Crusty Whole Wheat Cheddar Parmesan Boule

Steps

1. Cut the cheddar into cubes and keep it chilled until step 5.
2. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, salt, black pepper and two-thirds of the Parmesan to make the dry mixture.
3. Stir the honey into the lukewarm water, then pour it into the dry mixture and mix until no dry patches remain; this is about 78% hydration and 1.6% salt.
4. Cover and rest 20 minutes, then knead in the bowl with wet hands for 5 minutes until smoother and slightly elastic.
5. Flatten the dough, scatter the cheddar cubes over it and fold the dough over itself several times until the cheese is spread through.
6. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until roughly doubled and puffy.
7. Turn the dough onto a clean counter and, with damp hands, shape it into a tight round boule; set it seam side down on a sheet of parchment.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked. Meanwhile, place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for at least 45 minutes.
9. Dampen the top of the loaf with wet fingertips, sprinkle with the remaining one-third of the Parmesan and slash an X across the top.
10. Lift the boule by the parchment into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, lower the oven to 440°F (225°C) and bake 15 to 20 minutes more, until deep brown and the center reads 200–210°F (93–99°C).
12. Cool the loaf on a rack for at least 1 1/2 hours before slicing into 12 slices.