Servings: 1 large round loaf

BIGA: subheading: BIGA:
1 1/2 C (180g) King Arthur Artisan Bread Flour 1 ½ C (180g) King Arthur Artisan Bread Flour
1/4 C (27g) pumpernickel flour ¼ C (27g) pumpernickel flour
1 C (227g) water 1 C (227g) water
1/8 tsp instant yeast ⅛ tsp instant yeast
 
DOUGH: subheading: DOUGH:
All of the Biga All of the Biga
2 1/2 C (300g) King Arthur Artisan Bread Flour 2 ½ C (300g) King Arthur Artisan Bread Flour
1/2 tsp instant yeast ½ tsp instant yeast
1/2 C + 2 TBS (142g) water ½ C + 2 TBS (142g) water
2 TBS (14g) Better Cheddar Powder (King Arthur Flour website to purchase). 2 TBS (14g) Better Cheddar Powder (King Arthur Flour website to purchase).
1/1/2 tsp salt 1/½ tsp salt
1 C (100g) grated Asiago cheese 1 C (100g) grated Asiago cheese
1/3 C (48g) Everything Bagel Topping, divided (King Arthur website). ⅓ C (48g) Everything Bagel Topping, divided (King Arthur website).
1 large egg beaten with 1 TBS water 1 large egg beaten with 1 TBS water
Veggie oil for bread bowl and, Semolina flour (or fine cornmeal) for dusting bowl Veggie oil for bread bowl and, Semolina flour (or fine cornmeal) for dusting bowl

FOR BIGA: subheading: FOR BIGA:
In a medium bowl, stir together all ingredients. Cover and leave at cool room temperature for 12 to 20 hours, until very bubbly.
FOR DOUGH: subheading: FOR DOUGH:
Work together the biga, flour, yeast, water, cheese powder, salt and Asiago cheese to make a soft, smooth dough. (I use an electric stand mixer with dough hook).
Knead for 4 to 5 mins, until elastic. (Still using stand mixer, etc.).
Turn out dough (very sticky), onto a lightly floured board or counter and divide in half; placing one half in a lightly oiled bowl and cover. Return remaining half of dough to mixing bowl and add 3 TBS bagel topping and knead to incorporate, about 2-mins more.
Place this dough into prepared (oiled) bowl and cover and let both doughs rise for about 1 ½ hours, until puffy.
TO SHAPE: subheading: TO SHAPE:
Roll each piece of dough into a 16" rope.
Roll the seeded dough in remaining bagel topping.
Pinch the ropes together at one end and twist them together to form a two-strand braid.
Grease your bread bowl (King Arther Flour website if you do not have a bread bowl) sprinkle a lite dusting of Semolina flour into bowl, then coil the braid in a circle inside bowl.
Brush all over with egg wash; sprinkle more seeds on bread with seeds if needed; cover with a large inverted bowl and let rise for 1 hour, until almost doubled.
Toward end of rise, preheat your oven to 425F.
TO BAKE: subheading: TO BAKE:
When bread has risen uncover and bake for 15 mins.
Reduce heat to 375F and bake for another 25 to 30 mins more, until the bread is deep golden brown and the internal temperature is 190F.
Remove from oven and tip out of bowl onto a rack to cool.

A custom-made clay bread bowl is essential to bake high-rising, round loaves with a crisp exterior. Order from King Arthur Baking Company: shop.KingArthurBaking.com  A custom-made clay bread bowl is essential to bake high-rising, round loaves with a crisp exterior. Order from King Arthur Baking Company: shop.KingArthurBaking.com
HINT: Their flours, are of exceptional quality and, they have everything and more for the baker in you!  HINT: Their flours, are of exceptional quality and, they have everything and more for the baker in you!