Adapted from King Arthur's
PREP 30 mins / BAKE 35 to 40 mins / TOTAL 15 hrs
Biga
- 1 1/2 cups (180g) King Arthur Artisan Bread Flour
- 1/4 cup (28g) pumpernickel flour
- 1 cup (227g) water
- 1/8 teaspoon instant yeast
Dough
- all of the biga
- 2 1/2 cups (300g) King Arthur Artisan Bread Flour
- 1/2 teaspoon instant yeast
- 1/2 cup + 2 tablespoons (142g) water
- 2 tablespoons (14g) Vermont cheese powder
- 1 1/2 teaspoons salt
- 1 cup (113g) grated Asiago cheese
- 1/3 cup (48g) Everything Bagel Topping, divided
- 1 large egg beaten with 1 tablespoon water, optional
To make the biga: In a medium bowl, stir together all of the ingredients. Cover and leave at cool room temperature for 12 to 20 hours, until very bubbly.
To make the dough: Mix together the biga, bread flour, yeast, water, cheese powder, salt, and Asiago, stirring to make a soft dough. Knead for 4 to 5 minutes until smooth and elastic. Divide the dough in half. Place one half in a bowl and cover.
Add 3 tablespoons of the bagel topping to the remaining dough in the mixing bowl and knead to incorporate, about 2 minutes more. Cover the bowl and let both doughs rise for 1 1/2 hours, until puffy.
To shape the loaf: Roll each piece of dough into a 16” rope. Roll the seeded dough in the remaining bagel topping. Pinch the ropes together at one end and twist them together to form a two-strand braid.
Grease the inside of a bread baking bowl or 8" to 9" Dutch oven with lid. Coil the braided dough into a circle inside it. Brush all over with the egg wash, if desired. Cover (with lightly greased plastic wrap or the Dutch oven's lid) and let rise for 1 hour, until almost doubled. Toward the end of the rising time, preheat the oven to 425°F.
To bake in a Dutch oven: Put the bread in the preheated oven with the lid on for 30 minutes. Reduce the oven temperature to 375°F, remove the lid, and bake for 10 to 15 minutes more, until the center registers 190°F when measured with a digital thermometer. Remove the loaf from the oven and tilt it out of the baker onto a rack to cool before slicing.
Store unused bread cut side down on a cutting board, covered with a dish towel, for up to 3 days. For longer storage (up to 1 month), slice, wrap, and freeze.
MXF
