The dough for the five minutes a day artisan bread (cold fermentation) is enough to make five to six good sized loaves of bread. Fermentation makes this bread delightfully yummy! Steam is essential for the development of the crispy yet chewy crust and soft interior. While this bread can be baked on a baking sheet with a pan of water on the rack below, it is considerably easier to bake this bread and the no knead crusty bread (room temperature fermentation) in a covered Dutch oven. It creates a controlled environment for baking the bread, keeping the interior of the vessel at a consistent temperature and keeping that steam inside to produce that perfect crust. An enamel coated, cast iron Dutch oven is rather inexpensive at under $70 for a 4.7 L (5 qt ) depending on the brand.
Ingredients for the cheesy garlic onion bread were the prepared cold fermented dough, cornmeal, garlic pepper (2 tsp), shredded cheddar cheese (1 c), and chopped onions (2 tbsp). I used unbleached flour for the prep of the cheesy garlic onion bread.
I poured 2 cups of water into the Dutch oven and pre-heated it at 450°F during the last half hour that the dough was rising. Adding water during the pre-heat stage prevents any damage to the Dutch oven. Any water remaining at the end of the pre-heat period is simply poured out before placing the dough in the Dutch oven. I cut a slash in the top of the dough before putting it into the Dutch oven.
The loaf looked good, quite similar to the cheese and onion bread sold in the grocery store. The onions were a bit darker than I would have liked and the cheese topping was not as pronounced but still for the first attempt making a cheesy garlic onion bread with the cold fermentation dough, it was a successful loaf. There was a nice rise and ears on the slash both good signs. The crust did crackle a bit as it cooled but not as much as the plain loaf did. The bottom crust was definitely over cooked so I was not happy with that. Clearly the addition of cheese affected the outcome of the crust causing it to brown in less time than the plain loaf.
In terms of texture and flavour the cheesy garlic onion bread certainly did not disappoint. The crust was delightfully crispy and chewy. The interior was soft. This bread was nicely flavoured with the garlic pepper giving a nice spicy element that paired nicely with the cheddar and onion flavours. The cheesy garlic onion bread would be a lovely bread to serve with beef stew or cottage pie. It will definitely be a flavour combination in bread that I will be making again, just tweaking the baking time and method a bit to prevent the bottom of the bread from getting too dark..