In a large bowl, combine the flour, yeast, salt, garlic powder, onion powder, Italian seasoning and cheese cubes. Whisk together until combined. Add the water and stir, using a wooden spoon, until the mix is shaggy and sticky and weird but amazing. Cover with plastic wrap and a towel, set it and forget it for AT LEAST 12 hours.

Next day: using a well-floured hand, pull the (very risen and bubbly!) dough from the bowl and onto a floured work surface. Keep flouring the dough as you fold it over itself a few times, forming a ball. Cover with plastic wrap and let it sit about 20 minutes. Then fold it over itself another few times (like, three to five times) and reshape the ball. Lightly flour the top and cover with a towel for another two hours.

In the meantime, preheat your oven to 450. Place a large, lidded dutch oven in the oven while it preheats. Transfer the ball of dough to the pot, place the lid on it and slide it in for 30 minutes. Remove the lid and let the bread bake another 15 minutes, or until golden brown on top.

Remove the bread from the pot and let rest for about 20 minutes before you inhale.

*there MAY BE a little cheese stickage in your pot. So it might take a crank or two to loosen the bread. But the bottom is ridiculously glorious, so it’s worth it.

*original recipe is Mark Bittman’s, but I tweaked the flavors (WITH CHEESE) to make it my own. Ha-boom.