Crusty Cheddar Seeded Dutch Oven Loaf

Steps

1. Prepare the seeds first: put the flaxseed, half the sesame seeds and half the pumpkin seeds in one bowl for the dough; keep the remaining half of the sesame seeds and remaining half of the pumpkin seeds in a separate small bowl for the topping.
2. In a large bowl, whisk the flour, instant yeast, salt and black pepper.
3. Add the lukewarm water and the dough seed mix (flaxseed, first half of sesame seeds, first half of pumpkin seeds) and stir until no dry flour remains; this is about 71% hydration and 2% salt.
4. Cover and rest 20 minutes, then knead in the bowl or on the counter for 5 minutes until smoother and slightly springy.
5. Flatten the dough, scatter the cheddar cubes over it, and fold and knead gently until the cheese is spread through.
6. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, with one set of stretch-and-folds after 45 minutes, until doubled in size.
7. Shape into a tight round, mist or brush the top lightly with water, and press it into the topping seed mix (the remaining sesame and pumpkin seeds).
8. Dust a sheet of parchment with the cornmeal, set the loaf seam side down on it, cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked.
9. While the loaf proofs, put a lidded Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.
10. Score the top, lower the loaf on its parchment into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, reduce to 425°F (220°C) and bake 15 to 20 minutes more, until deep brown and crisp and the center reads 200–210°F (93–99°C).
12. Cool the loaf on a rack for at least 1 hour before slicing into 12 slices so the crust stays crisp and the crumb sets.