Garlic Herb Cheddar Rye Boule

Steps

1. Prepare the add-ins first: warm half of the olive oil in a small skillet over low heat, add the garlic and cook 4–5 minutes until soft and pale gold, then cool. Cube the cheddar and chop the parsley.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and dried thyme into a dry mix.
3. Stir the honey and the remaining half of the olive oil into the lukewarm water, then pour it into the dry mix and stir into a sticky, shaggy dough. This is about 70% hydration and 2% salt.
4. Knead in the bowl with a wet hand or a dough scraper for 5 minutes; rye dough stays tacky, so wet your hands rather than adding more rye flour or bread flour.
5. Fold in the cooled garlic with its oil, the parsley and the cheddar until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until puffy and about 1 1/2 times its size; rye won't fully double.
7. Turn the dough onto a lightly wet counter, shape it into a tight round with wet hands, and set it seam side down on a sheet of parchment.
8. Cover and proof at about 75°F (24°C) for 45–60 minutes, until the surface shows small cracks and it springs back slowly when poked.
9. During the last 30 minutes of proofing, place a lidded Dutch oven in the oven and preheat to 450°F (230°C).
10. Brush the boule all over with half of the beaten egg and score a shallow cross on top.
11. Lift the boule by the parchment into the hot Dutch oven, cover and bake 25 minutes.
12. Uncover, brush with the remaining half of the beaten egg, lower the oven to 425°F (220°C) and bake 15–20 minutes more, until deep golden and glossy and the center reads 200–205°F (93–96°C).
13. Cool on a rack at least 2 hours before slicing into 12 slices; rye needs this time to set its crumb.