Crusty Garlic Cheddar Parmesan Boule

Steps

1. Warm the olive oil in a small pan over low heat, add the garlic and cook gently for 2 to 3 minutes until fragrant and pale golden, not brown. Let cool completely.
2. In a large bowl, whisk the flour, salt, yeast and black pepper. This dough is about 72% hydration and 1.8% salt.
3. Add the water and stir until no dry flour remains. Cover and rest 20 minutes.
4. Scatter the cooled garlic with its oil and half of the Parmesan over the dough, then squeeze and fold until evenly mixed.
5. Cover and let rise at about 75°F (24°C) for 2 hours, doing 3 sets of stretch-and-folds 30 minutes apart in the first 90 minutes. Add the cheddar cubes during the second set, folding them in evenly.
6. When the dough has risen by about 75% and looks puffy with bubbles at the edges, turn it out onto a lightly floured counter and shape it into a tight round boule.
7. Place seam side up in a floured towel-lined bowl, cover and refrigerate 12 to 16 hours for a cold proof.
8. Put a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes. The dough is ready when it springs back slowly when poked.
9. Turn the dough onto parchment, sprinkle the top with the remaining half of the Parmesan, and score a deep slash or cross with a sharp blade.
10. Lower the dough on its parchment into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, reduce to 450°F (230°C) and bake 18 to 22 minutes more, until deep brown and crisp and the center reads 205°F (96°C).
12. Cool on a rack at least 1 hour before cutting into 12 slices so the crumb sets and the crust stays crisp.