In a large bowl, whisk together bread flour, whole wheat flour, salt, paprika, yeast, garlic powder, and black pepper; stir in cheese until coated in flour mixture. Add 13⁄4 cups plus 2 tablespoons (450 grams) warm water, and stir until water is fully incorporated and a sticky dough forms. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.
Refrigerate dough for at least 2 hours or up to overnight.
Lightly dust a work surface with bread flour; turn out dough onto prepared surface, and gently press dough just to level and even it out. Starting on left side of dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough and pull it toward you. Rotate dough 90 degrees, and repeat until you have a smooth, tight, sealed round.
Heavily dust a sheet of parchment paper with bread flour; place dough, seam side down, on prepared parchment. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when gently pressed, 1 to 1 1⁄2 hours.
When dough has about 30 minutes left to rise, place a 6- to 7-quart Dutch oven with lid in a cold oven. Preheat oven to 500°F (260°C).
Using a lame or sharp knife, score top of dough as desired. (See Note.) Trim parchment so it extends 2 to 3 inches around sides of dough.
Carefully remove hot Dutch oven from oven, and remove lid; using parchment as handles, quickly place dough in Dutch oven. Cover with lid, and place in oven.
Immediately reduce oven temperature to 450°F (230°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately but carefully remove loaf from Dutch oven, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
