Ingredients
Scale
- 3 cups all-purpose flour or bread flour
- 1 ½ teaspoons salt
- ½ teaspoon active dry yeast or instant yeast
- 1 ½ cups warm water (about 100°F)
- 1 cup sharp cheddar cheese, cubed or shredded
- 6 strips of bacon, cooked until crispy and chopped
- 1 teaspoon garlic powder (optional)
- Additional flour for dusting
Instructions
- In a large mixing bowl, whisk together the flour, salt, yeast, and garlic powder. Stir in the chopped bacon and cheddar cheese cubes until they are evenly distributed. Pour the warm water into the center. Use a sturdy spoon or a spatula to mix until a shaggy, sticky ball forms. Do not worry if it looks messy; this is exactly how it should look. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours. During this time, the dough will double in size and become bubbly.
- Once the dough has finished its long rest, 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. Heating the pot is crucial for getting that signature crispy crust.
- While the pot is heating, turn the dough out onto a heavily floured surface. The dough 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 rough ball. Place the dough onto a piece of parchment paper. Let it rest for about 15–20 minutes while the oven finishes preheating.
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lift the dough and drop it into the pot. Place the lid back on and bake for 30 minutes. The lid traps the steam released by the dough, which allows the bread to rise fully before the crust sets.
- Remove the lid from the Dutch oven. You will see a pale, risen loaf. Bake for an additional 12 to 15 minutes without the lid until the top is a deep golden brown and the cheese is sizzling. Carefully remove the bread from the pot and transfer it to a wire rack.
- This is the hardest part: let the bread cool for at least 30 to 60 minutes before slicing. Cutting into hot bread lets the steam escape too quickly, which can make the inside gummy. Once cooled, slice and enjoy!
- Cook Time: 19 hours