Step 1

In the bowl of a stand mixer, whisk together bread flour, whole wheat flour, salt, and yeast.

Step 2

Add cheese and everything bagel seasoning, if desired, stirring to combine evenly.

Step 3

Affix the paddle attachment to the stand mixer and begin beating the mixture  at medium-low speed (2 on a Kitchenaid mixer) while streaming in 2 cups (480 grams) of warm water until a sticky dough forms, about 30 seconds. If you do not have a stand mixer, the dough can also be mixed by hand using a wooden spoon

Step 4

Lightly spray a large bowl with cooking spray or coat lightly with vegetable oil.

Step 5

Place dough in the bowl, turning to coat all sides.

Step 6

Cover with a clean dishcloth and let rise in a warm, draft-free place (75° / 24°C) until doubled in size, 1½ to 2 hours.

Step 7

After the dough has doubled in size, cover with plastic wrap or beeswax wrap (impermeable membrane) and place in the refrigerator for at least 2 hours or preferably overnight (8-10 hours).

Step 8

Remove dough from the fridge and turn it out onto a heavily floured work surface.

Step 9

Using floured hands, lightly press dough into a 1-inch-thick oval.

Step 10

Grab bottom edge, and gently stretch and fold bottom third over to center.

Step 11

Stretch right side out, and fold right third over to center; repeat with left side.

Step 12

Finish by folding top third over previous folds.

Step 13

Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal.

Step 14

Turn dough 90 degrees, and pull again, repeating the process until a tight, smooth ball (boule) forms.

Step 15

If needed, pinch seam on bottom together to seal. Place dough, seam side up, in a banneton (proofing basket) dusted with rice flour or a medium bowl lined with a kitchen towel that’s been heavily dusted with rice flour.

Step 16

Loosely cover dough with a clean dish towel, and let rise in a warm, draft-free place (75°F / 24°C) until puffed, 1 to 1½ hours.

Step 17

When dough has 30 minutes left to rise, place empty Dutch oven with lid in cold oven then preheat oven to 500°F (260°C). A 6- to 7-quart round or oval Dutch oven is recommended.

Step 18

Once dough has puffed up, dust a piece of parchment paper with rice or semolina flour, and turn out dough, seam side down, onto parchment.

Step 19

Brush top of the loaf lightly with bread flour (I like to use my hand to rub the flour over the top of the dough so it’s lightly coated).

Step 20

Using a spray bottle filled with water, spritz the top of the dough lightly then sprinkle the dough with everything bagel seasoning, if desired.

Step 21

Using a lame, razor, or very sharp kitchen knife, score the bread into desired pattern.

Step 22

Carefully remove hot Dutch oven from oven; remove lid, and place dough, on parchment, carefully into Dutch oven.

Step 23

Cover with lid, and place back in oven.

Step 24

Immediately reduce oven temperature to 425°F (220°C).

Step 25

Bake for 25 minutes. After 25 minutes, remove the lid, and bake until top of loaf is dark brown and an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 25 to 30 minutes more.

Step 26

Immediately remove loaf from Dutch oven using parchment to lift the bread out, and let cool completely, at least 2 hours, on a wire rack before slicing or storing.