Crusty Spelt Boule with Cheddar and Feta

Steps

1. Prepare first: cube the cheddar, crumble the feta and slice the green onion, then keep the cheddar, feta and green onion chilled until you fold them in.
2. In a large bowl, whisk the whole spelt flour, bread flour, instant yeast, salt and black pepper.
3. Add the lukewarm water and mix with a spatula until no dry patches remain; this is about 72% hydration and 1.4% salt (the feta adds more salt). Cover and rest 20 minutes.
4. With wet hands, stretch and fold the dough in the bowl for 1 minute until smoother; spelt dough is delicate, so handle it gently.
5. Scatter the cheddar, feta and green onion over the dough and fold until evenly spread.
6. Brush a clean bowl with the olive oil, add the dough and cover. Let it rise at about 75°F (24°C) for 1 to 1.5 hours, giving one set of stretch-and-folds with wet hands after 30 minutes, until puffy and about 1.5 times its size.
7. Dust a sheet of parchment with the cornmeal. Turn the dough onto a clean counter and, with damp hands, shape it into a tight round boule; set it on the cornmeal-dusted parchment seam side down.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked. Meanwhile, put a lidded Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.
9. Score the top with a sharp blade, lift the boule on its parchment into the hot Dutch oven and cover.
10. Bake covered 25 minutes, then uncover, lower to 425°F (220°C) and bake 15 to 20 minutes more, until deep golden and crisp and the center reads 200–205°F (93–96°C).
11. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices.