Sourdough Bread with Cheese and Cumin

Here's how:

• 1

  Dissolve the yeast in water at about 20°C. Add the remaining ingredients, except for the salt, and mix on low speed for 10 minutes. Add the salt and mix for another 4 minutes. Double the time if you’re kneading by hand. The dough should be very elastic.

• 2

  Let the dough rest in a box or lightly oiled bowl for 90 minutes, then punch it down on a floured work surface. Place the dough seam-side down in the box, let it rest for another 90 minutes, and repeat the punching process.

• 3

  Divide the dough into 3 pieces, shape them into rounds, and place them seam-side down. Let the loaves rise on a floured cloth or in a proofing basket for about 60 minutes, depending on the room temperature.

• 4

  Preheat the oven to 250 °C and place a baking stone or baking sheet inside.

• 5

  Flour and score the loaves if you like, or let them rest, seam-side up, for about 5 minutes. Slide the loaves onto the baking sheet or baking stone. Spray them lightly with water using a flower spray bottle, and lower the oven temperature to 220 °C. Slice the loaves open once or twice during baking.

• 6

  The internal temperature of the bread when it is done should be 98 °C, about 25–30 minutes.