Ingredients:

  • 4 cups Strong Bread Flour (or good quality All-Purpose)
  • 2 ¼ teaspoons Instant Dry Yeast (7 g)
  • 2 teaspoons Fine Sea Salt (10 g)
  • 1 ½ cups Lukewarm Water (350 ml)
  • 2 tablespoons Olive Oil
  • 5 ½ ounces Asiago Cheese, freshly grated (150 g)
  • 1 ½ teaspoons Coarse Black Pepper (4 g)

Instructions:

  1. Activate & Combine Dry: In a large bowl (or stand mixer), whisk together the flour, yeast, and salt.
  2. Add Liquid: Pour the lukewarm water into the dry ingredients. Mix until a shaggy, cohesive mass forms.
  3. Rest (Autolyse): Cover the bowl and let the dough rest for 10 minutes. This hydrates the flour and reduces kneading time.
  4. Knead: Knead the dough for 8–10 minutes (by hand, or 6–8 minutes in a stand mixer on medium-low). The dough should become smooth, elastic, and pass the 'windowpane test'.
  5. Incorporate Flavour: Gently fold in the grated Asiago cheese and black pepper until evenly distributed. Do not over-knead once the cheese is added.
  6. First Proof (Bulk Fermentation): Lightly coat a clean bowl with olive oil. Place the dough in the bowl, cover tightly, and leave in a warm, draft-free spot until doubled in size (approximately 90 minutes).
  7. Divide and Degas: Gently turn the dough out onto a lightly floured surface. Press gently to 'degas' the dough (remove large air pockets).
  8. Pre-Shape: Fold the edges of the dough into the center to create a loose round. Flip it over and let it rest for 10 minutes to relax the gluten.
  9. Final Shape: Tightly shape the dough into a round boule or an oval batard. Use a dough scraper to tuck the bottom edge, creating surface tension.
  10. Second Proof (Final Rise): Place the shaped loaf seam-side down on a parchment-lined baking tray or in a proofing basket. Cover loosely and let it rise for 45–60 minutes, or until puffy.
  11. Preheat: Preheat your oven to 230°C / 450°F with the baking stone or tray inside for at least 30 minutes. Place an empty, oven-safe tray on the rack below the baking stone.
  12. Score and Steam: Just before baking, use a sharp knife or razor to score the top of the loaf. Carefully transfer the loaf to the preheated baking stone. Pour ½ cup of boiling water into the empty tray underneath to create immediate steam.
  13. Bake (Initial): Bake at 230°C / 450°F for 15 minutes while the steam is active.
  14. Reduce Heat & Finish: Remove the steam tray. Reduce the oven temperature to 200°C / 400°F and bake for another 20–25 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
  15. Cool: Transfer the finished loaf immediately to a wire rack. Let it cool completely (about 1 hour) before slicing to prevent a gummy texture.