No kneading is required for this easy, artisanal-quality Asiago Black Pepper Bread. Simply mix together six ingredients before bed, shape the dough into a boule in the morning, then bake it after a brief rest.
In a large bowl, stir to combine all ingredients using a sturdy spatula or wooden spoon, until the pepper and cheese look evenly distributed, and no flour streaks remain. The dough will look very wet and sticky. Cover the bowl with plastic wrap and refrigerate overnight, for 10–12 hours.
Place a piece of parchment paper on top of a baking sheet.
Remove dough from the refrigerator, then scrape downward against the sides of the bowl with a spatula so the dough is balled at the bottom. Grab the dough with dry hands, and shape it into a boule using the palms of your hands for about 30 seconds. This process of shaping creates surface tension, which will help the bread bake up into a beautiful dome instead of spreading flat. Place the boule onto the parchment paper–lined baking sheet for 45 minutes, uncovered.
20 minutes before the 45-minute resting period ends, preheat the oven to 450°.
Using a razor or very sharp knife, score the boule as desired, such as with three parallel slashes, an “x” shape, etc.
If you have the Samsung Double Wall Oven with the steam bake feature, bake the loaf for 35 minutes, until the loaf is golden brown and crusty on the outside, and has an internal temperature of 200°, as measured with an instant-read thermometer inserted into the side of the loaf and into the center.
If you have a regular oven, place the bread into the oven and throw a handful of ice cubes onto the bottom surface of the oven along with it and quickly close the door. Bake for 35 minutes, or until 200F inside.
Let the loaf cool for at least 45 minutes before slicing. Enjoy!