This time instead of putting the cheese in the dough, I dropped a handful on top with five minutes left in the baking cycle. Cheese in the dough melts into oils that enrich the flavor of the bread, but those oils also make the crumb heavier and more dense. With this method, I still get to appreciate the cheese, too! A medley of house-pickled jalapeños and red, orange, and yellow peppers dot the inside.
Bob’s AP and WW flour, Tartine Country Bread process