No Knead Jalapeño Cheddar Bread

No Knead Jalapeño Cheddar Bread

adapted from Bon Appetit

This bread is the first recipe I tried from the Bon Appetit Bake Club but of course I had to make some changes like using bread flour and using my stand mixer.

It takes a long time to make but a lot of it is not active time.

My husband told me, he thought it came from a bakery, it was so good.

Makes 1 large round loaf, 12 slices                                        6 WW pts / serving

4 cups (500 g) bread flour, plus more for dusting
2 tsp. Kosher salt
1 ¼-oz. envelope instant yeast (about 2¼ tsp.)

1 3/4 cups warm water, about 110F
4 jalapeños, quartered lengthwise, cut into ½" pieces
1 8-oz. block sharp orange cheddar, cut into ½" cubes
Vegetable oil (for scissors)

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, Kosher salt, yeast and water and mix, scraping down the sides of the bowl periodically, just until the flour is hydrated and a very shaggy dough forms, about 3 minutes. 
2. Cover bowl with plastic wrap and let mixture sit at room temperature 15 minutes.
3. Set a small bowl of room-temperature water on work surface within easy reach. 
4. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°. Repeat process 3 more times, turning bowl after each fold. (This constitutes 1 full fold.) Re-moisten your hands and shake off excess water any time dough begins to feel sticky. 
5. Cover dough and let sit 30 minutes. 
6. Repeat folding process to make 1 full fold every 30 minutes, for a total of 3 more full folds, 1 hour and 30 minutes total. By the last full fold, the dough should be significantly smoother and tighter.
7. Add about half jalapeños and cheeseto dough, pressing pieces in, then stretch dough over itself to evenly distribute throughout the dough. 
8. Repeat with remaining jalapeños and cheddar. 
9. Transfer dough to a generously floured surface, dust with flour, and shape into a tight round ball; Dust dough with more flour. 
10. Dust a kitchen towel with flour and place in a the cleaned bowl of the stand mixer to line. 
11. Place dough, smooth side down (seam side up), on top of towel in bowl. Tightly cover bowl with plastic wrap. Let dough sit in a warm, dry area until puffy, about 45 minutes.
12. Place a rack in middle of oven and set a large Dutch oven with a lid in center of rack. Preheat to 450°.
13. Tear a 12x12" sheet of parchment paper; Cut a 2" slit in each corner, cutting toward the center; Place it on a large plate. 
14. Set parchment-lined plate upside down over bowl and very carefully turn bowl and plate over in one motion to tip dough out gently onto center of parchment.
15. Working quickly and using a pair of sharp scissors lightly coated in vegetable oil, cut an X in center of dough. 
16. Using parchment paper, lower dough on parchment into center of Dutch oven; Cover pot and bake bread 35 minutes.
17. Remove lid from pot and reduce oven temperature to 375°. Continue to bake bread until crust is deeply browned, 60–90 minutes more. 
18. Turn loaf out onto a wire rack and let cool before slicing (about 2 hours).

Enjoy!