Ingredients:

• 500 Grams Bread flour
• 360 Grams Water room temperature
• 100 Grams Levain doubled in size
• 10 Grams Fine salt
• 15 Grams Extra virgin olive oil
• 2 Tablespoons of rosemary
• 110 Grams Cheddar Cheese 4 ounces

Perform 4-6 stretch and folds in the first two hours about 20-30 minutes apart. This is when you take the dough in the bowl and grab the edge firmly. Pull up, stretch the dough upwards and then push the dough into the center. Turn the bowl about a quarter turn and do this process again. Repeat two more times.

Cover with a tight lid or plastic wrap and bulk ferment for 3-8 hours.

Shape into a ball and add to a banneton. Place in a plastic bag (I normally use a grocery bag) and refrigerate overnight. The next day, preheat a cast iron dutch oven to 500 degrees.

Cut 4 strings about 20” in length. Ideally you’ll have food-safe cotton string. Twine works, but beware – you’ll have a few strings sticking to your bread. Arrange them in a criss cross pattern on top of a piece of parchment paper. Tie each string around the bread dough, so that you have 8 even sections. use a blade to create the plant shapes.

Reduce the oven heat to 450 and bake for 20 minutes with the lid on and 20 minutes with the lid off.