Ingredients
Scale
- 3 cups All-Purpose Flour (or Bread Flour)
- 1 ½ cups Warm Water (about 105°F)
- 1 teaspoon Active Dry Yeast or Instant Yeast
- 1 ½ teaspoons Salt
- 1 cup Sharp Cheddar Cheese, cubed or thick shredded
- ½ cup Cooked Bacon, chopped into bits
- 1 teaspoon Garlic Powder (optional)
- Extra flour for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt, yeast, and garlic powder. Add the chopped bacon bits and the cheddar cheese cubes, tossing them to ensure they are coated in flour. Pour in the warm water and use a sturdy spatula or wooden spoon to stir until a shaggy, sticky ball forms. Ensure there are no dry flour streaks left at the bottom of the bowl. Do not worry about the appearance; it should look messy and wet.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rest for at least 12 hours, though 18 hours is even better for flavor development. During this time, the dough will double in size and become dotted with tiny bubbles on the surface. This slow fermentation is what creates the airy texture and complex taste.
- Place your empty Dutch oven (with the lid on) into the oven. Preheat the oven to 450°F (230°C). Let the pot heat up for at least 30 minutes while you prepare the dough. This step is crucial because a scorching hot pot is what creates the steam necessary for a crispy, artisan crust.
- Turn the dough out onto a well-floured surface. It will be very sticky, so use plenty of flour on your hands. Gently fold the edges of the dough toward the center to form a round ball. Place the dough on a piece of parchment paper. Cover it with a towel and let it rest for 30 minutes while the Dutch oven finishes heating.
- Carefully remove the hot Dutch oven from the oven. Lift the dough by the edges of the parchment paper and drop it into the pot. Put the lid back on and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12-15 minutes until the crust is a deep golden brown and the cheese is bubbling. Remove the bread and let it cool on a wire rack for at least 30 minutes before slicing.
- Cook Time: 13 hours 0 minutes