Recipes > No Knead Smoky Pepper Jack Dutch Oven Bread Find A Store No Knead Smoky Pepper Jack Dutch Oven Bread Whether you enjoy loaf this with a simple slather of butter or toasted for sandwiches, its rich aroma will have your mouth watering before you even take a bite. Yield 1 round loaf Print Recipe Pin Recipe 0 Reviews Ingredients3 cups (381g) bread flour, plus more for dusting1 cup (130g) whole wheat flour1 tablespoon (9g) kosher salt (see note 1)1 tablespoon (6g) smoked paprika1 (0.25-ounce) package (7g) or 2 ¼ teaspoons Platinum Yeast1 teaspoon (2g) garlic powder1/2 teaspoon (1g) ground black pepper1 1/4 cups (171g) ¼-inch cubed Monterey Jack cheese with peppers1 3/4 cups plus 2 tablespoons (450g) warm water (105°F/41°C to 110°F/43°C) InstructionsIn a large bowl, whisk together bread flour, whole wheat flour, salt, paprika, yeast, garlic powder, and black pepper; stir in cheese until coated in flour mixture. Add 1¾ cups plus 2 tablespoons (450 grams) warm water and stir until water is fully incorporated and a sticky dough forms. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.Refrigerate dough for at least 2 hours or up to overnight. Lightly dust a work surface with bread flour; turn out dough onto prepared surface, and gently press dough just to level and even it out. Starting on left side of dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough and pull it toward you. Rotate dough 90 degrees, and repeat until you have a smooth, tight, sealed round. Heavily dust a sheet of parchment paper with bread flour; place dough, seam side down, on prepared parchment. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when gently pressed, about 1 to 1½ hours. When dough has about 30 minutes left to rise, place a 6- to 7-quart Dutch oven with lid in a cold oven. Preheat oven to 500°F (260°C). Using a lame or sharp knife, score top of dough as desired. (See note 2.) Trim parchment so it extends 2 to 3 inches around sides of dough. Carefully remove hot Dutch oven from oven, and remove lid; using parchment as handles, quickly place dough in Dutch oven. Cover with lid, and place in oven. Immediately reduce oven temperature to 450°F (230°C). Bake for 30 minutes. Remove lid and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately but carefully remove loaf from Dutch oven and let cool completely on a wire rack. Store in an airtight container for up to 3 days. Notes Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. For the best rise and most successful scoring, hold your lame or knife at a 45-degree angle and make a quick movement through the dough. This will minimize any drags or rips through the dough and create the impressive and tall “ear” you see in many professional loaves. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
