Ingredients:

  • 500g (4 cups) Strong White Bread Flour, plus extra for dusting
  • 7g (2 1/4 teaspoons) Instant Dried Yeast
  • 8g (1 1/2 teaspoons) Fine Sea Salt
  • 350 ml (1 1/2 cups) Warm Water (105–115°F)
  • 30 ml (2 tablespoons) Extra Virgin Olive Oil
  • 15g (1 tablespoon) Honey or Granulated Sugar
  • 140g (5 oz) Aged Asiago Cheese, freshly grated
  • 1 large Egg (for egg wash, optional)

Instructions:

  1. Hydrate the Yeast: In a small bowl, combine the warm water, honey/sugar, and olive oil. Stir well.
  2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, salt, and instant yeast until evenly distributed.
  3. Mix the Dough: Pour the wet mixture into the dry ingredients. Mix on low speed until a shaggy mass forms.
  4. Knead: Increase the speed to medium-low and knead for 6–8 minutes, or until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. (If kneading by hand, work the dough vigorously on a lightly floured surface for 10–12 minutes.)
  5. Incorporate Cheese: Gently fold in the grated Asiago cheese by hand for the last 30 seconds of kneading or immediately after the kneading is complete. Avoid overmixing once the cheese is added.
  6. Oil and Rest: Lightly grease a large bowl with olive oil. Place the dough inside, turning once to coat. Cover the bowl tightly with cling film or a damp tea towel.
  7. First Proof (Bulk Fermentation): Place the bowl in a warm, draft-free spot. Allow the dough to rise until it has doubled in size (typically 90 minutes to 2 hours).
  8. Punch Down: Gently ‘punch down’ the dough to release the gases. Turn it out onto a lightly floured surface.
  9. Shape: Gently form the dough into your desired shape (a round boule or a long batard). Pull the edges underneath to create tension on the top surface.
  10. Prepare for Second Proof: Place the shaped loaf onto a parchment-lined baking sheet or into a floured proofing basket (banneton). If using a baking sheet, cover loosely with cling film.
  11. Second Rise: Allow the dough to proof for another 45–60 minutes. It should look noticeably puffy but should not fully double in size.
  12. Preheat Oven: 30 minutes before baking, preheat your oven to 230°C (450°F). Place a shallow baking tray on the bottom rack for steam generation.
  13. Score and Wash: Brush the loaf gently with the beaten egg wash (if using) and use a sharp razor blade or knife to score the top of the bread (this directs the expansion).
  14. Create Steam: Pour about 1 cup (250 ml) of hot water into the shallow tray on the bottom rack immediately before placing the bread in the oven.
  15. Bake: Bake for 15 minutes at 230°C (450°F).
  16. Reduce Heat: Reduce the oven temperature to 200°C (400°F) and continue baking for another 20–25 minutes, or until the crust is deep golden brown.
  17. Check Doneness: The internal temperature of the bread should reach 93°C (200°F).
  18. Cool: Transfer the loaf immediately to a wire rack. Crucially, allow it to cool completely before slicing (about 1 hour) to set the internal structure.