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Hi friends!! Today we’re making a cheddar and chive no knead bread. No kneading and no sourdough starter are required for this beautiful, airy loaf! It’s packed with cheesy goodness, and has a punch of flavour from the chives as well. You can choose to let it rise for 12 hours, or anywhere up to 36 hours depending on your schedule! We’ll use a simple folding method to build tension within the dough (this replaces kneading!), and then bake it off in an enamel coated cast iron Paderno Dutch Oven. The dutch oven helps create steam as the bread cooks, and is the key to a good rise and beautiful crust! As always, I recommend using a scale for the most accurate measuring, and am in love with Paderno’s beautiful kitchen scale which features a tempered glass surface and can handle up to 30lbs!

Cheddar & Chive No Knead Bread

Ingredients

3 ¼ cups (406g) all purpose flour

1 ½ tsp salt

½ tsp active dry yeast

1 cup (125g) grated cheddar cheese

¼ cup (12g) diced chives

1 ½ cups (360ml) warm water

Directions

In a large mixing bowl, mix together the flour, salt, yeast, cheese, and chives. Use a Paderno Kitchen Scale for the most accurate measurements. Pour the water over top, and mix together with a wooden spoon until no flour streaks remain. Cover the bowl with a clean dish towel, and let rest for 35 minutes.

Once rested, you will perform the first of a series of folds. Grab the edge of the dough, stretch upwards, and then gently fold over and press into the middle of the dough. Repeat this process 3 or 4 more times, working your way around the dough. If the dough is quite sticky, you may want to dampen your hand with a bit of water. Cover the bowl with the towel and rest again for 35 minutes. Complete 4 total folds, every 35 minutes.

After the last fold, line a large mixing bowl with a clean kitchen towel, and dust generously with flour. Gently remove the dough from its original bowl, onto a floured countertop. Fold a final time, starting by folding the top edge to the middle, then the bottom, and then each side. Gently flip so the seam side is facedown on the counter. If the dough feels a bit loose or isn’t perfectly circular, cup your hands around the dough and carefully pull the dough towards you along the counter to increase tension. Turn the dough and repeat as needed until a round, tight ball of dough has formed. Transfer the dough to the towel lined bowl, with the seam facing up, cover the top with the towel, and place into the fridge for 12-36 hours.

When ready to bake, place the Paderno Dutch Oven, with its lid on, into the cold oven, and preheat to 450 degrees F. Once the oven is ready, remove the dough from the fridge, and place a piece of parchment paper over top of the bowl. Hold the parchment tightly in place and flip the bowl so the bread is transferred onto the paper. Use a sharp knife, or a bread lame, to score the bread. Remove the Paderno Dutch Oven from the oven, and transfer the bread into it using oven mitts to hold onto the parchment paper edges. Place the lid back on, and cook for 20 minutes. Remove the lid after 20 minutes and bake for 25 more with it off.

Total cook time: about 45 minutes, or until the loaf is golden brown. Remove from the oven, and allow to cool before slicing.