms. Let rest for 20 minutes.
STEP 3
Add salt and knead on medium-low until dough is smooth and elastic, about 5 minutes. Gradually add cheddar until just incorporated.
STEP 4
Transfer dough to greased bowl, cover, and let rise for 30 minutes.
STEP 5
Fold dough over itself several times then let rise for 30 minutes. Repeat folding and rising for a total of 4 sets.
STEP 6
Mist a towel with water and dust a colander with flour. Shape dough, roll in remaining cheddar, and place seam side up in colander.
STEP 7
Cover and let rise until doubled in size, about 30 minutes to 1 hour.
STEP 8
Preheat oven to 450°F, placing baking stone in the oven with disposal pie plates filled with lava rocks.
STEP 9
Dust loaf with flour and invert onto parchment. Cut slashes on top of loaf.
STEP 10
Pour boiling water into lava rocks to create steam, then bake loaf until golden brown and cooked through. Cool before serving.
Nutrition Facts
(per serving)
Calories:
2617 calories
Servings:
10 servings
Carbohydrates:
350 g
Fat:
84 g
Fiber:
14 g
Protein:
110 g
Sugar:
3 g
Meal Effort
Preparation:
4 hrs 30 mins
Cook:
40 minutes
Total:
5 hrs 10 mins