Parmesan Peppercorn "No Knead" Bread

~from Savoring Time in the Kitchen

Makes One Loaf

3 cups all-purpose flour

1 1/2 cups luke-warm water

1-2 teaspoons sea salt

1 teaspoon regular yeast

1/2 to 3/4 cup finely diced Parmesan cheese

2 teaspoons freshly ground black peppercorns (more or less to your taste)

Special equipment: A large dutch oven with lid, preferably enamel-covered cast iron

Tip:  Use a coffee bean grinder to grind larger amounts of peppercorns

In a large bowl, blend together the flour, salt and yeast. Add the warm water stir together.  The mixture will be wet and shaggy looking.

Cover the dough with plastic wrap and place on the kitchen counter at room temperature for 8-18 hours.

After dough is ready to use, preheat the oven to 450 F.

Pour the dough onto a well-floured surface.  Flour your hands and pat the dough into a rough rectangle about 8" x 14".  Spread the diced parmesan cheese and ground black pepper over the dough and roll up into a log from the narrower side. Cover with the plastic wrap and let the dough rest for about 30 minutes or so.

While dough is resting, put a dutch oven with lid into the preheated oven for 30 minutes.

I then cut three very shallow slashes across the top of the dough.  Don't cut too deeply or the cheese will ooze out (which I discovered by experience). 

Then, carefully remove the dutch oven with hot pads and, using floured hands, place the bread dough into the dutch. Your may need a large, floured spatula to assist you. If your dutch oven doesn't have an enamel coating have a piece of parchment paper already cut to size and place that under the dough first.

Place the dutch oven into the oven, replace the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes uncovered.

Remove to a rack and cool.